Meet Chef Chirag Makwana. He is the Sous Chef at Toast & Tonic in Bangalore. The Chef from Bombay has recently moved to Bangalore and loves the city’s food scene.
Where did you grow up?
I grew up in Mumbai.
What led you to becoming a chef?
I always had an interest in food. From a young age I loved being in the kitchen, observing and helping my mum cook.
How long have you been a chef?
I have been in the industry for about eight years.
What do you enjoy more? Cooking or creating?
I love being behind the line cooking. In my free time I love to create new dishes that reflect the cooking philosophy I believe in.
Do you think there is any virtue in preserving the authenticity of a cuisine?
One should always follow his/her roots while making something authentic because I think that’s what the particular cuisine is all about. I personally prefer authenticity over everything.
What dish do you like eating the most?
Street food because it has so much to offer.
What’s your least favourite dish?
Offal like liver, gizzards etc.
How long have you lived in Bangalore?
One year and five months.
Do you like it here?
I love everything about the city. The weather, the people, the hospitality and of course, the food scene.