Like Molecular Gastronomy. Chef Thayanithy is the Sous Chef at Signature Club Resort in Bangalore. Apart from working with many different restaurants, Chef Thayanithy also served the US forces in the Middle East. This makes his expertise Middle Eastern and Afghani cuisine. In conversation with Explocity, Chef talks about his food journey.

Where did you grow up?

I was born and brought up in a suburb of Madurai, a place called Neelamangalam.

What led you to become a chef?

My dad used to own an eatery in Madurai and I used to assist him in a kitchen after my school. Those days gave me a notion to pursue cooking as a profession.

How long have you been a chef?

For the last 12 years.

What do you enjoy more? Cooking or creating?

I believe in creative cooking, which gives us the opportunity to experiment and create. Nowadays I am more inclined to molecular gastronomy.

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

Absolutely. We have a stern policy of creating Standardised Recipes to maintain consistency and also to preserve authenticity. Our team has traveled to North and Coastal Karnataka to explore authentic recipes of those regions.

What dish do you like eating the most?

I would love to have Ambur Chicken Biryani.

What’s your least favourite dish?

Nothing as such. Being a chef we don’t have the liberty of avoiding any dishes or ingredients.

How long have you been in Bangalore?

For the last two and a half years.

Do you like it here?

Very much. Our management has been really helpful in identifying our needs and fulfilling them. They also give us the opportunity to explore new cuisines and evolving trends in the culinary world. They allow us to participate in various platforms that help chefs learn.