New to the city, Chef Dhaval Ajmera wants to learn the cuisine of Karnataka and incorporate it in his menu at WelcomHotel Bangalore, in the hope to make their restaurants, the city’s best. He wants to explore the running scene in Bangalore in his spare time.

What’s your resolution for the year?

Bengaluru  is  a  city  of  some  great  and innovative food. I would like Welcomhotel Bengaluru to become an important part of Bengaluru F&B scene. It  is  going  to be my endeavor to create boutique experiences for each of our guests at the hotel and allow my chefs to be their creative best. I am also an amateur runner, I’m looking forward to running in Bengaluru weather.

Where did you grow up?

I hail from Rajkot, Gujarat.

What led you to becoming a chef?

Having  been  brought up in the family of doctors where mom was working for long hours, helping her cook was a compulsion. Her scientific and creative approach in cooking, intrigued me. I learnt very early in life that feeding people  gave  me  immense  pleasure. That's exactly what made me choose the profession.

How long have you been a chef?

It’s 14 years since I graduated from culinary school.

What do you enjoy more? Cooking or creating?

In  the  literal  way cooking is the best way to create. Cooking in its own way is a great science and art. It is totally involving and takes lot of passion  to be disciplined. The best part of cooking and feeding is that it is meditative.

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

“There  is  a  thin  line in tweaking the authenticity and killing it" said Chef Massimo Bottura in a conversation. I  am  a  strong  believer that food tastes best when kept in its natural age-old format. There is no harm in slightly adapting but one needs to be very cautious. A chef needs to know, understand and practice all the facets of cuisine before frolicking.

What dish do you like eating the most?

I love homemade Gujarati food.

What’s your least favourite dish?

I don’t remember disliking any dish in particular though I am allergic to fish and seafood.

How long have you been in Bangalore?

I have just moved in here, about 15 days ago.

Do you like it here?

After staying in Mumbai for 12 years, weather of Bangalore is positive change. I wish to  explore some of the legendary breweries of Bangalore. Local cuisine makes an integral part of our food menus at WelcomHotels, I would love  to explore some local cuisine-grounded restaurants in the city, which serves unadulterated Karnataka food.