A culinary journey of preserving tradition, serving innovation

Raised in an orthodox family that expected him to become a doctor, Chef Chalapathi Rao found himself at the crossroads after a visit to a hotel in Chennai. In a world where career choices often lean towards regular and typical paths, Chef Chalapathi’s journey into the culinary arts is a story of happy incidents and passion. Amid hustled kitchens and aromatic spices, his interest in the culinary world began. Although he initially pursued a career in medicine, a chance opportunity led him to enrol in a hotel management institution. So, what started as an unwilled choice soon blossomed into lifelong passion. Reflecting on his early days, Chef Chalapathi shares, “Doctors wear white coats, so do we. They save lives, we feed people. In a way, I’ve fulfilled that desire to serve others through my journey.”

As a fresh graduate from Institute of Hotel Management, Chef Chalapathi was picked by ITC-Welcome Group as a management trainee. His deep connection with South Indian cuisine was forged during his time at ITC Hotels where he honed his skills at the Dakshin restaurant. His experience there, coupled with his southern roots, allowed him to sink in the rich traditions, cultures and flavours of South Indian cuisine. “Food, culture and tradition go hand-in-hand,” he explains, adding, “For every festival, there’s a specific dish and understanding these nuances helped me develop my culinary identity. Eventually, I became the custodian of Dakshin, the signature restaurants for ITC Hotels.”

After two decades at ITC, Chef Chalapathi started on a new chapter by opening his own restaurant, Simply South, in Hyderabad in 2014. “Simply South is more than just a restaurant; it’s a culinary journey that pays homage to the rich heritage of South India,” shares he. Drawing inspiration from the five southern states of Telangana, Andhra Pradesh, Tamil Nadu, Karnataka, and Kerala, Simply South celebrates the unique flavours and diverse traditions of this vibrant region. From the fiery Chettinad dishes of Tamil Nadu to the soothing, coconut-infused delicacies of Kerala, each dish narrates a story of authenticity and tradition. This venture was more than just a business; it was a mission to preserve the heritage of South Indian cuisine. “I believe the traditional recipes we grew up with are slowly disappearing. “Through Simply South, I aim to revive and preserve those flavours for future generations. I've decided I will stick to the roots as my food is honest. I am trying to preserve the recipes, which are literally getting lost,” he says. At Simply South, dining is not just about savouring a meal; it’s about embarking on a cultural exploration of South India’s culinary legacy.

Chef Chalapathi emphasises on the importance of understanding the ‘science behind cooking’ while honouring the artistry passed down generations. “Our ancestors knew how to cook intuitively, without measuring ingredients and when to add what. One needs to understand the science of each ingredient. Today, we can combine that art with the science of cooking, ensuring that every dish is crafted to perfection,” adds the chef.

This commitment to tradition was on full display at the South Indian Food Festival at JW Marriott, Aerocity New Delhi, where Chef Chalapathi curated a menu that celebrates the diversity of southern flavours. The 10-day festival offered a rotating menu of both vegetarian and non-vegetarian dishes, with each day’s offerings reflecting the unique ingredients and techniques of South Indian cuisine.

“Curating a menu for such a festival needs delicate balance. I ensure every guest, whether vegetarian or non-vegetarian, has a wide range of options to choose from. As authenticity is the key, we’ve sourced specific ingredients, like Kerala’s special fish or Mangalorean chilli, to ensure the dishes stay true to their origins,” he avers. Vegetarian cuisine, often overlooked, holds a special place in the chef’s heart. He acknowledges the challenge of cooking with vegetables, which lacks the inherent flavours of meat, but sees it as an opportunity for creativity. “Vegetarian cooking is more difficult because you’re working with ingredients that are mostly water. But that’s where the challenge lies –extracting and enhancing those subtle flavours,” explains the chef.

As the festival draws to a close, Chef Chalapathi offers sage advice to aspiring chefs: “Innovation is important, but never at the cost of losing a tradition. Our cuisine is incredibly diverse, and it’s our responsibility to showcase it to the world. We have to work together to market our cuisine. If we don’t market a cuisine, we will lose. Be proud of what you cook, and always strive to preserve the rich heritage of our food.”

Chef Chalapathi’s culinary journey is evidence to the power of passion and determination. From a hotel management student to the custodian of South Indian cuisine, his story inspires both seasoned chefs and budding culinarians to embrace their roots while pushing the boundaries of innovation.

Kumud K

BW Reporters