Meet Chef Agnimitra Sharma, Executive Chef at Vivanta by Taj – Yeshwantpur as he talks about his interest in food, likes, dislikes and his life as a Chef.

Where did you grow up?
Gorakhpur.

What led you to becoming a chef?
I think it’s the passion and love for food that inspired me to become a chef. The joy of seeing guests relishing your creation gives me immense pleasure and satisfaction.

How long have you been a chef?
19 years with hotels including: Le Royal Meridian, Intercontinental, Crowne Plaza, Radisson, JW Marriott, Hyatt Group and now Taj Group of Hotels.

What do you enjoy more? Cooking or creating?
For me, it is both, and the best part is that your dish does all the talking for you. It’s amazing to see happy faces when guests enjoy the meal you just served them. That’s the magic of food, bringing out the true emotions.

Do you feel there is virtue in preserving the authenticity of cuisine?
Yes, I strongly believe in preserving the authenticity of any cuisine. But you can always get creative and experiment with ingredients and cooking techniques.

What dish do you like eating the most?
Sea-bass fillet a la Bartolomeo, Risotto with mushrooms, Haixian Tiantang (seafood treasure) and Hare Mutter Ki Dal are some of my all-time favourites.

What’s your least favourite dish?
I am not a fan of junk food and also try to avoid oily food items.

How long have you lived in Bangalore?
It’s just been 2 months

Do you like it here?
Oh Yes. It is a beautiful city with a pleasant weather and friendliest people I’ve ever met.