Chef Shrikant Parashar is the Executive Sous Chef of JW Marriott. In conversation with Explocity, he laments that a disinterest in a formal education landed him in the culinary field where things are always more dynamic. Take his passion for creating new dishes. the infusion of flavours make the process evolve as per him.

Where did you grow up?

I was born in Aurangabad but moved to Mumbai when I was 10 years old, and spent the rest of my teenage life there.

What led you to becoming a chef?

My love for cooking and subsequent disinterest in formal education, and the emphasis on theory and non-dynamic ideas these fields fixated on.

How long have you been a chef?

About 12.5 years.

What do you enjoy more? Cooking or creating?

I prefer creating because it’s more evolution focused and dynamic with regard to infusion of flavours and textures, but that is not to say that I don’t absolutely enjoy cooking.

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

Of course there is. You need a solid base if you want to experiment on something, after which you can improvise depending on the current market trend.

What dishes do you like eating the most?

Anything my mother or fiancé cooks. So anything from a Sabudana Khichidi to Bengali fish curries.
I’m a foodie who more often than not, can’t say no to food.

What’s your least favourite dish?

I don’t have one because I don’t have biases. Anything that’s on my plate has to be finished.

How long have you been in Bangalore?

Five years on and off. Took a small break of about 10 months when I moved back to Mumbai.

Do you like it here?

It’s the best city ever. It has the nicest weather and the perfect mix of people.