By Martin D’Souza | Opening Doorz Editorial | December 17, 2024
This interview has spanned 19 months. The first time I met Chef Mothi Babu Krishnan was at Trident, Chennai.
After the early breakfast crowd had cleared, I wandered into the dining hall. A few minutes later, a genial figure in chef whites walked up to greet me. I pulled up a chair, inviting him to join me, and we began to chat.
The Magic of Pesarattu: A Culinary Revelation
He insisted I try a Pesarattu Dosa. Before I could agree or object, he had disappeared into the kitchen and returned with the dish. I had never heard of this dosa before, but when I took my first bite, I fell in love with its taste, texture, and the wholesome ingredients that went into it. Immediately, I felt a bond with Chef Mothi as he explained the dish in detail. Pesarattu became my go-to breakfast for the next two days.
We stayed in touch over the past year, and recently, Chef Mothi shared some big news. He had left Trident Chennai to branch out on his own. “I have a young family and decided to spend quality time at home while still devoting myself fully to my work,” he shared, his excitement palpable as he described his latest culinary ventures.
Thriving as a Culinary Consultant: From Chennai to the Netherlands
Since leaving Trident, Chef Mothi has thrived as a freelance consultant, helping to launch high-end restobars and culinary projects. “I’ve successfully set up several places, including one at Aerohub Airport, another in Coimbatore, and even an international project in the Netherlands. I also played a key role in launching a prominent restobar in Chennai, and there’s much more on the horizon,” he explains.
So here we were again, picking up where we left off 19 months ago—engaged in a long, lively conversation about what keeps his passion alive after years in the kitchen and what first drew him to this world of culinary creativity.
Excerpts:
Can you tell us a little about your background and how you got started in the culinary industry?
I grew up in a family with a culinary background. My father, Mr. Babu, ran a Chinese restaurant in my hometown during the 1990s. While studying in Std VIII, I frequently visited the restaurant and gradually took on small responsibilities. I started by assisting chefs with simple tasks like peeling garlic and cutting vegetables. Over time, I learned cooking techniques and developed a passion for the culinary arts. This early exposure laid the foundation for my career in the industry.
So this was the preparation for your future profession?
Absolutely. Spending time at my father’s restaurant sparked my interest. I was fascinated by the fast-paced kitchen environment and how ingredients transformed into delicious dishes. The turning point came when I prepared guest orders during a busy service. Seeing guests enjoy my food filled me with pride and deepened my love for cooking.
Were your parents supportive of your choice of profession?
Yes, my parents were very supportive. My father encouraged me by allowing me to take on responsibilities at the restaurant. He later supported my decision to pursue a hotel management degree, recognizing my growing interest in the culinary arts.
How easy or difficult were the early years?
The early years were challenging but rewarding. While my college friends enjoyed breaks, I worked part-time at renowned restaurants. During my training at top hotels like Oberoi and Taj, I worked 14-16-hour shifts, often starting as early as 3 am to experiment with new recipes. Missing family gatherings and festive celebrations was tough, but my passion and determination kept me going.
How would you describe your cooking style and the types of cuisine you specialize in?
My cooking style blends traditional techniques with contemporary presentation. I specialize in global cuisines, including Italian, Mediterranean, Modern European, and Indian fusion. I enjoy creating unique flavour profiles by using seasonal ingredients and classic methods with a modern twist.
What do you think sets your cooking apart from other chefs?
My attention to detail, commitment to authentic flavours, and ability to blend diverse culinary influences set me apart. I focus on creating memorable dining experiences by balancing taste, texture, and presentation. My passion for continuously learning and innovating keeps my cooking fresh and dynamic.
Can you walk us through your creative process when developing new dishes?
I draw inspiration from my travels, culinary experiences, and seasonal produce. I start with a key ingredient, explore complementary flavours, and consider the texture and visual appeal. Each dish goes through multiple trials until it achieves the perfect balance of taste and presentation, ensuring a delightful guest experience.
How do you source your ingredients, and what is your philosophy on using local and seasonal produce?
I believe in using the freshest ingredients, supporting local farmers, and incorporating seasonal produce. This not only enhances the flavour of dishes but also promotes sustainability. I balance locally sourced items with premium imported ingredients for authenticity in global cuisine.
How do you stay current with new food trends and techniques?
I keep up with global culinary trends by reading industry publications, attending food expos, and networking with fellow chefs. I also experiment with modern cooking techniques like molecular gastronomy while staying rooted in traditional culinary values.
What advice would you give to aspiring chefs just starting in the industry?
Cooking is a passion, not just a job. Stay dedicated, be willing to work hard, and never stop learning. Take every opportunity to learn from experienced chefs, embrace challenges, and maintain humility. Passion, perseverance, and creativity are key to a successful culinary career.
Lastly, what’s next for you and your culinary journey? Are there any exciting projects or plans in the works?
Having successfully consulted for several restaurants and restobars, I’m now working on launching a high-end café and a premium restobar. I want to create culinary experiences that can compete with Michelin-star standards, combining global inspirations with a uniquely Indian touch.
The Story of Pesarattu
- Pesarattu, a beloved South Indian delicacy, traces its roots to Andhra Pradesh, India. ‘Pesarattu’ comes from the Telugu words ‘Pesara’, meaning green gram (moong dal), and ‘Attu’, meaning dosa or pancake.
- Historically, Pesarattu was created as a nutritious and filling breakfast option in traditional Andhra households. Farmers and labourers favour it for its high protein content, providing sustained energy throughout the day. Over time, it evolved from a humble village recipe into a popular dish served across restaurants and homes in South India.
- Unlike the typical rice-based dosa, Pesarattu is made primarily from green gram, making it a healthier and more nutritious alternative. The batter, prepared by soaking and grinding green gram with ginger, green chilies, and cumin seeds, gives the Pesarattu its signature earthy and mildly spiced flavour.
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