Spice, Soul & Sea: A Q&A With Chef Bal Ajgaonkar Of Desi Lounge

Fresh off his People’s Choice win at Vancouver’s Curry Cup, Chef Bal Ajgaonkar is proving that Indian cuisine can be both soulful and surprising. With roots in the coastal town of Malvan and a career spanning five-star kitchens and collaborations with Michelin-starred chefs, Chef Bal now leads the charge at Desi Lounge in the Lower Mainland. In this Q&A, he shares how he’s blending traditional Indian techniques with modern creativity, challenging misconceptions about Indian food, and invites us into his kitchen with a recipe for a fragrant Konkani Prawns Curry you can try at home. —Noa Nichol

Winning the People’s Choice at Curry Cup is no small feat—what traditional dish or technique helped you stand out?

My winning dish, Beetroot Kofta Curry, drew heavily on traditional Malvani culinary techniques, but with a modern twist. A key element was my unique blend of spices, which I developed by incorporating heirloom spices from my family’s recipes and gaining a deep understanding of each spice’s flavour profile. The delicate use of beetroot as the base, the incorporation of goat milk cottage cheese in the kofta, and the fragrant coconut curry, all complemented by crispy kale and parsnip came together to create a dish that was both familiar and innovative. The mint tuile added a refreshing and textural contrast. This fusion of traditional methods with contemporary presentation and nuanced flavours was what truly set the dish apart.

What are some misconceptions about Indian food you hope to change through your cooking?

One common misconception is that Indian food is all about spice. While spices certainly play an important role, the beauty of Indian cuisine lies in its subtle balance of flavours and textures. Through my cooking, I aim to highlight the incredible diversity within Indian cuisine, where each region has its own distinctive style. For instance, Konkani Prawns Curry uses simple, fresh ingredients like onions, coconut, coriander seeds, chili peppers, ginger, and garlic, with kokum adding a tangy note showcasing a flavour profile that goes far beyond just heat. Another misconception is that Indian food is inherently heavy or unhealthy. I strive to demonstrate that many Indian dishes can be light, flavourful, and nourishing when made with fresh ingredients and mindful techniques.

How do you draw from your cultural roots to innovate and create something new for today’s palate?

I draw a great deal of inspiration from traditional Indian cooking techniques such as slow cooking and tempering, which help build deep, layered flavours. I also learn from my family’s recipes, passed down through generations, but adapt them to suit contemporary tastes. This includes refining spice blends, using fresh herbs, incorporating global ingredients, and employing modern techniques like sous vide to elevate the dish’s presentation. I’m constantly experimenting with the balance of flavours and textures, marrying tradition with innovation in a way that honours the past while appealing to today’s culinary sensibilities.

A Delicious Konkani Prawns Curry to Try at Home

This flavourful Konkani Prawns Curry is a perfect blend of traditional coastal Indian elements with a modern flair. Made with fresh ingredients and straightforward techniques, it brings the essence of the sea right to your table. Ideal for a cozy dinner or when entertaining.

Ingredients:

• 2 tbsp oil
• 1 sliced onion
• Salt, to taste
• 1 tbsp ginger-garlic paste
• 2 tbsp roasted coriander seed powder
• 3 tbsp Kashmiri chili paste
• 40 g coconut powder
• 800 ml coconut milk (divided)
• 10 g kokum or tamarind paste
• 25 fresh shrimp

Preparation Steps:

1. Heat oil over medium heat in a medium-sized pot. Add the sliced onions and a pinch of salt, sautéing until they become translucent and fragrant—this brings out their natural sweetness.
2. Stir in the roasted coriander powder and Kashmiri chili paste. Cook for a few minutes until the spices are aromatic and well blended, filling your kitchen with warm, inviting scents.
3. Mix in the coconut powder, allowing it to meld with the spices. Pour in half of the coconut milk and stir well. Let it simmer until it thickens and the flavours deepen, forming a rich, velvety sauce.
4. Transfer the sauce to a blender and pulse until smooth. Add a splash of water if needed to reach your preferred consistency, then return it to the pot.
5. Stir in the remaining coconut milk and kokum or tamarind paste for a tangy note. Bring the mixture to a gentle boil, then add the cleaned shrimp. Cook just until the shrimp are tender and opaque…about 3–4 minutes.
6. Taste and adjust seasoning if needed. Serve hot over steamed rice, garnished with fresh herbs if desired.