OT: What inspired you to become a chef?
Arun Sundararaj: I was born into a family of doctors, so becoming a chef was not a conventional choice. I was lucky to have the opportunity to travel extensively from a very young age, and the exposure to different cuisines I got as a child intrigued me and that was the beginning of my journey. I joined the Taj Mahal Palace, Mumbai as a Trainee Chef almost 23 years ago and I–ve never looked back.

OT: Do you have a favourite cuisine?
Arun Sundararaj: I have always enjoyed European food. I also enjoy Indian regional cuisines as they are so diverse with such rich histories.

OT: What aspect of your calling do you enjoy the most?
Arun Sundararaj: I usually don–t limit my style of cooking to any particular cuisine. The one thing I really enjoy is using fresh ingredients to bring out the flavours of whatever dish I–m cooking. It could be a simple frittata made on a Sunday for the boys at home or a complex wine-paired dinner. The joy is in the smiles that you get when you see your creation create magic on the palate of the guest.

OT: What are your plans for Machan?
Arun Sundararaj: Chef Amit Chowdhury has left a strong legacy in our hands and our effort will be to continue that legacy and offer our patrons new and enriching experiences. Our endeavour is to evolve and innovate without losing the charm and essence of the iconic restaurant. We have recently introduced several exciting offerings like the Buffet Style Afternoon Tea that has an elaborate menu of flavourful teas and accompaniments that patrons can enjoy. Our Saturday Brunch series, where we promote regional cuisine, has been well received and we have successfully given Delhi a taste of Hyderabadi, Parsi and Goan cuisines so far. We are setting up a –7 deadly sins– themed dessert haven on Saturdays which has a vast spread of desserts in various exotic flavours along with a a live waffle and tiramisu counter.

OT: Is there one dish at Machan that you would recommend?
Arun Sundararaj: I have several favourites at Machan, especially signature dishes like kathi kebabs, bulls eye, keema pao, fish & chips, prawns and eggs benedict. The Saturday Brunch Celebration is also very dear to me.