Chef Mako Ravindran is the Food & Beverage Consultant at 1Q1. He believes that preserving the authenticity of a cuisine is crucial because it talks of deep rooted cultures and history. We just have to listen. In conversation with Explocity.

Where did you grow up?

I have grown up in Bangalore. I moved to Bangalore when I was four and did my entire schooling in the city.

What led you to becoming a chef?

It wasn’t my first choice. I was doing engineering and didn’t like it one bit. While I was studying, I took up part time jobs in restaurants and cafes and realised that being a chef was my calling.

How long have you been a chef?

Since 1999.

What do you enjoy more? Cooking or creating?

I enjoy the process of creating new dishes as this gives me a sense of satisfaction.

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

Absolutely. Food and the way we cook is closely related to our culture and the history of where we come from. Our cuisine acts as a silent way of talking about that culture and history.

What dish do you like eating the most?

Biryani, mutton. Any type of mutton biryani and I’m happy.

What’s your least favourite dish?

Boiled fish.

How long have you been in Bangalore?

For 40 years now.

Do you like it here?

It is a good time for us chefs to be in Bangalore as more and more people are open to experimenting with food and trying new dishes. Bangalore has always had a charm to it as a city.