In the fast-paced culinary world today, where tradition and innovation need to coexist and where cultural narrative is as important as technique, few younger chefs have embodied this mix with such authenticity and promise as Anushka Pathak.

Her own cooking journey started not in the kitchen of a Michelin-starred restaurant but in a humble Pune home. In grade one, while most kids were struggling to master handwriting, Anushka did what most veteran cooks would envy: she crafted a perfectly circular, balloon-soft roti. That roti was a wonder, but it was also a revelation.

And from then on, food was no longer just something one had to eat or even an art to appreciate – it became a language.

She made a daring move by joining a Higher Secondary Certificate (HSC) course in Food Production and Culinary Arts—an unusual option for an academically bright student. The gamble worked out.

She passed with honors, trophy clutched in her hand, and topped it with a diploma in hospitality and food processing, deciding to highlight traditional Maharashtrian cuisine.

But Anushka never was a one to remain within bounds, either literal or gastronomic.

With a desire to see her regional heritage in dialogue with global cuisines, she set her sights abroad. She earned admission to the Seattle Culinary Academy, one of the most respected culinary institutions in the United States.

Seattle brought with it a storm of new techniques, expectations, and perspectives. In her early classes, her knife work was called “tentative”; one instructor even questioned her readiness. But in classic Anushka fashion, she responded with quiet persistence and deliberate practice

Her time spent working in the academy’s student-run fine-dining restaurant and bistro honed not just her technique, but her stamina, speed, and precision under pressure. Today, she stands not just as a skilled cook but as a thoughtful emerging chef – one who sees cuisine as a bridge between memory and innovation, heritage and the future.

Anushka is eager to talk about her Tandoori Chicken Roulade recipe – a dish she developed after numerous rounds of trial and error.

She also prepared it for her Chef of the Day feature, making it a project especially close to her heart. The process demanded careful refinement to perfect both the balance of flavors and the technical execution, and she now feels it’s ready to be shared with a wider audience.

What is roulade?

Chicken roulade is a classic French dish made by butchering a whole chicken into a thin sheet, stuffing it with flavorful fillings, then rolling it tightly. The roll is baked and then seared for the crust. The name comes from the French word “rouler”, which means “to roll.”

Anushka chose to create this dish specifically because she noticed a lack of desi-style roulade recipes available online. Wanting to fill that gap, she developed a unique Indian-inspired version of the classic roulade.

RECIPE Tandoori marination:

1. 1 cup Greek yogurt
2. 1 lemon juice
3. ½ bunch mint leaves minced
4. ¼ cup Ginger – Garlic puree
5. 1.5 tbsp garlic powder
6. 1.5 tbsp onion powder
7. 1 tbsp Kasuri methi (dried fenugreek leaves)
8. ½ tbsp turmeric powder
9. 2 tbsp garam masala
10. 1.5 tbsp paprika
11. 1/2 tbsp cumin powder
12. 1 tbsp cayenne
13. ½ tbsp Mexico red chili powder
14. 2 tsp India red chili flakes
15. ½ tbsp Cajun powder
16. ½ tbsp black cardamom seed powder
17. 1 tbsp coriander powder
18. 1.5 tbsp salt
19. 2 tbsp neutral oil

FOR CHICKEN ROULADE RECIPE:

1. Butcher the chicken by taking all the bones out, wings out.
2. Grab the chicken and place it skin side down. Generously apply the marinade all over the chicken skin side
3. Stuff roulade with spinach mixture. (spinach mixture is just sauteed spinach with garlic and green chili)
4. Stuff the spinach onto the centre of the roulade vertically using a spoon.
5. Flip one side of the chicken and the other to close the roulade up. The skin side should be up. Apply the rest of marinade all over the skin side.
6. Use a butcher’s twine to tie the roulade. Tie it all the way to the end and turn it again to secure it from the back.
7. Take a large plastic wrap and put the roulade in the centre of it. Wrap the roulade in plastic and roll it tightly on the cutting board. Tie the ends using a twine and secure it.
8. Put it in the freezer for 1 hour and let it set.
9. Bake the roulade until it reaches 165f at 400f for 40 mins on a medium sheet tray.
10. Once it cools down cut into pieces and serve.

For her Chef of the Day presentation, Anushka served her signature Tandoori Chicken Roulade accompanied by a rich makhani gravy, crisp onion pakoda, and a flavorful chutney.

As she continues to grow and experiment, one thing is clear: Anushka isn’t just following recipes – she’s bringing her own twist to them and experimenting new concept and truly living up to the culinary world!

Atul Tiwari

Atul Tiwari is a seasoned journalist at Mumbai Times, specializing in city news, culture, and human-interest stories. With a knack for uncovering compelling narratives, Atul brings Mumbai’s vibrant spirit to life through his writing.