Hotel Management, Hyderabad. The Taj officials were impressed with his award winning performances at various national level cuisine competitions he had participated in. He had done his first year of B.Com (Hons), successfully passed the entrance examinations of the ICWAI, and even sold washing machines for Voltas, before opting for a career in hotel management.

During the course of his brilliant career with the Taj Group, he has risen in ranks to become the Executive Chef of the Gateway Hotel, Bangalore. Online Bangalore caught up with this versatile Chef, who has now set his eyes on the management arena. Meet Chef Surinder Singh. 31 years young.  

Slim, smart and single. You could bump into him during his off hours at the Carriappa park where he enjoys his regular jog or at the ‘Karavalli’ or ‘Northern Gate’restaurants, explaining the finer points of cusine to the odd celebrity.

1. Could you tell us about your early days?
   My dad was in the army and therefore, I was in and out of various schools everytime he was transferred. From Shimla, Bikaner to Jamnagar, Baroda, practically all over the country. 

2. What about your collegiate education?
   I was very interested in commerce. In fact, I had completed my first year B.Com (Hons) and passed the ICWAI entrance    
   examinations successfully. 

3. What made you choose the hospitality profession?
   I never had the faintest desire of becoming a chef. In fact I was more interested in the commercial aspect of things. I even worked as a door to door salesman for my dad’s friends firm, selling Voltas washing machines. Their first models. 

4. How were the days at the Hotel management Institute?
   It was a great experience, though even there, cookery was not my main interest. In the final year, since we had to branch out into the specialties, cookery was forced onto me ‘coz I stood first in a cookery competition and later helped the Institute win the 3rd  prize for cookery at the All India competition in Bangalore. From then on, I guess I had no other choice.

5. Has your work taken you to places?
   Yes. Since joining the Taj Group at Chennai, on July 27th 1990, I have worked at Taj properties in Hyderabad and Delhi, before coming to Bangalore in 1998. My job has also taken me all over the country, and even abroad to Bangkok for a three month stint with the Festival of India. I also specialized in Thai cuisine there.

6. What is your opinion of the food habits of Bangaloreans?
   Bangaloreans are a well travelled lot. And they love ‘good food’ And unlike those in Bombay or Delhi, Bangaloreans love
   ‘concept cuisine’. Here the restaurant has to focus on the cuisine of a particular geographical area, style or genre. The success of both our restaurants at Gateway - ‘Karavalli’ and ‘Northern Gate’ as well as other eateries in the city, are clear indicators. There has also been an increased inflow of tourists from the East to Bangalore. Especially the Koreans and the Japanese.

7. What is the speciality cuisine of Karnataka?
   The coastal food of Mangalore and Karwar. And also the cuisine of Coorg. All of these are available at the ‘Karavalli’ restaurant.

8. What has been your single greatest achievement in your career?
   The runaway success of the Northern Gate. It was my baby right from the beginning. From the project stage, I was involved with it. Today I am happy with its performance. Profits have doubled from last year.   

9. Have you any other future plan or project in mind?
   Yes. If given the opportunity, I want to makeover the ‘Pot Luck Caf?’ - our present coffee shop. I want to convert it into a popular place like ‘Karavalli’ or ‘Northern Gate’.

10. What has been your most memorable occasion at work?
    When I cooked dinner for J.R.D.Tata. I cherish that evening to this day.

11. What are your hobbies?
    Playing squash and jogging. I enjoy my regular jog at the Cariappa Park.Whenever I get free time, you can find me jogging there. 

12. You have played hosts to celebrities. Any personal favourites?
    Lots of them, from all walks of life. But singer Shankar Mahadevan is a close favourite. He drops in at Karavalli everytime he is in town. He really loves his food. Lucky Ali is another frequent visitor. Then of course the corporate IT chiefs - Naryanmoorthy,  
    Nandan Nilenkani and Azim Premji.

13. Your next goal?
    I want to be part of the management now. I feel I have achieved whatever there is in the Kitchen. I am looking forward to it. 

By Monu Surendran