Chef Shailaja Pillai Singh

A trained chef from Institute of Hotel Management, Bangalore. Worked with Taj Group of Hotels and Ramanashree Group. South Indian and North Indian food preparation is my forte.

For me, Cooking is magic with a certain precision like making Chicken Chettinad.

Prep by roasting the whole red chillies, coriander seeds, coconut and spices for a delectable blend of aromas. Each item brings a different element to the dish. It is important to understand how much of each ingredient and in which manner it should be utilised. Where one ingredient doesn’t dominate the dish but works in harmony with all the other variables, towards a common vision. This binds the whole dish together, while allowing each ingredient to develop and shine.