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    Top chefs

    The city has a new crop of young chefs who are using their training and passion to bring a sea change to Chennai's food map.
    by Prachi Sibal Sep 29, 2017 6 minutes

    Bunuma Patgiri, 30, Junior Sous Chef, The Leela Palace, Chennai

    A graduate from IHM Kolkata, Chef Bunuma Patgiri has always had an interest in Asian cuisine. She now creates innovative preparations for China XO at The Leela Palace in Chennai.

    Cooking is an experience to cherish. Even if one is working commercially, one must feel like they are serving guests at home with a touch of warmth.

    Innovation is playing with techniques such as molecular gastronomy but simultaneously keeping tradition in mind.

    Inspiration comes to me from my vegetable garden back home in Assam. We never went to the local market to source produce. The meal was decided based on fresh ingredients picked from our garden.

    Favourites Filipino style satay a crab cake with shell made using fresh crab and chicken dumplings with Asian flavours and port wine jelly cannelloni.

    Yeshvin Mathew, 26, Founder/Chef, Brick House Bistro and Grub Food Company

    A hotel management graduate, Mathew spent a few years working in city

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