G Somasundaram, Executive Chef, Renaissance Bengaluru Race Course Hotel
- What do you love most about being a chef, and what keeps you passionate about your work every day?
A: As a chef, my passion lies in curating a dining experience that leaves a lasting impression long after the meal. Serving food that doesn’t just satisfy your palate and satiate your hunger but takes you on a culinary escapade is a mission I take on every day. Continuously seeking, experimenting with and creating flavors that linger in your memory keeps guests coming back for more. At Renaissance Bengaluru Race Course Hotel, we strive to offer an immersive guest experience by imbibing them in the neighborhood and its DNA. For me, it’s about crafting a connection through food that remains and resonates with you, making each meal at the hotel a truly unforgettable one.
- How do you stay inspired and continue to innovate in your cooking? Are there any particular sources or activities that spark your creativity?
A: A typical day off involves binge watching TV and playing with my daughter! These moments with my daughter and family are incredibly precious to me. Even during my leisure time, I enjoy preparing a meal for my family – they are the first ones to try my new recipes, and their love for my cooking fuels my passion and motivates me to bring that same love and dedication to the meals I prepare for our guests. Being able to experiment with new and old recipes, healthy and nutritious food, flavors and techniques with my family sparks culinary creativity in me, keeping me inspired and committed to delivering exceptional dining experiences in the hotel’s kitchen as well.
- Can you share a memorable experience from your travels that deeply influenced your culinary perspective?
A: My first stint abroad at Shikar, Maxwell Reserve Singapore, Autograph Collection has deeply influenced my take on the art of culinary. What we know today as Singaporean cuisine was in fact born out of an amalgamation of Chinese, Hainanese, Malay and Indian cuisines and heritage. This is why Singaporean street food is commonly looked at as a vibrant tapestry of flavors. Adapting to a culinary landscape so different from that of India and extremely diverse, and learning to integrate new and different skills was both demanding and rewarding.
At Shikar, an Indian fine dining experience, I had the opportunity to lead the pre-opening team. Alongside celebrity Chef Jolly, we created a menu that incorporated global techniques in traditional Indian food. This experience shaped my approach to culinary arts and I often find myself reflecting on them as I continue to explore the craft.
- What role does family play in your life and career, and how do you balance your demanding professional schedule with family time?
A: My family is my greatest strength. Their support and belief in me are the pillars that push me to pursue my passion every time I step into the kitchen. My days off are spent playing with my daughter, cooking for my family and watching movies together! I devote my leisure time to my family. They are my ultimate source of joy and inspiration. Spending entire days, doing the most mundane things with my family are the most precious to me. It energizes and reinvigorates me. Family time provides a much-needed balance to my professional life and remind me of the simple pleasures that truly matter.
- You mentioned an interest in preserving lost recipes. Can you share a specific recipe or culinary tradition you’ve revived that holds special meaning for you?
A: One culinary tradition that holds a special place in my heart is the revival of a traditional South Indian condiment, Salem Chilly Garlic Chutney, a simple dip packed with robust flavors perfect for working professionals living alone who often whip up dosas and omelets for a quick meal. As a young chef living alone, dosas, bread and omelet or omelet with kanji – the South Indian rendition of a congee – were my quick fixes for most nights and this chutney would complete the meal.
Homely and traditional, this chutney is considered a favorite in the hot and arid rural regions of South India. It pairs well with kanji, a preparation of day old rice soaked in water and buttermilk. The chutney comes together easily using a few basic ingredients. To make this chutney, you’ll need:
- Raw garlic
- Salt
- South Indian Salem chilly powder (a special blend that adds a unique depth of flavor)
- Gingelly or Sesame oil
Here’s how to prepare it:
- Crush the garlic: Start by crushing the raw garlic cloves. Traditionally, it is crushed into a coarse paste in a stone mortar and pestle. The raw garlic adds a pungent kick and is known for its energizing properties.
- Mix the ingredients: In a small bowl, combine the crushed garlic with salt and a generous amount of Salem chilly powder.
- Add oil: Drizzle in the gingelly oil and mix everything together until well blended. The oil not only enhances the flavors but also helps in balancing the sharpness of the garlic.
- Serving suggestions: Serve with dosas, rice meals and kanji or use as a spread for the Indian classic bread and omelet sandwich.
