ADITYA PRABHU, 45 Owner, Gourmet Nine, Chandi­garh

India Today - - COVER STORY -

Ahos­pi­tal­ity pro­fes­sional with over 26 years of ex­pe­ri­ence, Aditya Prabhu left his com­fort­able job to open his maiden restau­rant Gourmet Nine in 2013, to make and serve cuisines that he was really pas­sion­ate about. Prabhu, who had ear­lier worked with brands such as Taj Ho­tels, Ra­mada, and Main­land China says, “I al­ways had a fas­ci­na­tion for food and a pas­sion to cook.”

Bite This Gourmet Nine’s name comes from play­ing around with nine dif­fer­ent types of cui­sine from Ben­gal, Ra­jasthan, Hyderabad, Lucknow, Tamil Nadu, Ker­ala, Andhra Pradesh, Kar­nataka and Pan Asian. “My USP lies in re­gional cuisines. We al­ways wish that peo­ple or­der things other than but­ter chicken at our restau­rant be­cause we want them to try out stuff from all these re­gions,” he says.

Dif­fer­ent Hats “Chandi­garh never dis­ap­points. The city loves me and vice-a-versa. I have al­ways strived to do dif­fer­ent things here. Be it pre­par­ing the menu and set­ting up the kitchen for tric­ity’s largest Euro­pean lounge, Bar­code IXC, or for an up­com­ing tapas bar Palate, or that for Rebel Bar and Kitchen, or com­ing up with a fast food and buf­fet con­cept called Nat­war­lal at Am­bala—with ev­ery project I dare to be dif­fer­ent when it comes to cuisines,” he says.

Five Years On Cook­ing ex­clu­sive re­gional del­i­ca­cies and get­ting the city to ac­cept it. Also I would love to serve chef Gor­don Ram­say some­time.

A Dish in My Plate Meen Pulichattu from Ker­ala which has given me recog­ni­tion in the city.

My Kitchen Idol All the chefs who have trained me.

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