Chef Prakash Kumar is the Executive Chef at The Woodrose. Kumar believes that food and cooking signifies a place in history, from the people to the vegetation. In conversation with Explocity.

Where did you grow up?

I grew up in Tiruchirappalli, Tamil Nadu.

What led you to become a chef?

Cooking, I believe is an art. This passion came to me from the food prepared by my mother.

How long have you been a chef?

I have been working as a chef for the past 22 years. I started my journey as a chef in 1995.

What do you enjoy more? Cooking or creating?

At the beginning of my career, I enjoyed cooking. However, slowly as an Executive Chef, I absolutely enjoy creating.

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

Yes, of course! Preserving authenticity of cuisine is important as it is the identity of a region, culture and partly history as well. It signifies the nature of place it belongs – from the vegetation to the people.

What dish do you like eating the most?

I enjoy eating our special Dal Makhani. And of course, my wife’s special Parippu Neertha Thanni (it’s like the Gujarati Osaman).

What’s your least favourite dish?

Veg dumplings.

How long have you been in Bangalore?

I have been in Bangalore since 2005.

Do you like it here?

Yes of course, it’s my second home.