Jaeger LeCoultre: A Complete Encounter of Precision, Gastronomy, Booth Design, and Timepieces!

[00:00:00] Bheil Puri, Naan and Chicken Tikka Masala, Dal and Rice and of course spicy food.

[00:00:07] It's the stereotypical image of Indian cuisine.

[00:00:12] And what if I told you at the Watches and Wonders 2021 edition an Indian 2 star Michelin chef

[00:00:20] took the visitors at Jajalakutra's watch booth by storm.

[00:00:25] Oh yes, he did and I experienced it.

[00:00:35] Welcome back to another exciting and interesting episode on Luxe Insider with me or host Anita Khatri.

[00:00:42] In today's episode, I explore the world of a watch brand Jajalakutra at Watches and Wonders Geneva,

[00:00:49] the mesmerizing booth, the new timepieces and guestronomical experience at the booth.

[00:00:57] The theme for this year was the pursuit of precision and stay with me on this exploration to discover what the brand has to offer.

[00:01:10] Months before Watches and Wonders, I got an email from Jajalakutra asking if I would be interested in experiencing the precision atelier at the booth.

[00:01:21] Little did I know then that this year Jajalakutra had commissioned Chef Himachu Seini for their precision atelier.

[00:01:32] Wait, a prestigious international brand associating with an Indian name got me all excited and I couldn't wait to discover what's in store.

[00:01:46] Imagine being invited to experience a masterpieces created by an Indian Michelin star chef.

[00:01:55] I was beyond excited.

[00:01:59] A unique gastronomic experience this year, the precision atelier made its debut in a specially designed space within Jajalakutra's booth in Geneva before travelling around the world as part of the Maison's Precision Maker exhibition.

[00:02:17] Described by the Michelin guide as a master of originality, intrigue and precision, Chef Himachu Seini began cooking as a child alongside his mother and aunts in India.

[00:02:34] Mumbai folks, does Tressin in BKC Ringabelle?

[00:02:39] Yes, their Khichdi served with the map of India got everyone talking.

[00:02:44] Today, recognised as one of the world's most talented and exciting interpreters of Indian cuisine, Chef Himachu Seini's restaurants in Mumbai and Dubai, Tressin and Tressin studio have become gourmet destinations.

[00:03:02] Cut to Geneva, upon entering the busy Jajalakutra booth I was straight whisked off to try the innovative creations.

[00:03:11] The precision atelier offered visitors to sample four savoury bites specially created by Chef Himachu Seini.

[00:03:19] For each of the bites, Chef Himachu drew inspiration from different aspects of the art of precision that he observed during his visit to the manufacture in Los Santiere.

[00:03:30] I got lucky to try all the four creations namely, crimson rosette, verbena outburst, mysterious forest and pine nut delight.

[00:03:43] It was something else, truly global ingredients with a hint of desi taste.

[00:03:50] Oh my God, what an experience!

[00:03:53] Here's a little from my interaction with the chef.

[00:03:57] But please go to my YouTube to watch the complete experience of tasting the delicacies.

[00:04:02] I would urge you to try them in one of the Tressin restaurants.

[00:04:07] So tell me, when you first got this proposition of getting on board for Jajalakutra,

[00:04:14] what were the thoughts, first thoughts that how can you marry precision or let's say gastronomies marriage with watchmaking.

[00:04:24] Did you ever wonder or did you just instantly said yes I will do it?

[00:04:28] There was a challenge to make this happen but of course there are certain common principles in watchmaking and in cooking.

[00:04:37] Which are they?

[00:04:38] It's about being precise.

[00:04:41] Like what you've seen is a precise pattern shape, how it looks, it's same with every time they make it.

[00:04:51] So that's the precision we want to have in common with the principles of the watchmaking.

[00:04:56] The last one which you have was our precision of fabrication.

[00:04:59] So we fabricated the crisp and then we combined the flavours which are not really common.

[00:05:11] So the garganzola, the beetroot, the peanuts, you don't see it often being paired together.

[00:05:18] So we fabricated those flavours we made.

[00:05:21] There are flavours but principles when you mention to me besides the precision there is any other principle

[00:05:27] that you also see which has common...

