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.