Home | 5 Star | New Year Specials | People | Chef Ashish Ugal Of Taj Whips up a Crackling Roast Pork For New Year’s

Chef Ashish Ugal Of Taj Whips up a Crackling Roast Pork For New Year’s

Chef Ashish Ugal of Taj Bangalore has a feast planned at Taj Bangalore this New Year’s. To him, a Crackling Roast Pork does the trick. In conversation with Explocity.

Where did you grow up?

I grew up in a small city called Ranchi in Jharkhand.

What led you to becoming a chef?

I wanted to travel the world. And being a Punjabi I love food and the only profession that can help you do both is becoming a chef.

How long have you been a chef?

It’s been 14 years.

What’s on the chef’s platter at Taj this New Years?

Well we have a lot to offer as I have a Chinese and Japanese restaurant called Soi & Sake which will have a degustation menu comprising of a nice starter of Sushi and Nigiri followed by a nice array of Chinese food. The Indian restaurant called Tamarind will have a degustation menu from north of India comprising of Kukkad and Nali. And Café 77 East will have a lavish buffet with the Classical Roast Turkey and Pork Belly.

Any special offerings from your own personal favourites?

Well I would do a nice Crackling Roast Pork for New Year’s. I guess that is a must.

What dish do you like eating the most?

White Butter and Stuffed Parathas made by my mom.

What’s your least favourite dish?

Well, being a chef it is hard to say what I don’t like. But I do not like that Thai Fish Sauce. So I avoid eating anything made with that.

How long have you been in Bangalore?

Seven months now but I have worked in Bangalore for three years previously.

Do you like it here?

Yeah, I love the weather and the people here. Bangalore has always been my first choice of cities in India.

Related Articles
Would you like to submit your article to us or write for us? Click here and tell us about yourself.