Dear Patrons
I think the job I do is the greatest job in the world because chefs fulfill one of the major necessities of life – good food.
Each item I cook is given the attention it specifically needs. Seafood, meats, and different vegetables all react differently to the cooking process and each must be treated accordingly. There are no short cuts or generic practices. Each dish we make in the kitchens is unique and has been treated with a great deal of respect!
A few of the dishes were conceived on an Island near Allepey (Kerela), where under the tutelage of a great cook of Kerela cuisine, I honed my skills in specialties of the South. I have also created some dishes based on my trips to Singapore and Shanghai, where I worked with and shadowed some of the most eminent chefs in Asia. The rest of the dishes were achieved through a series of trial runs at our Blue Frog kitchen to finally come up with a menu that is fresh, contemporary and has universality with customers of varying palates.
It was quite a challenge to compile a menu for music lovers, a discerning clientele who can figure out a missed chord in a heartbeat, but a challenge that I welcomed. Blue Frog caters to quite a mixed bag of customers – all of them having strong preferences; and a large part of my cooking style has come about by paying close attention to their feedback, retaining what has clearly worked and refining other dishes based on the opinions of our clients.
Bon Apetit!
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