10 minute read
Balaji Srinivasan
Chef Balaji Srinivasan, Executive Chef at the Taj Resort and Convention Centre in Goa is a renowned name in the hospitality industry. With stints at some of the world’s top hotels including The Oberoi Group, Le Meridien, Grand Hyatt, Indian Hotels Company, and the Compass Group Services, Chef Balaji’s career has not only given him the opportunity to explore his own country, but also helped him to gain international experience and knowledge.
Chef Balaji's love for immersing himself in different cultures and cuisines has been a driving force behind his growth and success in the culinary world. Maintaining the simplicity of ingredients and the cooking process has always been Chef Balaji's cooking philosophy. Collaborating with senior chefs in India, America, and Europe has helped him develop a unique culinary style that has adapted to the ever-changing culinary world.
In a brief tete-a-tete with ItsGoa, Chef Balaji shared details about his life, his journey in the hospitality industry, the various things that he admires about Goa and lots more.
Excerpts
Tell us a bit about yourself.
I grew up in Mumbai. I did my schooling there and then moved to Pune to pursue Hotel Management. I have been associated with iconic hotel brands including The Oberoi Group, Hyatt and IHCL. My career trajectory has encouraged travel across our beautiful country as well as overseas where I had the opportunity to explore the diverse food cultures.
What was your childhood ambition?
Originally, I wanted to join the Army. I admired the uniforms and the badges that came with the recognition.
What inspired you to take up culinary arts as a full-time career?
The dawn of the emergence of the media played a vital role in influencing my career choices. I was inspired by the television series on the art of traditional cooking. When the time came to decide an area of interest I was always drawn towards culinary arts. My first love is Indian cuisine because of its diverse flavours and versatile cooking techniques.
How did your interest in cooking begin?
My closest association with food is that which is served at the temples as prasadam. I realised from an early age that you don’t necessarily have to be from a prestigious institute to get the food right. All you need is the intent to get it right. How does the temple priest get it accurately correct each day? Every meal he prepares is with utmost love and care.
Take us through the journey of your professional career after you completed your higher studies.
My journey in the hotel industry began with the Oberoi Group. Through the years, I have had the opportunity to be a part of iconic brands across cities and countries which has helped me attain a broad scope of learning in the culinary field. This gave me an advantage in a rapidly evolving culinary landscape and an intensively competitive space.
How long has it been since you moved to Goa?
Goa has been very kind and generous in accepting me for the second time. It’s been close to two years now. My first stint in Goa was in 2005 with Taj Exotica Resort & Spa.
Name a few things about Goa that you enjoy the most.
Goa has always been welcoming to people from all walks of life. What I admire most about this paradisiacal state is its people and the food. In recent times, with leading brands from across the world investing in the state, Goa is recognised as a potential platform for innovation and creativity in the culinary sphere.
Name a few Goan dishes which are your personal favourites.
I came across a unique mussels (Tisreo) preparation in Goa that has me intrigued. The traditional vegetarian dishes in Saraswat Cuisine are also unique and represent another world of flavours.
Name a few signature dishes at Cidade de Goa – IHCL SeleQtions.
Little Millet Risotto is a delicious yet healthy preparation with parmesan crisps and edible charcoal. The flavour-filled Vanilla and Coconut Infused Tiger Prawns are another favourite from our signature dishes, especially for seafood lovers.
Did you face any challenges during the course of your career as a chef?
I do not believe there exists any journey without its challenges. Challenges and struggles are the prime factors that define one’s learning curve; each day is a new learning. As chefs, we cater to a wide segment of customers; no two guests can be the same and each person has a different palate. We are constantly adapting to ensure that the demands and expectations of the guests are met.
Finally, what thought would you like to leave our readers with?
Being a chef is like riding a speed boat; the waters may be the same and you may be travelling on the same route each time but the currents differ on every journey. That is exactly how it is in the kitchen. Chefs are often a happy breed because they have a sense of accomplishment every time they prepare a dish, no matter how simple or complex.
