Chef Mako Ravindran is the Food & Beverage Consultant at 1Q1. He believes that preserving the authenticity of a cuisine is crucial because it talks of deep rooted cultures and history. We just have to listen. In conversation with Explocity.
I have grown up in Bangalore. I moved to Bangalore when I was four and did my entire schooling in the city.
It wasn’t my first choice. I was doing engineering and didn’t like it one bit. While I was studying, I took up part time jobs in restaurants and cafes and realised that being a chef was my calling.
I enjoy the process of creating new dishes as this gives me a sense of satisfaction.
Absolutely. Food and the way we cook is closely related to our culture and the history of where we come from. Our cuisine acts as a silent way of talking about that culture and history.
Biryani, mutton. Any type of mutton biryani and I’m happy.
For 40 years now.
It is a good time for us chefs to be in Bangalore as more and more people are open to experimenting with food and trying new dishes. Bangalore has always had a charm to it as a city.