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.

Where did you grow up?

I was born and raised in Mumbai.

What led you to becoming a chef?

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.

How long have you been 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).

What do you enjoy more? Cooking or creating?

Both. Because one is incomplete without the other.

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

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.

What dish do you like eating the most?

I love steaks which are done just right

What’s your least favourite dish?

Bitter Gourd.

How long have you been in Bangalore?

I’ve been in Bangalore for the last two years.

Do you like it here?

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.