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.

Where did you grow up?

I was born in Kannur, a small city in Kerala and lived there until the end of my graduation.

What led you to becoming a chef?

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.

How long have you been a chef?

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.

What do you enjoy more? Cooking or creating?

I really enjoy both cooking and creating. I prefer to use the finest ingredients and keep the things simple, flavour full and good looking.

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

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.

What dish do you like eating the most?

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.

What’s your least favourite dish?

I really don’t like bitter gourd. Even in my menu also I don’t use bitter gourd.

How long have you been in Bangalore?

Three years.

Do you like it here?

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.

Hobbies?

I love to travel, music, and culinary shows.