Chef Aniket Das at Aloft Bengaluru Cessna Business Park steps up his game to meet the Bangalore foodie. At his restaurant he tries new tastes and trends. Both of which he believes are important to stay abreast with. In conversation with Explocity.
I was born and raised in Mumbai.
While growing up, I had always seen my father cooking and creating new dishes for the family. I believe I get my passion for food from him. I knew quite early in my life, that I wanted to be like him and pursue professional cooking hence becoming a chef.
It’s been a total of 11 years experience in hotels. I’ve worked with brands like Fairfield by Marriott, Rajajinagar, Spice Kitchen JW Marriott (Mumbai), San-Qi at Four Seasons (Mumbai), Spice Kitchen at JW Marriott Pune and Movenpick (Qatar).
Both. Because one is incomplete without the other.
My beliefs are in basics and authenticity. Most of my cuisines are inspired by them, but just with a little bit of a modern twist.
I love steaks which are done just right
I’ve been in Bangalore for the last two years.
Oh yes. It is a perfect city for food lovers and with new hotels and restaurants coming up every other day, it sure keeps me on my toes and challenges me to cook and create new dishes.