Chef Sachin Subbaiah
Royal Orchid Hotels
What were your influences while growing up?
I grew up in a traditional Coorgi household. My mother is a great chef and I loved helping her and learning from her. Even today I’m a sucker for Akki rotis and Coorgi Curries.
My mentor is Chef Rana Gomes, our executive chef. He led me into the kitchen and taught me everything about the industry. So I would name him as a huge motivation.
Which cuisine do you specialise in?
I specialise in Continental food. And it is what I most enjoy cooking. My signature dish is the Rack of Lamb, a roast recipe. I also love cooking and serving a Norwegian Salmon.
Which other restaurants in Bangalore do you think are top notch?
I think the independent restaurant culture in Bangalore is thriving right now. Manu Chandra does a great job at Olive Beach. The five stars obviously do what they do well. JW Marriott and The Oberoi are my favourites.
Oh, my eating out tastes are very simple. I still love my local Coorgi food. So the restaurant Wild Spice on Residency Road is a regular haunt of mine.