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Chef Suresh DC, an experienced culinary artisan originating from South India, refined his culinary talents during his early years in Bengaluru. Commencing his profession at the prestigious Taj, Chef Suresh's ardor led him to a variety of experiences, from The Chancery Pavilion to leading the kitchen at Alchemy. His culinary journey extended to Thailand, where he further enriched his skills as the Executive Chef at the renowned Jhol restaurant. Upon returning to India, he assumed the role of Brand Chef at Hosa, a venture that embodied his vision of blending innovation with nostalgia. Over more than a decade of unwavering commitment, he achieved prestigious accolades, including recognition from Times Top 25 Restaurants in Bangkok and Thailand Tatler's Top Tables. Here are some excerpts from our exclusive conversation with Chef Suresh.
Can you tell us about your culinary background and how you developed an interest in cooking?
I started off my career journey exploring European cuisine as a management trainee at Taj. My curiosity to learn more and experiment with new ideas led me to become a Head Chef at the age of 26 in Alchemy, Bangalore. I had the opportunity to work in Thailand alongside world class chefs from the city. It gave me the exposure to work globally and connect locally.
What inspired you to create a fusion of childhood South Indian dishes with modern twists?
While I relished European cuisine, there was an undeniable pull towards my roots - the vibrant world of South Indian cuisine! My burning desire was to showcase that South Indian food is an art form that extends far beyond the traditional Idli-Dosa-Sambar.
Could you share some examples of South Indian dishes from your childhood that you have added to the menu at Hosa?
Many of my creations draw inspiration from my life experiences, and of course, the nostalgia that accompanies them. These dishes are deeply rooted in my childhood memories, evoking the flavours and aromas of my upbringing. One of my favourites is Vada Kari. My mother used to prepare Vada Kari when I returned home from school. She used to quickly whip up the Vada Kari wrapped in normal rotis. You will find this soul food in Hosa’s menu reimagined with Akki Roti served along with delicious pickle cream - reminiscent of my mom’s homemade pickles.
As a child, I have vivid memories of gazing longingly at the bakery displays, inhaling the irresistible aroma of freshly baked Iyengar Buns. I distinctly remember throwing a tantrum as a child to convince my parents to buy me those buns. Little did I know that those childhood cravings would evolve into what we now know as the pulled bun and curry leaf butter at Hosa, a delicious homage to the iconic aromas of Bangalore’s Iyengar bakeries.
How do you go about selecting the ingredients for your dishes, and how important is it to use traditional South Indian ingredients?
The key is to use local and fresh produce that is grown by local farmers. I also look for ingredients that are used in traditional recipes.
What is your favourite ingredient that you love cooking with?
One of my all-time favourites is Fennel, it is tiny but mighty! I love the flavour it brings out. You can do so much with it.
Describe the process of developing a dish, combining the familiar with the new.
Be true to the flavours and try to create something innovative out of it. It’s all about combining cherished, nostalgic experiences with fresh, familiar ones. Think of recipes that complement each other, you can also get creative and think about bringing two diverse worlds together and cleverly integrating the two. Inspiration can come from anywhere, you should have the eye to catch it.
What challenges have you encountered when introducing a blend of elements to traditional South Indian recipes, and how did you overcome them?
South Indian cuisine presents several challenges. It may seem intense for the global palate, and some ingredients, if not carefully portioned, can become overwhelming. The task at hand is to maintain a harmonious balance of flavours while also being innovative.
What kind of feedback have you received from diners who have experienced your fusion South Indian dishes?
Guests love the mellow flavours and the distinctiveness of these fusion dishes. They relish the novelty of South Indian flavours. I’m deeply moved by some of our guest’s reactions, I had a guest who was brought to tears of joy while enjoying the meal. This is the magic of culinary experiences.
Who do you consider your role model, if any? And why?
I do not have a role model as such. I take inspiration from chefs across the globe. One of my favourite Chefs is Albert Adrià.
Since you work a lot with regional ingredients and techniques. What is it about Indian regional food that moves you the most?
Like I mentioned earlier I specialized in European cuisine, but something always drew me to my roots. There is a certain sense of pride and honour in representing my tradition and breathing new life into it. I'm continuously pushing the boundaries of innovation to ensure that our time-honoured flavours continue to thrive, even in the face of evolving tastes.
Lastly, what advice do you have for aspiring chefs who want to explore fusion cuisine while honoring their cultural roots?
My advice to aspiring chefs is to stay focused and have a strong vision for your future. These are one of the greatest times for culinary art, exploring and making the best of opportunities and experiences.
