He is the Senior Sous Chef at Italia at The Park. Chef Baseer talks to Explocity about his childhood, his interest for food and the city of Bangalore.
Where did you grow up?
I was born and brought up in Hyderabad. I then studied in France.
What led you to becoming a chef?
From the time I was kid I was very fascinated by the uniform. The way people recognised your profession just by looking at the uniform. Apart from this I used to reheat food for myself which led to mixing and experimenting. That’s when I realised that I wanted to take this up as a profession.
How long have you been a chef?
It’s been 14 to 15 years now.
What do you enjoy more? Cooking or creating?
Creating. I believe chefs are artists who are there to create, not to cook.
Do you feel there is virtue in preserving the authenticity of cuisine?
Definitely yes. Especially with so much of fusion and experiment going on with food, yes someone has to do it.
What dish do you like eating the most?
Any south Indian dish, specially breakfast items.
What’s your least favourite dish?
For me there is nothing like least favourite food because as a child my mom gave everything to eat. But still, if required I would say any fish with lots of bones.
How long have you lived in Bangalore?
It’ll be one year in December.

Do you like it here?
Nice weather, the people are a little rough people. But I think it is the right place for chefs to show their skills. Overall it’s a nice place.