<div align="justify">I joined the culinary industry when I was 20 years old. I worked as an assistant at a restaurant in Mumbai and worked my way up from there. I don’t have any training of working in the kitchen, so it was during my time at various restaurants that I picked up the tricks and trade of the industry.<br /><br />I came to Bengaluru in 2003 and worked as a demi chef de partie before I joined the Goldfinch Bangalore. I joined as a senior chef de partie and now I am a Masterchef in coastal cuisine.<br /><br />I never thought I’d become a chef when I was growing up. My big brother was my inspiration though. He worked as a chef and told me various stories about the industry.<br /><br />Since I joined the kitchen straight away, I found it difficult to understand ingredients and how certain ones came together. Thankfully, with much practice, I began to understand the culinary world.<br /><br />Some of the dishes I started making were ‘chicken sukka’, ‘Mangalorean chicken curry’ and ‘Mangalorean fish curry’. I come from Hassan district, so seafood came naturally to me.<br /><br />One of my favourite dishes is ‘King fish masala fry’. It never fails to make me happy.<br /><br />Being a chef is not always easy. It involves many hours of work and requires constant innovation and invention of recipes. I’ve had my fair share of bad reviews too when I initially started preparing dishes in the kitchen. But I took them as positive feedback and decided to improve them. If you ask me what the best part of being a chef is, I would gladly say that I love cooking an Devaraj Shetty d watching my guests enjoy their food.<br /><br />That’s why the ‘Chicken Sukka’ recipe shared today is one of the dishes that makes me happy.<br /><br />It’s a common dish in Mangaluru and people there often have it with ‘roti’ or ‘chapati’. It’s a very simple dish and the ingredients are easily available in stores. If you want something spicy, tasty and different for your meal, this recipe is just perfect for you.<br /><br />Chef Devaraj Shetty<br />Masterchef, Sanadige, Goldfinch Bangalore<br /><br /></div>
<div align="justify">I joined the culinary industry when I was 20 years old. I worked as an assistant at a restaurant in Mumbai and worked my way up from there. I don’t have any training of working in the kitchen, so it was during my time at various restaurants that I picked up the tricks and trade of the industry.<br /><br />I came to Bengaluru in 2003 and worked as a demi chef de partie before I joined the Goldfinch Bangalore. I joined as a senior chef de partie and now I am a Masterchef in coastal cuisine.<br /><br />I never thought I’d become a chef when I was growing up. My big brother was my inspiration though. He worked as a chef and told me various stories about the industry.<br /><br />Since I joined the kitchen straight away, I found it difficult to understand ingredients and how certain ones came together. Thankfully, with much practice, I began to understand the culinary world.<br /><br />Some of the dishes I started making were ‘chicken sukka’, ‘Mangalorean chicken curry’ and ‘Mangalorean fish curry’. I come from Hassan district, so seafood came naturally to me.<br /><br />One of my favourite dishes is ‘King fish masala fry’. It never fails to make me happy.<br /><br />Being a chef is not always easy. It involves many hours of work and requires constant innovation and invention of recipes. I’ve had my fair share of bad reviews too when I initially started preparing dishes in the kitchen. But I took them as positive feedback and decided to improve them. If you ask me what the best part of being a chef is, I would gladly say that I love cooking an Devaraj Shetty d watching my guests enjoy their food.<br /><br />That’s why the ‘Chicken Sukka’ recipe shared today is one of the dishes that makes me happy.<br /><br />It’s a common dish in Mangaluru and people there often have it with ‘roti’ or ‘chapati’. It’s a very simple dish and the ingredients are easily available in stores. If you want something spicy, tasty and different for your meal, this recipe is just perfect for you.<br /><br />Chef Devaraj Shetty<br />Masterchef, Sanadige, Goldfinch Bangalore<br /><br /></div>