Vishnu Manohar - A Highly Successful Food Chef

If you haven't yet had the pleasure of tasting Vishnu's culinary creations, you're missing out on some truly extraordinary delicacies. Allow me to introduce Vishnu Manohar, an executive chef at the prestigious Manohar Group, a renowned catering service in Nagpur and Aurangabad for the past 24 years. Vishnu has gained immense admiration and popularity for his mouthwatering dishes. Food enthusiasts in Central India particularly appreciate the unique Maharashtrian Tadka (Flavor) that he infuses into his signature creations.

If you haven't had the opportunity to dine at Vishnuji ki Rasoi, make sure to add it to your wish list. This exceptional establishment offers an incredible ambience and serves the most authentic Maharashtrian and Punjabi delicacies. When you delve into Vishnu's journey into the culinary world, you'll be truly amazed. His story serves as an inspiration to countless young individuals aspiring to make their mark in the food and hospitality industry. Why did Vishnu Manohar choose to be a chef instead of pursuing a career in Fine Arts? The answer lies in his desire to create finger-licking dishes for his fellow Indians in the food industry.

The Manohar Group operates open-air restaurants in Nagpur, Thane, Pune, and Aurangabad. Vishnu Manohar actively participates in various seasonal food festivals and events. The highly anticipated PARATHA Festival and BARISH Hungama are particularly exciting, as they provide the perfect platform for Vishnu to showcase his creativity in crafting unique cuisines. Additionally, Vishnu Manohar believes in giving back to the community by conducting workshops and shows nationwide, training over 1.5 lakh ladies in the art of cooking. His culinary expertise has gained him international fame as well, with shows conducted in Dubai, Singapore, and Nepal.

Here are some notable events and festivals attended by Vishnu Manohar:

In October 1996, Vishnu participated in the Conference on Indian Food in the International Market held in Nagpur.
In 1997 and 1998, he was present at the Indian Road Congress in Nagpur.
In December 1998, Vishnu took part in the Dhaba Food Festival in Nagpur.
In August 1999, he attended the National Convention of the Bhartiya Janta Party (BJP) in Nagpur.
In October 1999, Vishnu participated in the National Convention of the Nationalist Congress Party (NCP) in Nagpur.
In December 2000, he was involved in the International Paneer Festival in Nagpur.
In January 2002, Vishnu showcased his skills at the Qurara Paratha Festival in Nagpur.
In July 2002, he took part in the Hangama Baarish Food Festival.
In February 2003, Vishnu brought his expertise to the Qurara Paratha Festival in Pune.
In October 2003, he participated in the Qurara Paratha Festival in Bhopal.
In April 2005, Vishnu showcased his talents at the Savji-Varadi Food Festival in Nagpur.
In April 2005, he also participated in the Vidarbha Food Festival held at Hotel Orchid in Mumbai.
In May 2005, Vishnu attended the Goa Konkan Food Festival in Nagpur.

Apart from participating in festivals and events, Vishnu has also made appearances on various TV and radio shows, such as "Sidhe Tawa Se" on Doordarshan, "Chulha Chouka" on Radio Mirchi, and "Vividbharti." Additionally, Vishnu is an accomplished author, with cookery books like "Secrets of Indian Gravy" and "Let’s Tofu & B-Baby-Corny" that have gained popularity among food lovers.

Vishnu Manohar is known for his experimental and unique approach to cooking. He has set multiple world records in the food industry, including cooking for 52 consecutive hours, creating the longest Paratha measuring 5 feet in length and width with a weight of 35 kg, making 7000 kg of maha misal in just 3 hours, preparing 3200 kg of Brinjal Bharata, cooking 3000 kg of khichdi, and preparing 5000 kg of khichdi porridge in a single pot. These records highlight Vishnu's passion for pushing boundaries and his dedication to his craft.

Chef Vishnu Manohar achieved a remarkable feat by surpassing Benjamin Perry's record for cooking continuously for 40 hours, securing his place in the Guinness Book of World Records. The Maitri family organized a 'marathon cooking' event, providing a specialized kitchen at the Institution of Engineers on North Ambazari Marg, where Manohar embarked on his world-record journey to prepare the Shira, an essential dish for Mahaprasada.

Furthermore, Manohar displayed his culinary prowess by creating a massive 32 kg Puran Poli at the Andheri Sports Complex in Mumbai. Puran Poli is a delightful sweet paratha filled with sugar and gram dal. Reflecting on the challenge, he shared, "It was a difficult task. While I could roll and stuff the dough, placing it on the tawa and flipping it was a daunting challenge. It could easily open up." However, he ingeniously found a solution by placing the Puran Poli on a wooden plate and gently guiding it onto the griddle. In 2007, Vishnu Manohar crafted a remarkable 9 feet long Vegetable Steak Kebab in Nagpur. Recounting the difficulty of cooking such an elongated and thick kebab, he explained, "I had to devise a method to ensure the seekh kebabs were cooked evenly." He achieved this by wrapping the minced meat mixture around a long, hollow iron pipe and filling it with burning charcoal. Vishnu consistently demonstrates his problem-solving skills in the face of cooking challenges.

Nevertheless, with increasing popularity and the constant pressure to meet high expectations, Vishnu experienced his fair share of daunting moments. Consequently, he decided to take a break and dedicate a decade to focusing solely on his restaurants and business ventures. Initially, Vishnu encountered numerous hurdles when he commenced his career as a chef, experiencing three failed business endeavours. However, he never wavered in his determination to succeed in the food industry. Vishnu attributed his success to the admiration some women had for his artistic food presentation and service. His reality show debuted in 2004 and aired for 14 years on a regional channel, which subsequently propelled him towards acting in six Marathi films.

In 2017, Vishnu decided to make a comeback by setting world records. He received an invitation from Jalgaon, renowned for its brinjal, to craft Brinjal Bharta. The goal was to prepare an astonishing 4200 kg of Bharta. Opting to purchase his kitchen utensils in Kolhapur, Maharashtra, Vishnu ordered a special pan worth Rs 4.5 lakh for this grand endeavour. The pan was so heavy that a crane was required to load it onto the truck. Since then, the iconic pan has travelled to various locations. In 2019, it arrived in Delhi, where it facilitated the cooking of five thousand kilograms of Samrasata Khichdi. In March 2021, Pune witnessed the preparation of 8,000 kilos of misal using this cherished pan. Vishnu fondly remarks, "This pan is sacred to me. I have decided never to sell anything cooked in it."