Lalit Ashok's Chef: Blending tradition, innovation, passion

From humble beginnings to redefining culinary excellence at the hotel, Chef Seelan’s threedecade journey celebrates the art of crafting unforgettable dining experiences

NT Bengaluru

Chef Satya Seelan, the Executive Chef at Hotel Lalit Ashok in Bengaluru, is a culinary expert with over three decades of experience. His career began in 1995 at the same hotel, initially in a management role. Over the years, he refined his skills at prestigious establishments, including the Trident Chennai, where he played a key role in launching the city’s first flight-cutting service. Yet, it was Hotel Lalit Ashok that truly inspired him to follow his passion for cooking and eventually lead the hotel’s culinary team. Reflecting on his longstanding connection with the hotel, Chef Seelan expressed that it has been central to his career.

"This hotel holds a special place in my heart. It’s where I started, and it’s where I’ve returned after gaining experience in other renowned places," he shared. Chef Seelan’s journey into the culinary world was not driven by a singular ambition to become a chef but by a natural fascination with food. Coming from a midlevel family background, he started in stewarding and worked his way up. "In those days, cooking wasn’t just a job; it was a craft. You learned everything, from making the perfect roti to mastering continental dishes," he explained. Unlike today, where many chefs specialise in one cuisine, Chef Seelan’s training was broad, spanning both Indian and international cooking styles. "My early experiences taught me the importance of precision. A roti had to be the right size and shape, and the cooking process had to be perfect.

If not, the consequences could be harsh," he laughed. He also credited inspirations such as celebrity chefs Vineet Bhatia and Gordon Ramsay for encouraging him to refine his skills and adopt a holistic approach to food. Having worked in cities across India and abroad, including Pune, Mumbai, and the Gulf, Chef Seelan believes Bengaluru offers a unique culinary landscape. “Bengaluru is a cosmopolitan city with people from all over the world, and this diversity influences the food culture here. Clients are open to trying new dishes, which has encouraged me to experiment with fusion cuisines and new concepts,” he noted. Chef Seelan’s love for innovation was evident when he shared an example of his fusion approach. "For Christmas, I made a red velvet Mysore Pak, combining the traditional Indian dessert with a contemporary twist. It was a hit and symbolised my approach to keeping the essence of Karnataka’s cuisine while adding a modern flair," he said.

Looking ahead, Chef Seelan is focused on health-conscious cuisine. "The trend towards healthier eating is undeniable, and I am experimenting with millet-based dishes, using local ingredients to create nutritious yet flavourful meals," he explained. He also introduced a new concept at Hotel Lalit Ashok – a millet-based thali with traditional elements like Bisi Bele Bath, presented on a banana leaf with a modern twist. "It’s about combining tradition with innovation," he added. For Chef Seelan, understanding customer preferences is key to delivering not just a meal, but an experience. "The customer is king or, as I see it, like a god in the culinary world," he said. "Truly understanding your customer is the key to delivering an exceptional dining experience." As Chef Seelan continues his culinary journey, he remains dedicated to refining his skills and offering unforgettable dining experiences. His passion for food and commitment to pushing the boundaries of the culinary arts ensure that Hotel Lalit Ashok will remain a top destination for food lovers in Bengaluru.