CHENNAI: The Mad Chef, as he is called, has been passionate about food all his life. He had a successful career in the hospitality industry and then started his own venture ‘Eatitude’, especially for entrepreneurs willing to get into food and beverage sector. Chef Koushik’s project spans India and his current project Maplai has already won a few laurels and is hungry for more.
What makes you a Chennaiite?
I was called ‘The Mad Chef’ because of my Madras connect and fusion cuisine.
Which place would you take a non-Chennaiite to?
I would definitely take him to Maplai, where I can show him where my heart is and what I create.
What are the words you’d teach him/her?
I would teach them, Saapaad iruka? and Anna auto-varuma?
Is there a personality from Chennai that you wish you could meet once?
Rajnikanth, because I would love to serve him Maplai Biryani and Kairkattigola by myself.
Three things that are synonymous to ‘Namma Chennai’?
Namma ooru auto, the very crunchy ‘kadalpoochi’ normally available at Besant Nagar beach and Tamil Nadu’s contribution to the breakfasts of the world — Idli.
Your favourite Tanglish words?
Killifying, Theepotti box
What movie do you think truly represents Chennai?
Chennai 28. The essence of the movie is about staying together during the best and worst of times and that is the spirit of Chennai
Is there a stereotype about Chennaiites you wish to change?
The misconception that we South Indian have all our food with curd.
Of all the varieties of biryanis served here, which do you prefer?
Maplai Mutton Biriyani, Akbar Mess, Periamet, Sukkubai, Adambakkam, Fatima Biriyani, Thiruvanmiyur.
Any part of the city you haven’t been to?
I have heard a lot about the delicacies served at Sowcarpet, but unfortunately I have never been there. I will visit soon!