[00:05:32] I mean to say like for example there are many machines which have been made so many years ago

[00:05:40] and they've still been in application in today's world, they're still relevant, they're still very important.

[00:05:46] And then every time you have a new artwork, a new design, you sometimes reinvent your own creation

[00:05:53] and I see that happen with food also.

[00:05:57] When you try to modernize something most of the time it's you reinvent a classic.

[00:06:03] So sometimes classics doesn't go out of fashion, you bring them back in some way or the other.

[00:06:09] I think same things happens with the watchmaking and same things happens with the cooking also.

[00:06:14] And everyone has their own vision like...

[00:06:17] I mean to say there are very rare that you have new timepieces in terms of technology

[00:06:23] but most of the time what is happening right now is reinventing, taking inspiration from the past and moving forward.

[00:06:31] So you go into your archives and the history and take that inspiration

[00:06:35] so you see that also happens in the cooking?

[00:06:39] 100% all the time.

[00:06:41] Where do you get your inspiration from?

[00:06:43] I get inspiration from the manufacturer when I visited there.

[00:06:48] And what was your inspiration from?

[00:06:50] It's just that some of this timepiece took them 8 months to assemble.

[00:06:55] Okay, it's a reversal?

[00:06:58] Yes it's a reversal but it took 8 months so much of hard work, dedication and labour has gone into making this piece.

[00:07:08] It's something which I want to reflect on to my cooking also.

[00:07:11] 8 months to take for you?

[00:07:14] No, sometimes you spend so much time to discover a new dish, you put together elements, sometimes you get stuck

[00:07:22] and you keep on working on a dish till it becomes perfect.

[00:07:25] I mean to say you don't have to wait for 8 months but I mean to say

[00:07:28] you don't lose hope on, you make something doesn't happen then you start again.

[00:07:33] And you do quality check as well there in when you are cooking.

[00:07:37] Like there is quality check out here, you are putting things together and tasting that's what you mean.

[00:07:43] I mean to say that there is so much labour and love which goes into making a watch

[00:07:49] and I see it's the same principle.

[00:07:53] When you pickle something it took months so it doesn't just produce overnight.

[00:08:00] You make a pickle it takes months to get it right.

[00:08:03] So how much time it took for you to make me taste?

[00:08:07] 6 months we've been working on this.

[00:08:10] 6 months it took for you to make me taste?

[00:08:12] No but we did multiple dishes, we did 15 dishes, we narrowed down plus minus and then we

[00:08:17] Zeroed into these.

[00:08:19] So which are the 4 signature dishes that you have now here?

[00:08:23] The first, this one and this one you tasted.

[00:08:26] Which one, what was it? Name it for me.

[00:08:29] Mysterious forest.

[00:08:31] This is Cremcent Rosette.

[00:08:33] Cremcent Rosette.

[00:08:34] Then we have the Pine nut Delight.

[00:08:36] And we have the Verbena Outburst.

[00:08:39] So 4 dishes it took you 6 months and you got the inspiration also from the manufacturer and Valli Dujun.

[00:08:47] There are certain ingredients which I would not use in Indian cuisine if I am not been exposed to chestnuts.

[00:08:54] Chestnuts you would not use in Indian cuisine?

[00:08:57] You can use it, I'm not afraid to use any ingredients but I have not really thought about using it in the cooking.

[00:09:02] But then when you are exposed to certain ingredients you want to make an application, you want to use it.

[00:09:09] Like Verbena for example is something which is not very common in Melisa.

[00:09:13] It's something which is not very common in Indian food but then of course you get exposed to such ingredients and you try to use it with Indian flavors.

[00:09:21] When did you know already you would become a chef?

[00:09:24] I think when I was growing up I spent so much time in the kitchen of my grandparents because there was an extended family of 50 people.

[00:09:35] Back in the day it was a big family, imagine when you prepare 3 meals for 50 people it's almost like a small banquet.

[00:09:44] So you had a family so big?

[00:09:46] Yeah back in the day when I was growing up.

[00:09:49] And you already knew at that time you want to become chef?

[00:09:51] Yeah because you spend so much time in the kitchen, you had started admiring the nuances of cooking and of course wants to give your mom your hands are helping hands.

