Leela Palace chef's culinary journey on a platter

NT Bengaluru

With over 17 years in the culinary world, C h e f Simran Singh Thapar, the Executive Chef at The Leela Palace, has cultivated a journey that seamlessly combines passion, skill, and innovation. However, his path to the kitchen wasn’t a conventional one. “I started my career in the merchant navy,” shares Chef Thapar with News Trail, as he talks about his career. “I realised it was not something that would make me happy in the long term. Food had always been a part of my upbringing, not just eating out but experimenting in the kitchen at home. My maternal uncle, the first Indian Executive Chef for Hyatt in India, was a significant inspiration. Seeing him curate menus and work in five-star kitchens ignited my passion for the culinary arts.” Switching careers, he achieved an all-India rank of fifth in the hospitality entrance exam, solidifying his decision. His journey began at culinary school, followed by industrial training with celebrated chefs.

"I have always believed that to become a great chef, you need to work with great chefs.” Having spent two years in Bengaluru, Chef Thapar is immersed in its vibrant culinary landscape. “This is my first stint in the city, but I’m no stranger to South Indian flavours. My first assignment was in Kerala, where I discovered the rich culinary nuances of the South. Each state – Karnataka, Kerala, Tamil Nadu – has its unique dialect of flavours.” Chef Thapar emphasises collaboration and learning from local chefs. “Whenever I travel to different regions, I rely on local team members to help interpret dishes authentically.

Together, we recreate these flavours, ensuring the essence of the cuisine is preserved while adding our interpretation.” He notes Bengaluru’s openness to global and local cuisines. “The city’s palate is diverse. People here enjoy everything from traditional South Indian to global flavours, which makes it an exciting place to innovate.”

Seasonality & sustainability: Seasonal and local ingredients are at the heart of Chef Thapar’s menus. “Seasonality plays a big role in our kitchens. Seasonal ingredients not only have better nutritive value but are also economically viable. For instance, in winter, we incorporate fresh green peas, local oranges, and sweet corn into our breakfast and main menus. Freshness and flavour are paramount.” The team collaborates with local vendors to source ingredients like mushrooms and lettuce, often grown through sustainable farming practices. “One of our partners is an all-women team that grows produce for us. The produce is harvested daily, ensuring freshness. This partnership also supports local farmers and encourages sustainable practices.”

Signature dishes; Among the standout dishes on the menu is the Jackfruit & Avocado Galouti, a vegetarian twist on the traditional Galouti kebab. This innovative creation combines the unique textures of jackfruit and avocado, the latter lending a rich, melt-inthe- mouth quality. Another innovation is the Ghee Miso Chilean Seabass with Alleppey Curry, a dish that beautifully bridges the umami elements of Asian cuisine with the vibrant nuances of Kerala's culinary heritage.

The delicately cooked sea bass pairs harmoniously with a sauce that balances sweet, salty, spicy, and tangy notes, all heightened by a touch of Asian umami flair – a skill honed during the chef's tenure in Kerala. For those craving something lighter yet equally flavourful, the Himalayan Minestrone offers a comforting and earthy blend of high-altitude ingredients, showcasing a thoughtful adaptation of the classic soup.

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