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The Authenticity of Chef Suresh Thampy

Chef Suresh Thampy is the Executive Chef at the Sheraton Grand Bangalore Hotel at Brigade Gateway. Chef Thampy has worked his way up from line cook, so you can believe he has credibility when he talks. In conversation with Explocity, Chef Suresh Thampy says that despite all the changing trends in cooking and eating, authenticity of cuisine should always be upheld.

 

Where did you grow up?

I grew up in different states. I spent my early childhood in Kerala and Delhi, then moved to Mumbai for school.

 

What led you to becoming a chef?

Exposure to kitchens during training days, amateur cooking at home, trial and errors developed my interest towards food. As a youngster I would love going to parties and trying new cuisines. I was happy to eat anything and to try out new flavours. This eventually turned out to be a big passion  and I started enjoying the job.

 

How long have you been a chef?

It’s been a career now spanning 16 years. I started as a line cook and grown all the way to Executive Chef.

 

What do you enjoy more? Cooking or Creating?

Both are equally interesting. Though I spend a lot of time cooking and serving customers, I also spend a lot of time creating and doing research on new menu implementations, market trends, popularity etc.

 

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

Yes absolutely. We often tend to go back to basics. Authenticity and traditions in food habits are passed on from generation to generation. We have seen a lot of new trends, modern cooking, change in eating habits and trends etc. But nothing still beats authenticity. Be it organic food, zero pesticide food, food cooked in traditional vessels, old forms of cooking styles like wood/ coal, mortar and pestle, grinding stones etc.

We do not mind spending extra bucks to eat at places where the these points are met, and it definitely adds a lot of value and taste to dishes.

 

What dish do you like eating the most?

Very simple stuff which are comfort food like Khichdi or curd rice, Dal and Subzi with Phulkas. Probably because I am tasting dishes throughout the day, so a day off would mean simple, home-style comfort food.

 

What is your least favourite dish?

One  of my favourite dish is the Spaghetti Aglio Olio Peperoncino. A simple spaghetti tossed in garlic, olive oil and chillies.

 

How long have you lived in Bangalore?

Been in Bangalore for the past 10 months.

 

Do you like it here?

It’s beautiful especially the weather. I wish I had come here before.