It was interesting to note that Patel and junior sous chef J.Prabhakaran, both young bachelors, entered the profession by choice and not through default.
"I liked cooking at home and wanted to become a chef. My father agreed with me but asked me to work for three months in a hotel kitchen so that I know what it actually means being a chef," recalled Patel.
On the other hand Prabhakaran hailing from the small temple town Kachipuram, wanted to go abroad and saw the kitchen route as the easiest one after his education.
"I did not have the money to join a private catering technology institute immediately after my plus two course. In order to enter the government catering institute here I had to improve upon my plus two marks by giving the exams all over again.
Finally I entered my dream college," Prabhakaran told IANS.
After passing out and working in a star hotel here Prabhakaran went to Malaysia to work in a restaurant.
"The pay there was not great, I came back rich with enough experience to run a restaurant independently," he added.
Digging into the items on the plate while digging out information about them, is always a `fulfilling' experience.
As if adding spice to the chat, the taster's portions of Raintree Royallu Vepudu (masala prawns) Nandu Puttu (crab meat tossed with coconut and spices) and Telangana Kodi Roast (deep fired chicken with masala) started arriving on the table.
The spicy prawns and chicken slipped down the throat leaving a hot trail on the tongue and mouth, craving for more.
