Chef Suresh Menon
Trained in Delhi’s old-school hotel kitchens; keeper of the master masala book and the final word on every plate.
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The Kitchen Brigade
Three cuisines demand three specialists - and one very patient executive chef. Sample profiles for demo
Ustad Rafiq Qureshi
A Lucknow gharana tandoor man - his naan count on a Saturday night crosses four hundred, each one hand-slapped.
Chef Tenzing Lama
Learned the wok in Kolkata’s Tangra lanes. Insists the flame does half the cooking and takes credit for the other half.
Chef Murugan Pillai
From a Madurai mess kitchen to FC Road - his batter ferments on a schedule he refuses to write down.
Behind the brigade
Two kitchens, one family
Sixteen cooks, four stewards and two kitchen managers keep the veg and non-veg lines strictly separate - separate vessels, separate stations, separate hands. It’s more work. It’s the whole point.