Serious Slice Chef combines love for Kolkata's flavours with B’luru's health-conscious palate

Bengaluru: Ashok Biswas, Head Chef at Serious Slice in RR Nagar, has over 15 years of experience in the hospitality industry, making a mark in food production and business development. In an exclusive interview with News Trail, he shares his journey, culinary inspirations, and signature dishes. Originally from Kolkata, Ashok’s culinary journey began in Mumbai, where he started working in the hospitality industry at the age of 18. Inspired by seasoned chefs, he pursued a career in the culinary world, starting in an assistant-level role in the kitchen.

Over time, he developed a keen interest in continental cuisine, drawn to its unique presentation and rich flavours. Moving to Bengaluru brought a shift in his cooking style. Having grown up in Bengal, he was accustomed to bold, spicy flavours and rich non-vegetarian dishes. However, in Bengaluru, especially in corporate dining, he noticed a preference for lighter and balanced meals. Adapting to this, he curated a menu that maintained bold flavours while offering healthier, well-balanced options. One of the most valuable lessons Ashok has learned as a chef is the importance of continuous learning and innovation. He believes the culinary world is constantly evolving, and staying stagnant is not an option.

Through extensive research, experimentation with ingredients, and refining traditional techniques, he has realised that cooking is both an art and a science, requiring creativity, precision, and adaptability. At Serious Slice, Ashok has perfected the art of making pizzas. The dough is crafted using high-protein, double-zero flour and undergoes a 72-hour fermentation process to develop a rich, complex flavour with the perfect texture. Fresh, high-quality ingredients are a priority, ensuring each bite delivers an exceptional taste. Authenticity is key to his cooking. Some ingredients, like premium flour and specific spices, are imported to maintain the authenticity of certain dishes. For example, instead of using peri-peri powder like most restaurants, Serious Slice makes an in-house peri-peri sauce.

Avocado is another ingredient Ashok enjoys working with, and he has introduced it in a unique Avocado Goat Cheese Panuozzo on the menu. Fresh, seasonal ingredients allow for variety and innovation in his dishes. When asked about must-try dishes, Ashok believes every pizza on the menu meets high standards. Recommendations are tailored to customer preferences, whether it's a mild, cheesy pizza for children or a spicy peri-peri option for those who enjoy bold flavours. Hygiene and cleanliness are top priorities in his kitchen. The space is cleaned multiple times a day, with strict morning and evening cleaning routines. Since Serious Slice has an open kitchen, maintaining cleanliness at all times is crucial, ensuring guests can see the process while enjoying their meals with confidence.