{"id":1226,"date":"2016-09-23T09:12:24","date_gmt":"2016-09-23T09:12:24","guid":{"rendered":""},"modified":"-0001-11-30T00:00:00","modified_gmt":"-0001-11-30T00:00:00","slug":"what-is-this-indian-chef-doing-at-rio-olympics-2016?","status":"publish","type":"post","link":"http:\/\/thechefsarena.com\/?p=1226","title":{"rendered":"What is this Indian chef doing at Rio Olympics 2016?"},"content":{"rendered":"<p><span style=\"font-size: 10pt;\">On an average day, you&#8217;d find Ishan Bahukhandi with his head down, behind the kitchen slab. He is the young man behind the ready-to-eat products brand, Vegit Merino Ltd.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Last week, however, this 25-year-old chef from Uttarakhand got a call that changed his life and his work-routine for the next few weeks.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Ana Zambelli, the sous chef of Sapore S.A.&#8211;the official caterers for Rio Olympics 2016&#8211;has known Bahukhandi for a few years now. So, when the caterers needed a chef to manage the Asian Cuisine section for the greatest sporting event of the year, they decided to call on Bahukhandi.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">The Delhi-based chef immediately started preparing for the trip, which included buying and packing up large quantities of Indian spices to cook with while he&#8217;s at Rio de Janeiro. According to a report in the Times of India, Zambelli specifically told him to &#8220;pack your bags, fill them with Indian spices.&#8221;<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Bahukhandi, knowing that spices are exactly what he needs to deliver the flavours of everything from&nbsp;dal makhani&nbsp;to&nbsp;chana, packed as much as he could in the short time he had. He finally arrived at the Olympics venue yesterday, and has already mingled with the team of caterers there.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span style=\"font-size: 10pt;\">On an average day, you&#8217;d find Ishan Bahukhandi with his head down, behind the kitchen slab. He is the young man behi<\/p>\n","protected":false},"author":1,"featured_media":1336,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-1226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-special-report"],"_links":{"self":[{"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/posts\/1226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1226"}],"version-history":[{"count":0,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/posts\/1226\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/media\/1336"}],"wp:attachment":[{"href":"http:\/\/thechefsarena.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1226"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}