‘My journey into the culinary world wasn’t meticulously planned; it began with a simple love for cooking nurtured by my family, especially my mother, who ignited my passion for the culinary arts. As a young boy, I took over the kitchen, experimenting with different dishes, with a passion to create something delicious for my loved ones. Despite coming from a Navy family, I boldly pursued Hotel Management after high school, following my culinary dreams. After post-graduation, I honed my skills through management training at Taj Hotels and Resorts, solidifying my commitment to the craft. Returning to Hyderabad from the USA, I was warmly embraced by the city’s food community. At Tiger Lily Bistro and Cafe, my culinary journey flourished, thanks to the unwavering support of guests and fellow food enthusiasts. Today, as Corporate Chef for Bassik Hospitality, I proudly oversee the culinary operations of three unique restaurants, each celebrating Hyderabad’s rich food heritage. Adapting to the city’s palate has been a rewarding challenge, and I’m thrilled to witness the evolution of Hyderabad’s food scene. Balancing my roles as chef, consultant, and food blogger requires dedication, but my love for food and commitment to innovation drive me forward. To aspiring chefs and food bloggers, I offer this advice: success takes time and effort. Stay patient, passionate, and committed to learning and innovation in your pursuit of culinary excellence.”

• Chef Sanjeev Kumar