Chef Rajesh Dubey is the Chief Culinary Officer of Mainland China, a brand of Speciality Restaurants Ltd. Having done his specialization in Sichuan cuisine in Chengdu, Chef Dubey is quite an expert in Chinese cuisine. In conversation with Explocity.

Where did you grow up?

I grew up in Ranchi, Jharkhand. My Father was in a government job and so, because of the multiple transfers, I moved around a lot. Later, I was put in a residential school called Ramakrishna Mission.

What led you to becoming a chef?

As a young boy I used to always find my way into the kitchen. While doing my Hotel Management from IHM Kolkata, I realized that I am better at cooking than serving food. So I trained in Kitchen then joined the Taj Group of Hotels early into my career and opted for job as a chef.

How long have you been a chef?

I have been in the Food & Beverage Industry for the last 30 years. Earlier, with Taj Group, I worked for 12 years and became Executive Sous Chef in the year 1997. Then I had a stint with Imperial Hotel in Singapore and Shangri La Hotel in Bangkok. Further, I did a specialization course in the Chengdu Institute of Szechuan Cuisine and then began my journey specializing in authentic Chinese cuisine.

What do you enjoy more?  Cooking or creating?

I enjoy cooking more cause when I cook I tend to experiment and  create new recipes which helps me to create food and present in various styles.

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

Authenticity of a cuisine is to be maintained at all the cost. We chefs should not play with the authenticity of any cuisine. Yes, some value additions in the presentation and cooking styles can be done which may help in changing the food/dish/cuisine as per the modern, emerging trends and easier acceptability by the new generation.

What dish do you like eating the most?

My favourite would be the South East Asian cuisine because of the strong flavours and technology used to produce the flavours. I like things which are stir fried with minimum spices as it helps in restoring the freshness of the ingredients.

What's your least favourite dish?

I enjoy all kinds of cuisines and try to eat everything in order to understand the culture of the region. However, I make it a point to always avoid over-cooked and spice-loaded dishes where all the flavour of the food is lost.

How often do you visit Bangalore?

I am in Bangalore every second month.

What do you like about the city?

I like the positive and friendly atmosphere of the city along with the climate. Also, I enjoy the hearty flavours of all the food we get in the  city.