Chef Manjunath Mural Is Making A Case For Indian Cuisine Across The Globe

Passionate about Indian cuisine, Manjunath Mural is known for his mastery in ensuring Indian flavours shine on the global stage.

Blending regional authenticity with contemporary innovation, he is best known for leading Song of India in Singapore to Michelin acclaim four years in a row (2016-2019). He is also known for serving White Chocolate Semolina Crack Wheat Kheer to the President of Singapore. At Aaleeshan, the signature Indian restaurant at JW Marriott Bengaluru Prestige Golfshire Resort & Spa, he is bringing an experience that reimagines India’s royal culinary heritage with a contemporary twist.

You May Also Like: Chef Avinash Martins Wants To Surprise His Diners

He speaks exclusively to Esquire India about his eventful journey.

Coming from a family of doctors, why did you choose to be a chef?

There was always an expectation that I would pursue a career in the medical field. However, academics were never my strength. One of my uncles suggested that I explore hotel management as a career, and I secured admission to IHMCT&AN, Bangalore SJP Campus. Initially, my goal was to become a room service manager, but my perspective changed during my industrial training at Taj President, Mumbai. While working in the Thai kitchen, I encountered two lady chefs, whom we affectionately called ‘mama’. During this period, I tragically lost my mother to cancer. Her passing made me even more determined to pursue my culinary dreams.

Take us through your culinary style, ‘Asian-Indian gastronomy’.

After joining The Song of India as a sous chef, I constantly thought about ways to modernise Indian cuisine, making it as visually appealing and refined as French or Japanese cuisine while retaining its authentic flavours. Since Singapore is an Asian country with many similarities to Indian cuisine in terms of spices, culture, and traditions, I began integrating Asian ingredients into Indian dishes. I wanted to ensure that Indian cuisine was recognised for more than just kebabs, biryanis, and naan. For example, one of my most popular dishes is Lemon Chilli Lobster with Kerala Kaffir Lime Sauce, which beautifully combines Indian and Asian flavours. Another signature dish is Laksa Salmon, where salmon is marinated with grainy mustard and served with a laksa masala sauce. Additionally, incorporating elements like caviar into Indian cuisine has been an interesting and innovative approach.

You May Also Like: Chef Suresh DC Is His Own Toughest Critic

You're the first Indian executive chef to earn a Michelin star for an Indian restaurant in Singapore

When we first learnt that we were going to receive a Michelin star, my team and I were speechless. The moment we realised we were the first Indian restaurant in Southeast Asia to achieve this honour, it felt like a dream come true. I have never compromised on quality and consistency. This mindset helped me instil the same values in my team. I encouraged them to simply focus on doing their job well every single day, with dedication and passion.

Tell us about the JW Marriott Bengaluru Prestige Golfshire Resort & Spa – ‘Song of Aaleeshan: A Royal Homecoming’ event

‘Song of Aaleeshan’ is a culinary experience that blends traditional Indian flavours with Asian influences while utilising modern cooking techniques. The dishes are plated in a French style, maintaining the authenticity of Indian flavours while enhancing their presentation and appeal.

You May Also Like: Turkish Cuisine Is For Vegetarians Too, Says Chef Gokhan Eser Kesen

After 14 years with The Song of India, you opened Adda, a casual outfit. What next?

Unfortunately, due to the COVID-19 pandemic, we had to close The Song of India. However, I saw an opportunity in the changing dining preferences of guests. Opening Adda was a well-thought-out decision, and it worked successfully. I created a more relaxed menu, and dishes like Murals Butter Chicken Pot Pie became extremely popular. Additionally, I launched another restaurant chain, CaliChilli, in Los Angeles, USA, where I serve as the creator and brand chef. We recently opened the second branch of CaliChilli in Los Angeles, and my focus is on expanding it further. There are also a few other exciting projects in the pipeline. Additionally, I am open to launching a new venture in Bangalore. Being a Kannadiga, it would be an honour to bring a world-class culinary experience to my home city if the right opportunity arises.