Chef Manoj Singh is the Sous Chef at ITC My Fortune. In conversation with Explocity, Chef Manoj Singh says he has lived all over the country being from the defence background. But he says that Bangalore is the city that has “food, wine and love” and that’s really all you need.

Where did you grow up?

Being from defence background I have memories of growing up in various places like Jammu, Ahmedabad, Hyderabad and Bangalore.  

What led you to becoming a chef?

I always had this curiosity of how mixing different ingredients can make something taste so good. It was my Mother who inculcated the interest in me towards cooking, as she believed that if I learn how to cook, I will somehow feed myself and she need not worry about my meals when she is not around. It was post high school days when I actually started following the modern restaurants and their cooking styles. That’s when I could relate to it.    

How long have you been a chef?

Personally I have been cooking for ages now but professionally you can say five years.

What do you enjoy more? Cooking or creating?

By cooking if you mean replicating then it’s very easy and tough at the same time. Easy because you need to follow the recipes and tough because you don't just cook, there are lot of things that you put into your pan than just ingredients. The right time, the mind-set that you have while cooking, the memories with the dish you are cooking and many more.
But creating is something which is right out of your mind which you can relate to. It is your skills, and ability to imagine and create. So I enjoy both.       

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

We believe that cuisines are heritage of any country and one must do everything to preserve it.    

Nowadays everything you eat around is improvised or modified because everyone wants to sell, and survive in the market and has to cope with the changing or globalising taste buds. We do modify the dishes as per the customer (guests) but beneath everything keeping the ingredients and the soul of the dish intact is required. This is how we can do justice to our heritage.  

What dish do you like eating the most?

I am a big fan of Dosas and Appams. They can mix with anything and are a good snack too.  

What’s your least favourite dish?

I guess every dish is made for particular occasions, time, season, weather when they are best enjoyed.  

How long have you lived in Bangalore?

Adecade now.

Do you like it here?

You have everything here food, wine and love what else do you need?