WHAT IS YOUR FAVORITE BREAKFAST?
Being diabetic, I tend to eat a very basic breakfast such as rolled oats, chia, chopped cashew
and berries of season.
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
My mom’s vegetable biryani, brinjal dal and carrot salad, peanut and mint chutney.
WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?
Sewing, anything to do with mending items, actually.
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
I always thought about being a nurse.
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
Frangipane tart.
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
Smoothies made with any fresh fruits, as well as and rice paper wraps with shredded
vegetables, avocado and ginger soy dipping sauce.
IS THERE A FOOD THAT YOU DISLIKE?
Some vegetables. I’ve found that my tastes have changed, so no peppers and aubergines for
me.
IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?
My gran’s murkuoo recipes – a crispy, savoury, Indian snack made from rice flour, ground
urad dal, salt and cumin seeds. The dough is placed into a murukku machine to get the
“twisted“ shape and deep fried. It was always the best and I have never eaten anything like
that after her passing.
WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
The street food in Singapore. I was on a learning expedition for 6 months and the flavours,
textures and aromas were just insanely good.
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
My parents and grandparents. Then I am also grateful to Chefs Margot Janse; Bill Granger;
Vineet Bhatia and Liam Tomlin.
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
I have worked in kitchens run by male and female chefs and both were professional. I’ve
found that the female chef I worked with, were more specific in ingredients choice, and
garnishes that were part of the meal.
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
Be yourself. Be inspired by what we are currently living through. Find beauty in your
survival. As humans we are very creative, so use this to reinvent your culinary journey.
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
On a positive, I have learned to adjust my mindset. What I cannot get, or have taken for
granted, I learnt to make myself. It’s been amazing. On the negative, I don’t think I have
one… as I always see the glass half full, never half empty!
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
I have been going back to my roots. This is both Sri Lankan and South Indian heritage, so I
grew up surrounded with the flavours and inspiration of many different cuisines. I’ve been
making family recipes that I’ve not cooked or eaten since my childhood, and they are making
a huge comeback on my menus and my own meals.
Group Roaming Chef @SINGITA
Cape Town • South Africa
PO Box 23367, Claremont, 7735, South Africa
Tel +27 21 683 3424 Ext 523
www.singita.com