Savoring tradition with a twist: Chef Shyamal’s signature dishes at Iron Hill

NT Bengaluru: In an exclusive interview with News Trail, Chef Shyamal Raju Annamneedi shares his culinary journey, inspirations, and the innovative dining experience he offers at Ironhill India. As a culinary expert with deep roots in Bengaluru’s vibrant food culture, Chef Shyamal’s approach combines tradition, global flavours, and local ingredients to create unforgettable dishes. How did you get started in the culinary world? From childhood kitchen experiments to crafting culinary experiences, my love for cooking sparked early, and that passion has only deepened with every dish. The thrill of creating something new drove me to pursue this path.

 How has working in Bengaluru influenced your culinary style and approach to food?

Bengaluru's vibrant food scene is a tapestry of flavours, aromas, and culinary traditions that have significantly broadened my culinary horizons. Living and working in Bengaluru has exposed me to many international cuisines and culinary styles. By combining traditional elements with contemporary techniques, I strive to craft dishes that not only pay homage to our heritage but also resonate with the tastes of a global audience.

What are your signature dishes that you are most proud of?

My Piri Piri Basil Chicken and Tawa Podi Chicken are crowd favourites. I am excited to unveil more signature dishes in our upcoming menu launch, showcasing a range of flavours that blend spice and innovation.

What makes your dishes unique compared to other restaurants in Bengaluru?

At Ironhill, we expertly blend tradition and creativity to craft signature bites that honour classic recipes while introducing innovative twists. Each dish is thoughtfully prepared with high-quality, locally sourced ingredients, designed to surprise and delight. Our globally inspired craft beers are perfectly paired with these offerings, ensuring a one-of-a-kind dining experience that celebrates the best of both worlds.

What experiences or training have shaped your culinary skills?

My culinary journey began at the heart of my family's kitchen, where I developed a love for cooking through shared meals and cherished recipes passed down through generations. As I pursued my culinary education, I had the opportunity to train in fine-dining kitchens, where I learned the intricacies of gourmet cooking. Culinary school further refined my skills, providing structured learning alongside practical experience. Collaborating with talented chefs and fellow students expanded my palate and deepened my appreciation for culinary artistry.

Do you experiment with fusion cuisine?

Absolutely! I enjoy the art of blending Indian and European flavours, creating unique dishes like our Fusion Tacos that combine traditional spices with fresh ingredients. Additionally, I love adding an Indian twist to classic Italian recipes, allowing me to innovate continuously and surprise our guests with unexpected flavour combinations that elevate their dining experience.

How do you incorporate seasonal ingredients into your menu?

Our menu is centred around seasonality, emphasising the use of fresh, locally sourced produce. This approach ensures that each dish showcases vibrant flavours unique to the current season. By rotating our offerings regularly, we keep the dining experience dynamic and engaging, allowing our guests to enjoy a variety of exciting culinary delights throughout the year.

What makes Ironhill a must-visit destination for food lovers?

Ironhill’s diverse menu, world-class brews, and vibrant atmosphere make it the ultimate destination for anyone craving unique flavours and unforgettable dining experiences. It's a place where culinary art meets brewing mastery.