Chef's table: Naresh Behera

Becoming a chef meant that I would get a chance to showcase my creativity

What is the good thing about being a chef?

I feel that the career as a chef is a challenging one, as you not only have to be creative in the kind of food you prepare but also in the way you present the food. It is said that half the battle is won when the food is presented well. As a chef, one needs to be genuine and constantly keep innovating in order to satisfy the palate of patrons. The good thing is also that one gets to experiment with different cuisines and styles of cooking for different occasions and different people.

Why did you want to become a chef?

From a young age, I was inclined towards preparing food and I was inspired by my mother and the way she prepared tasty and healthy food for the family. Also, by nature I like to experiment with things, and becoming a chef meant that I would be able to try out different styles and methods of cooking and have a chance to showcase my creativity.

Do you follow recipes or create your own dishes?

Most of my recipes are my own. I believe in being passionate towards churning out good food that is both tasty and healthy. As a chef, one should enjoy the process of cooking, only then will he or she be able to serve a dish that is pleasing to both the eyes and the palate.

What are the easiest and the hardest ingredients to cook with?

I don’t think there are easy or hard ingredients. A successful chef needs to be able to first mentally visualise the final outcome of the dish in terms of taste, consistency and plating. The next thing is to ensure that the right quantities of ingredients go into the dish with care being taken not to allow any one ingredient to dominate the taste. This comes with effort and practice over the years.

What is your favourite food and why do you like it?

I am a fan of green vegetable curry cooked with less oil. I have been health conscious right from childhood and the reason why I like this dish is because it is not only healthy but also easy to digest.

Do you get a chance to eat what you cook?

Chefs often do not get to eat the dishes that are being cooked and have to deliver under high pressure. Each dish needs to be done to perfection, which does not leave much room for eating the dishes. Yes, there is a need to taste the dish, but time pressure does not permit eating. I do prepare some of my favourite dishes at home, when I can enjoy them at leisure with family and friends.

(Chef Naresh Behera, executive sous chef, Regent Club by Brigade Group, hails from Odisha and has been working in Karnataka for over a decade. He has been connected with various hotels like Trident, Hilton, Ista Hyatt, Sarovar Hotel.) — NTF