Chef Suresh Babu believes in keeping high standards as well. At Clarks Exotica, he says you should have the Mushroom Risotto. In conversation with Explocity, he says, “if you see it, you will want to eat it.”
I am born and brought up in Bangalore. Bangalore is everything to me; my entire life is in Bangalore.
Well, when I was doing my training at Taj Residency Bangalore (MG Road), which is now called as Taj Vivanta, there were two Chefs – Chef Vijayan and Chef Deago - looking at the way both these Chefs used to present the food is what inspired me to become a chef. And thus, my career began from there.
I have been a Chef for two decades now.
I enjoy cooking more, creating is a part of my job. I need to keep myself updated. We do not follow recipes of others; we need to create one from what we know. I always try keeping things in high standard.
Yes, because we should first have the base. If I know the base, then out of it I can create anything. We need to have some authenticity, on that base, we can create things. If I don’t know something then I will not be sure as what am I going to do.
I like the Mushroom Risotto very much. It is an Italian dish. You will feel like eating, if you will look at the way it is been prepared. If there is any of it left over, we can prepare into Arancini balls freeze it and then fry it. This gives it a different taste and which tastes even great.
There is nothing as least favorite dish because unless I don’t know what is bad, I don’t know what is good.
As mentioned, I am born and brought up in Bangalore. So, I have been in the city for a very long.
Bangalore is my favorite. Though, off late, the city’s climate is tending to be very hot and whatever is happening is happening at an extreme level, whether it’s hot, cold or a rainy day. People who used to stay here 20 years back will know how it was and the difference. I feel like I get to see the old Bangalore only when there is a bandh.