Daysie chef draws inspiration from Bengaluru’s diversity

From a science student to head chef, Abhishek Kumar Chaudhry tells a story of tradition, innovation and culinary excellence with each plate

NT Bengaluru: In an exclusive interview with News Trail, Abhishek Kumar Chaudhry, Head Chef of Daysie (MG Road): All Day Casual Bar shared his culinary journey where he transformed a passion sparked by a cooking show into a career in Bengaluru's diverse food scene. From embracing the city’s rich culinary landscape to crafting fusion dishes like "Haleem Butter Toast" and “Basil Olive Murgh Tikka,” the chef shares insights into their inspirations and cooking techniques. Can you share how you got your start in the culinary world? What inspired you to become a chef? My culinary journey began when I was in my early twenties. I was initially a science student and did not have any plans to become a chef. However, I stumbled upon a cooking show by Sanjeev Kapoor, where I was captivated by his passion for food.

That moment sparked my interest and I decided to pursue culinary arts, leading me to graduate in hotel management with a focus on culinary studies. How does Bengaluru’s diverse culinary landscape influence your dishes? At Daysie, we emphasise cooking with love and passion. We infuse traditional recipes with modern techniques to create something truly special. Living in Bengaluru has exposed me to diverse cultures and cuisines, which inspires me to incorporate various elements into our menu. For instance, one of our signature dishes, "Haleem Butter Toast," combines traditional Mughlai flavours with a contemporary presentation. Can you tell us more about that dish and any secret ingredients that make it special? The Haleem on Toast is a reinterpretation of the traditional dish. We prepare the haleem using a unique blend of spices and slow-cook it to achieve a rich flavour.

The secret lies in the cooking technique and the use of fresh, high-quality ingredients. While we don’t have any specific unique ingredients, our blend of spices and attention to detail sets our dish apart. One of the most challenging recipes has been our " Salmon Papdi Chaat." This dish combines traditional Indian flavours with salmon, which is not commonly used in Indian cuisine. Our menu also features a variety of fusion dishes that combine elements from different cuisines. For example, we have “Basil Olive Murgh Tikka,” which blends Indian marination with Italian flavours. How do you incorporate seasonal ingredients into your dishes? Seasonal ingredients are key to keeping our menu fresh and vibrant.

For instance, during the mango season, we create a mango cheesecake that highlights the fruit's sweetness. We also feature a watermelon salad, which has become a favourite. The freshness of seasonal produce enhances the flavours of our dishes and gives customers a reason to return throughout the year. What do you believe makes Daysie a must-visit destination for food lovers? It is all about the experience we offer.

From the cosy ambience to the fusion dishes that are not found anywhere else, Daysie aims to create memorable dining experiences. The attention to detail in our food preparation and presentation is paramount. We strive to engage all the senses, ensuring that our guests not only enjoy their meals but also feel a connection to the food.