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.
I grew up in a small city called Ranchi in Jharkhand.
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.
It’s been 14 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.
Well I would do a nice Crackling Roast Pork for New Year’s. I guess that is a must.
White Butter and Stuffed Parathas made by my mom.
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.
Seven months now but I have worked in Bangalore for three years previously.
Yeah, I love the weather and the people here. Bangalore has always been my first choice of cities in India.