Chef Rahul is the Pastry Chef at Courtyard by Marriott Outer Ring Road. In conversation with Explocity, Bangalore to Chef Rahul has become his second home.
Where did you grow up?
I am from Akhnoor in Jammu, but I have found my feet in Bangalore.
What led you to becoming a chef?
As a kid I loved chocolate, one thing led to another and I ended up making much more than chocolates.
How long have you been a chef?
I started cooking professionally from 2008, been only nine short years.
What do you enjoy more? Cooking or creating?
I believe my job demands a lot of creativity but backed with the right cooking technique. I love to be creative as it challenges me personally, to better develop my work every time.
Do you think there is any virtue in preserving the authenticity of a cuisine?
Authenticity is a very dynamic concept. Change is inevitable, but the basic ethos and flavors should be preserved. Basic ingredients and flavors should be retained. At Marriott we ensure cuisines retain their essence with adequate room for creativity.
What dish do you like eating the most?
I love to eat stuffed parathas with curd and pickle.
What’s your least favorite dish?
Any food which not made with care and love may not be to my liking.
How long have you lived in Bangalore?
This is my second stint in Bangalore. Been two years and counting.
Do you like it here?
It’s a city with a lot of heart. I miss my hometown but Bangalore has been kind to me and now it’s like a second home.