- How do you approach mentoring and developing your culinary team, especially when working with younger chefs?
A: I owe much of my success to the mentors who guided me along the way on my culinary journey. Their mentorship has been invaluable, and I aim to extend this same leadership and guidance to the young chefs I work with today.
Young chefs and their eagerness to achieve instant success is both admirable and challenging. It’s crucial to provide them with the necessary direction to help them navigate their path effectively. I believe that sharing my experiences and insights can make a significant difference in their own journeys.
It is not only about training them on the technical skills but also nurturing their passion and helping them understand the importance of resilience and perseverance. I try to contribute to the growth of aspiring chefs new to the world of culinary by championing them on their endeavors while helping them set realistic goals.
- What’s a typical day like for you when you’re not in the kitchen? How do you unwind and recharge?
A: When I’m not in the kitchen at the hotel, I’m all about finding balance and rediscovering simple pleasures that help me unwind and recharge. One of my favorite pastimes is binge watching movies. It’s a great way for me to relax, escape into different worlds, and draw inspiration from various genres and storytelling techniques.
Another cherished activity is cooking biryani for my family. There’s something incredibly rewarding about preparing a dish that brings everyone together. The process of making biryani—layering fragrant rice with tender meat and aromatic spices—is not only a culinary art but also meditative in the way that it is methodical and meticulous.
Culinary is a rather demanding profession and I believe it is of utmost importance to take time off, spend time with myself and my family so that I remain inspired in the kitchen.
- Can you describe a moment or achievement in your career that you’re particularly proud of?
A: A turning point in my career was visiting Europe – Switzerland, Iceland, Denmark and France on taskforce, as Head Chef – Indian, for Thomas Cook Events in early 2023. This opportunity let me fully immerse myself in so many different culinary traditions and do a deep-dive into the workings of the industry in this part of the world. It was a profound experience that broadened my culinary perspective and deepened my appreciation for global food cultures.
Another milestone that I hold close to my heart and take immense pride in is when I was elevated as Executive Chef after 15 years at Marriott International. Having started the journey as an Associate and working my way up to the position of Executive Chef is an achievement that is a constant reminder of what I’m capable of – it is not just a reward for my hard work but a testament to the hard work I’ve invested in my craft.
- How do you incorporate local ingredients and flavors into your menus, and why is this important to you?
A: At Renaissance Bengaluru Race Course Hotel, we have carefully curated a locally inspired menu featuring a wide range of cuisines that traverse the entire globe, ensuring there’s something to delight every palate. Our menu caters to the diverse palates of both local and expat guests. The blend of local specialties that highlight regional flavors and an international selection of menu items appeals to global tastes.
Our master chefs stay true to the taste and serve quintessential classics – from a luscious Butter Chicken and Naan to the Mangalorean Fish Curry and Prawn Ghee Roast that see the use of Marathi mogu. A souring agent native to the Western Ghats, this spice is a staple in every household along Coastal Karnataka. Such a use of indigenous ingredients is what makes our neighborhood worth discovering. We hope to deliver an authentic and local gourmet food and beverage experience, to entice the traveler that is always seeking spontaneous discovery.
Highlighting local and indigenous ingredients means preserving and reviving the rich culinary traditions of India that are often overshadowed in today’s fast-paced, convenience-focused approach to cooking. These ingredients have the ability to elevate a dish to the global stage, via storytelling. Local flavors often have stories and heritage that evoke fond memories and connect us to our past and to the communities that produce them. I want to ensure that they are given the recognition that they deserve and continue to be a part of our culinary landscape, in this evolving glocal culinary landscape.
- If you could cook a meal for anyone, living or historical, who would it be and what would you prepare for them?
A: I cherish the days I get to cook a meal for my daughter, Kanishkaa. Her smile as she savors each bite of the biryani I make is priceless. It’s a biryani I cannot put a price on. I like to prepare a fragrant Chettinad style biryani, layered with tender natu kozhi (country chicken in Tamil), aromatics, spices and fluffy rice. It’s a dish that holds a lot of personal significance to me and my family as it is tied to our roots in Tamil Nadu. Home-cooked biryani has always brought us together at the dining table, and I would always choose to cook this meal, given an opportunity.
