In the 14 years since he started his professional cooking career, Tamil Nadu native Rajagopalan Kumar has worked at well-known restaurants like Bar Boulud in New York, helmed the kitchen of good modern European restaurants like Casa Tartufo, and managed the kitchen at Google’s office in Singapore. It wasn’t a career trajectory he had planned, but when he shopped his resume during a job hunt, the opportunity came calling and he accepted the challenge of setting up the tech giant’s kitchen and café, and planning its operational strategy and menu. After two years there, he’s quite literally settled back home.
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1/141/14All in the name -
2/142/14Atas home cooking -
3/143/14Lovely setting -
4/144/14The missus -
5/145/14How it works -
6/146/14Sago and quinoa crisp (vegan) -
7/147/14Vichyssoise espuma (vegan; 8 DAYS Pick!) -
8/148/14Burnt eggplant tomato tartine (vegan) -
9/149/14Mushroom ravioli with fresh truffles (8 DAYS Pick!) -
10/1410/14Close shave -
11/1411/14Duck confit with glazed vegetables and pomme puree -
12/1412/14Belgian chocolate mousse with Alphonso mango puree -
13/1413/14Bottom line -
14/1414/14The details