Meet Executive Chef Ramasamy Selvaraju, Vivanta by Taj, MG Road.

Where did you grow up?
Chennai.

What led you to becoming a chef?
My grandmother’s cooking. Her innovative cooking techniques and authentic flavours inspired me to become a chef. 

How long have you been a chef?
28 years with Taj Group of hotels.

What do you enjoy more? Cooking or creating?
Experimenting with various ingredients and different flavours is something I enjoy the most.

Do you feel there is virtue in preserving the authenticity of cuisine?
Yes, I strongly believe in retaining the authenticity of the cuisine.

What dish do you like eating the most?
For me, it is my grandmother’s fish curry with steamed rice

What’s your least favourite dish?
I’m not a big fan of red meat. I also try to avoid using a lot of spices.

How long have you lived in Bangalore?
Almost 23 years

Do you like it here?
Absolutely. The pleasant weatherand the warm andfriendly approach of the people is endearing.