[00:10:06] So you are always active and of course the love of eating out, eating food is always pushes you to pursue it.

[00:10:14] Like if you really like something then you get to do it, give your best if you like your profession.

[00:10:23] Did you ever think that you would one day in future sit in Geneva and create such a marriage which is between cuisine and precision with the watchmaking company?

[00:10:38] Of course I want to, I am more happy that I am representing Indian cuisine in watches and wonder which is a big honour.

[00:10:48] I get to voice my opinion about Indian food and tell the world that Indian food can also be this it's not just Takari bread rice kabab.

[00:10:57] Wow nice congratulations thank you for making us proud.

[00:11:01] Thank you so much.

[00:11:02] While government experiences were one of the highlights this year, Jajalakutra got all watch and enthusiasm talking.

[00:11:11] Right from the booth experience to the complicated time pieces.

[00:11:16] The brand booth? Where do I even begin? Fire fountain, live artisans workstations and so much history.

[00:11:26] Jajalakutra paid homage to the genesis of precision.

[00:11:31] A story that began many generations years before the Meza was founded and is intricately bound to the history of value the Jew, the hotbed of watchmaking.

[00:11:45] The design of the booth was inspired by the foes of the 18th and 19th centuries where the value the Jew blacksmiths honed their skills.

[00:11:58] At the centre of the booth the flames of the forge were translated into a spectacular fire pit.

[00:12:05] Projected onto huge LED screens that surround the fire, a sound and light show narrated the story of Swiss watchmaking in the valley de Joux.

[00:12:15] Beginning with the first inhabitants to settle this harsh and wildly beautiful landscape.

[00:12:23] Tracing the arrival of Lakutra family, the birth of metallurgy, the dawn of watchmaking and the birth of Jajalakutra.

[00:12:32] Different scenes were animated with fire effects, smoke, sparks and flames and it was truly one of a kind experience.

[00:12:45] At stations located around the booth master artisans from the manufacture revealed their precision and work of art with live stations of gear cutting, hand beveling and shaping of hairsprings.

[00:13:01] And this episode is incomplete without the heroes, the two novelties.

[00:13:07] There were many but I would be talking only about the two.

[00:13:12] Diometer Heliotourbillon Perpetual and Master Ultra Thin Perpetual Calendar

[00:13:19] Watch collectors you are in for a treat.

[00:13:23] The Diometer Heliotourbillon Perpetual is an innovative tourbillon constructed on the three axes to create a unique kinematic effect.

[00:13:36] You have to see to believe this, it has 163 components weighing less than 0.7 grams.

[00:13:44] On the dial of the Diometer Heliotourbillon Perpetual, the triangular arrangement that directly expresses the underlying mechanism with its two barrels and gear trains has been turned 90 degrees.

[00:13:59] The time display is flanked by the two power reserves and the base of the triangle is formed by the moon face indicator and days on one side and the months and years on the other.

[00:14:10] Measuring 44mm in diameter, the case alone has 34 separate parts and the lugs are screwed rather than integrated to enable multiple finishing techniques and of course is very smooth on the wrist.

[00:14:26] It truly is a watchmaker's watch.

[00:14:30] On the other hand, the Master Ultra Thin Perpetual Calendar is the quintessential dress watch.

[00:14:37] Ladies, you are going to love this one.

[00:14:41] The intricate starry skies on the moon face display elongated applied arm markers and a pink gold case with diamond set bezels.

[00:14:52] What's not to love about this one?

[00:14:56] Not only it marries tradition and modernity, the Master Ultra Thin Perpetual Calendar also presents one of horology's great complications in a fresh and timelessly modern style.

[00:15:08] This holistic experience will stay with me for a very long time and compiling this episode has been enriching to revisit what I saw and felt.

[00:15:22] I cannot wait to see what they have in store next year.

[00:15:27] For the stunning visuals of the booth, their master time pieces and lastly my culinary treat at Chajalakutra head to my Instagram and YouTube.

[00:15:39] That's all from me on this episode.

[00:15:42] I'll be back next week with a new episode from Watchers in Wonders. Goodbye until then.