fbpx Manjunath Mural | Krug

Manjunath Mural

The Song of India, Singapore
icons/arrow Created with Sketch.
icons/arrow Created with Sketch.

WHEN DID YOU REALISE THAT YOU WANTED TO BE A CHEF?

It was during my training at Hotel Taj President in Mumbai, while working in the Thai Kitchen, I watched two older female chefs working hard to create beautifully crafted food. It made me realise that I wanted to be a Chef too. I understood that this profession is full of hard work, passion and respect. I have never looked back.

WHEN DID YOU REALISE THAT YOU WANTED TO BE A CHEF?

It was during my training at Hotel Taj President in Mumbai, while working in the Thai Kitchen, I watched two older female chefs working hard to create beautifully crafted food. It made me realise that I wanted to be a Chef too. I understood that this profession is full of hard work, passion and respect. I have never looked back.

Makes the dish made for each other
How has the way that you cook changed as your career has progressed?
It was changed so much. When I was in India, food used to be more traditional with not much innovation at that time. The journey to Singapore made me a better Chef, making my Indian food more presentable, contemporary and tastier using modern cooking techniques.
Where and how do you find inspiration for your work?
My inspiration comes from the guests who enjoy our cuisine and make me want to create new recipes. Singapore is a food paradise and going around to different places and seeing other Chefs with unique styles also gives me inspiration.
Did you grow up eating mushrooms?
Yes, growing up, local mushrooms were sold at the market in very small quantities. The first mushroom I tasted was at a young age was the Sorba mushroom, which is used in Indian-style mushroom soup. The first mushroom dish I had was Mushroom Hara Pyaz Masala, which is now part of the menu in my restaurant.
Do you see mushrooms as a humble ingredient?
Personally I consider the mushroom to be a versatile ingredient, from button mushroom to Gucchi Mushroom of the Himalayas. Using a fine mushroom can take your cuisine to the next level.
If you could pick only one mushroom for cooking and eating in the future, which would it be and why?
I always loved the portobello mushroom and creating dishes with it. It is such a beautiful mushroom – I can make a tandoori, a curry or even a bread.
What’s the secret to getting the most flavour out of the mushroom?
Personally, I like to marinate mushrooms with spices. The mushroom has a natural flavour that we need to balance with the addition of spices like coriander, turmeric, garam masala, mustard oil or with cheese.
When you’re cooking mushrooms at home for yourself or friends, how do you like to prepare them?
At home, I would simply make a nice mushroom cashew rice pulao served with a mushroom potato curry.
What is the dish you have paired with Krug Grande Cuvée?
One Portobello, Chargrilled Tandoori Spiced Portobello, Filled with Roquefort, Cardamom, Cheese.
Main ingredient: Portobello Mushroom
Could you please explain the inspiration behind the dish?
I have been in Singapore for more than 10 years. We all love cheese and the variety of dishes flavoured with it, which is why I was inspired to create a modern version of Tandoori mushroom with Portobello and Roquefort.

A talk with Manjunath Mural

ALL KRUG Chefs

icons/arrow Created with Sketch.
icons/arrow Created with Sketch.
Krug Grande Cuvée — Grand Soleil
00:13