Passion is The Key Ingredient

Sous chef Yadaiah Bandaru says, “You need to be passionate towards cooking to succeed as a professional chef.

Published: 22nd July 2015 12:54 AM  |   Last Updated: 22nd July 2015 12:54 AM   |  A+A-


His specialisation is South Indian and North Indian cuisine with an experience of over 20 years in India and abroad. Sous chef Yadaiah Bandaru, The Westin Hyderabad Mindspace, says, “My journey to where I am now has been worthwhile so far, and motivates me to push a little further.”

chef.jpgFirst stint

That is an unforgettable memory; I was 18 years old with no knowledge of kitchen and was directly allocated in the curry section.

Kitchen @home

My kitchen at home is like any other homely kitchen but as a chef I always insist on timely cleanliness and hygiene. Home style cooking has its own style and methods. However, sometimes we slightly go wrong on the proportion of the ingredients.

Like to go back to

My family and I always like food at Kangan, the restaurant at Westin and I make it a point to visit here time and again.

Favourite part of being a chef

I think the most important ingredient is passion, you need to be passionate towards cooking to succeed as a professional chef.

Most difficult preparation

I would say pootharekulu, you need to have patience and expertise to make this traditional dessert.

Guilty food pleasure

I love to have fried dishes like punugulu, mysore bajji, cut mirchis, wadas -- I have grown up seeing these dishes since my childhood, and it’s hard to give up.

Food trend

Healthy and nutritious dishes are the new mantra. It might need to modify our traditional recipes as people tend to go for light, low calorie, healthy and yet tasty food.


Underused ingredient

Ragi - “pearl millet” which has a greater nutritious value. It can be used for dosa, idlis, pulao with vegetables, breads, pudding etc.


Lamb with Gongura is part of Andhra cuisine. It’s tangy taste infused from the gongura leaves is finger licking good with rice or roti.

Gongura Mamsam


  •  Mutton cubes boneless  200 gms n  Roselle leaves (gongura or ambada leaves) 50 gms
  •  Salt  to taste
  •  Onion slice 100 gms
  •  Oil  120 ml
  •  Chopped tomato 75 gms
  •  Whole red chilies 2 nos
  •  Bay leaf  2 nos
  •  Black mustard seeds 1 tsp
  •  Clove 5 nos
  •  Curry leaves few sprig
  •  ginger/garlic paste 25 gms
  •  Red chili powder 2 tsp
  •  Turmeric powder 1 tsp
  •  Garam masala powder 1 ½ tsp
  •  Green chili 4 nos


  •   Take a thick bottomed vessel, put oil in it add whole red chilies, curry leaves, black mustard seeds, clove, bay leaf. Allow it to crackle.
  •   Add sliced onions and sauté till golden brown in colour.
  •   Add ginger-garlic paste and sauté it further
  •   Add tomatoes and cook till they get mashed.
  •   Add mutton, salt, red chili powder, turmeric powder, green chilies with 1 and 1/2 cups of water and allow cooking for 15 mins on low flame.
  •    Add the ambada leaves and put salt and 2 green chilies together, cook well till done.
  •   Check the seasoning and serve.
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