Chef Abhishek Kumar at Lalit Ashok knew from his childhood that he was meant to be a chef. Cooking from a very early age is probably what has brought him to preserve the authenticity of cuisine. In cuisine, he says there is a fine line between fusion and confusion. In conversation with Explocity.

Where did you grow up?

I grew up in small town of Jamui in northern part of Bihar.

What led you to becoming a chef?

From helping mother in kitchen to preparing food for my family I always enjoyed it. I believe I am one of those people who was meant to do exactly what I did.

How long have you been a chef?

Eight years.

What do you enjoy more? Cooking or creating?

No doubt I love cooking the most, but yes, if it is to create recipes I enjoy that too.

Do you feel there is virtue in preserving the authenticity of cuisine?

Yes it is increasingly necessary to preserve authenticity of any cuisine. There is very thin line between fusion and confusion, so it's an individual choice.

What dish do you like eating the most?

Linguine allo Scoglio

What’s your least favourite dish?

Rawa upma.

How long have you been in Bangalore?

Three years

Do you like it here?

Yes I am loving it.