Revitalising and envisioning South Indian cuisine

F&B has emerged as a key driver in the hospitality sector, experiencing remarkable growth in the post-pandemic era. It is central to the industry’s success in its commitment to quality and innovation, with a focus on crafting unique dishes that combine originality with creativity. At the forefront of this culinary evolution is Chef G Somasundaram, Executive Chef at Renaissance Bengaluru Race Course Hotel who oversees menu innovation, ensures customer satisfaction and leads the culinary team while upholding the Renaissance brand standards.

Shedding light on his culinary journey, Chef Somasundaram says, “My time at Shikar, Maxwell Reserve Singapore, was pivotal in my career. Singapore’s cuisine blends Chinese, Hainanese, Malay and Indian flavours, offering a vibrant tapestry of tastes. Leading the preopening team with Chef Jolly taught me how to infuse global techniques into traditional Indian dishes. In the kitchen, my focus is on mentoring young chefs, nurturing their passion while teaching them the importance of perseverance.” He also emphasises on the need of technical skills aiming to build resilience in the team, ensuring service excellence and fostering a strong, supportive kitchen environment.
 

Envisioning and revitalising South Indian recipes

“My goal is to create dining experiences that leave a lasting impression, rooted in South Indian traditions,” states the chef regarding his vision. He adds, “I prioritise using local ingredients to revive India’s rich culinary heritage. Our menu balances global appeal with regional flavours, like Mangalorean Fish Curry and Prawn Ghee Roast, showcasing ingredients such as Marathi mogu. By presenting local specialties alongside global dishes, I aim to preserve traditional cuisine while delivering a memorable experience that connects diners with the essence of India’s culinary history and flavours.”

Innovation is the key
Innovation in cuisine is a complex skill to master for culinary experts around the globe, retaining the traditional taste of the dish along with innovating it in new ways can be intricate and decisive in crafting culinary experience. Elaborating on this complex skill, he states, “I focus on preserving the bold, authentic flavours of traditional dishes while modernising their presentation. For instance, with Meen Polichattu, a dish traditionally cooked in a banana leaf, I retain the original preparation but serve it on a lotus leaf for a fresh visual appeal. The key is not to alter the traditional taste, which is essential, but to enhance the dining experience through innovative plating. This approach ensures that while the dish looks modern, its flavours remain deeply rooted in tradition, creating a blend of the old and new.”

He adds, “One of my favourite innovations is reviving the Salem Chilli Garlic Chutney, a traditional South Indian condiment made with raw garlic, Salem chilli powder, salt, and gingelly oil. I’ve integrated this chutney with global dishes like congee, elevating it from a humble dish to a gourmet experience. The chutney adds a fiery, pungent flavour that complements dosas, rice, or even bread and omelettes. By blending traditional flavours with global culinary practices, I create unique dishes that resonate with both local and international diners, offering them a fresh perspective on South Indian cuisine.”

Global recognition and guest preferences
“Globally, dosas are synonymous with South Indian cuisine, but there is increasing appreciation for lesser-known dishes. At the 2024 APEC General Managers Conference in Bali, my Mutton Pepper Fry with Malabar Parotta surprised many diners and became a hit. Beyond dosas and idlis, South Indian cuisine has a rich variety of flavours and techniques that can captivate international audiences. I believe dishes like these, with their deep, bold flavours, have the potential to become as popular as the more well-known South Indian staples across global culinary landscapes,” notes Chef Somasundaram regarding guest preferences in South Indian cuisine.

Upcoming trends in culinary industry
Chef Somasundaram also emphasises on the upcoming trends in the culinary industry stating, “Upcoming trends in the culinary world focus on reviving lost traditions and recipes, bringing back forgotten flavours and techniques. Chefs are also using traditional ingredients in innovative ways, combining ancient practices with modern cooking methods.

He adds, “Another trend is the fusion of regional and global flavours, allowing chefs to create new, exciting dishes while preserving the authenticity of their culinary heritage. This blend of the past and present is shaping the future of the industry, offering diners a fresh yet nostalgic experience.”