India, July 16 -- Some chefs collect recipes. Chef Deni Koswara collects techniques. After cooking across luxury kitchens around the world, the Master Chef at Nonya, Taj The Trees, Mumbai, believes great food begins with good fundamentals, not fancy equipment. His cooking reflects his Indonesian roots, Japanese precision and years spent refining flavours across Asia. Now, food lovers in Delhi have a rare chance to taste his work as he brings his signature menu to House of Ming at Taj Mahal, New Delhi. We caught up with Chef Deni to chat about travel, Indonesian cuisine, cookware essentials and the simple meals he keeps coming back to.

Chef Deni Koswara: Bali has had the biggest influence on my cooking. The flavours and cooking methods ar...