Today’s Chef Feature comes from Rangoli’s Executive Chef and Owner, Kumar Iyer. I recently visited this hidden gem in South Riding and had the best Indian meal I’ve ever eaten. The Bombay Burger is straight from the streets of Bombay – it’s a delicious potato/garlic/cilantro patty lightly fried with a gentle crunchy crust served on a slightly sweet, but super light roll. And don’t miss the Gulab Jamun – the hot/cold Indian classic of warm milk-based dough balls in a honey syrup with ice cream – it’s unbelievable!
What is your favorite kitchen gadget?
Favorite tool would be the knife, as we use them the most, our restaurant is not very advanced to use modern gadgets. But I’ll say the ‘Wet Grinder’. Wet grinder because it’s unique to Indian kitchens; we use them to grind pre-soaked rice and lentils to make crepes (dosa) and steamed savory cakes (Idly).
What is the most overrated food/technique in restaurants today?
Small plates and foam dishes.
If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
Deli sandwich/subs, soups and frozen yogurt.
What is your favorite local product or purveyor to work with?
Fruits like watermelon, mango and strawberries when in season. I like ‘restaurant depot’ a lot more for prices than the product; the reality is – staying in business is as important as dishing quality food.
What is your biggest customer pet peeve?
Service level expectations, especially Asian customers. I’ve had a guest tell me just yesterday, I didn’t spend as much time on his table as I spent with few others.
What do you drink/eat after work?
A chilled beer and home cooked food.
What is your favorite thing to cook at home?
Dal Tadka and Roti.