Chef Nithin Haridass of XOOX Brewmill - Koramangala thinks it takes a particular type of being to make it in his industry. Having a competitive streak has helped him in his career. In conversation with Explocity.
I was born in Kannur, a small city in Kerala and lived there until the end of my graduation.
I started my journey as a chef when I was 20. I enrolled in a reputed hotel management college in Kerala. I never planned on being a chef. I’m reminded of the saying “life is what happens to you while you are busy making other plans”, considering my father thought I would follow in his footsteps.
But looking back I would have to say that cooking choose me. I am not complaining nor am I regretful. This culinary journey has been incredible, it has allowed me to travel around the world. I have always been very competitive, active in kitchen.
It’s been almost 12 years and I have worked in various kitchens. I still love being on hot line creating food that people enjoy. Sometimes it's crazy but it is also why being a chef isn’t for everyone. Now as a head chef leading my team is the most important thing.
I really enjoy both cooking and creating. I prefer to use the finest ingredients and keep the things simple, flavour full and good looking.
Yes absolutely. I believe in modern techniques which can be implemented in authentic dishes without destroying the soul of the dish. We can create a lot of new trends by doing this. There are so many restaurants in Bangalore doing this. Nowadays people want to try something different nothing can beat authenticity.
Being a Keralite I always love to eat beef. Especially beef coconut fry with Kerala parotta otherwise a simple fish curry with some white rice.
I really don’t like bitter gourd. Even in my menu also I don’t use bitter gourd.
When I first moved to Bangalore I was lost. I literally hated the traffic here. But just in a year the city has become a close part of my life.
I love to travel, music, and culinary shows.