Bangalore has a very versatile culture: Chef Rudolph Eichele

Chef Rudolph Eichele shares his experiences with India, Bangalore to be exact, as they unfold their culinary tales in the city…

How long has it been since you shifted to Bangalore. How did you start off when you first arrived?
It’s been close to five years now. When I first arrived in 2004, at The Leela Kempinski, it was the prime time for Bangalore as a city with tremendous growth.

What was the transition like — the people, culture and tastes?
The transition was exciting as it was my first ever trip to India and to Bangalore; I was already aware in general because I’ve worked with people from different cultural backgrounds. I found Bangalore to be a very versatile culture with people from all over the country settling here, given the growth of different kinds of industries. So, it wasn’t very hard.

Have you had to change your style of cooking to suit the Indian palate?
It depends on what kind of an audience I am catering to. We also have very well-travelled Indians who are aware of most of the products, and awareness of Western cuisine has gone far beyond a pasta and burger in the city, with growing demand for good wine dinners with international tie ups.

What is the typical demand of most Bangaloreans from your menu?
From my menu, the cold selections (appetisers/pastries) move well. The hot food from the Indian section also moves well, as a lot of international clients like to explore local delicacies too.

What is your perception of Bangaloreans dining out, in comparison to where you come from?
Europeans eat much earlier than Bangaloreans do and also, depending on the time of day, Bangalore I think offers a wider variety of food and options…

What is your popular dish?
Each of the restaurants has something or the other that’s quite popular. It sort of depends on the individual’s palate. For instance, pizzas and steaks, dim sums and sushi and the kebabs and curries are quite popular. Personally, I love to eat dal makhani with French fries — yes, I know it’s very ‘unique’ a combination!