So, what’s on your plate?

Sanjay Sood, general manager of The Taj West End and Chetan Kamani, director of Footprints Retail Private Limited, discover their one common passion — food!

Chetan Kamani: I am an absolute foodie and love meeting people from the food business. On that note, what are your thoughts about Bangalore restaurants and which ones are your favourites?
Sanjay Sood: It’s been about eight months since I moved to Bangalore and I must say that the city has a lot to offer, when it comes to different cuisines. However, my favourite pick would be UB City. There are quite a few restaurants out there and a variety of cuisines to choose from. From our very own Rajasthani to Chinese, you get everything. I also like Citrus at The Leela Palace; they were the pioneers in starting the Sunday brunch concept. With regards to bars, I really like City Bar at UB City.

CK: More than the brand or the look of the restaurant, it’s the chef who makes or breaks my day. Chefs like Manu Chandra of Olive Beach, Selvaraju of Graze, Thimmaiah of Karavalli, Abhijeet Saha of Caperberry, are among my favourites. I need to be pampered with the food, so there needs to be that personal touch. What do you think?
SS: I have to differ with you on that. Though a chef plays an important role, the restaurant shouldn’t be driven by one personality alone. However, I do agree that personal touches motivate customers to come back. 

CK: A restaurant needs to satisfy the needs of a customer! This reminds of my experience in one of the leading hotels, where I asked them to make the pizza six times. Today, if I walk in, they make the pizza exactly the way I want! Do you travel a lot?
SS: My travels are distinctly divided into work and leisure. I’ve had some fun experiences abroad, trying out new restaurants and cuisines. In fact, I used to go overboard, eating starters at one place, main course at another, followed by the dessert in some new place!

CK: What do you think the current trends in the food industry?
SS: Interactive kitchens are a trend and everyone enjoys the fact that one can visually see what the chef is preparing. Smaller portions are also a trend now. Today, stand-alone restaurants are more popular than five star hotels. The concept of high tea and ‘smuch’ (smart lunch) is also a trend that is fast picking up in the city.