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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