Chef camaraderie

Whoever said that too many cooks spoil the broth, hasn't seen Bill Marchetti, Sanjay Malkani and Massimiliano Orlati in action.

These three travel-wise and jovial chefs, with around 102 years of collectve experience, spent over three-four months engineering a fun menu with simple and stupid recipes without any crazy garnishes.

The force behind the new kitchen and lounge at Sobo Central Purple Rain's menu, the three chefs get talking about working as a team and bringing their individual experiences to the table:

Sweet and spicy
Like the three musketeers, these food expertsu00a0 have their moments. Like an intense love story, there has been a little bit of tussle or life would be boring. They bitch with each other without holding any grudges.
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They call themselves a triveni sangam new flavours, new spices and newer ideas all combined together.



Masala magic
Everything comes with a twist. So the cuisine is neither French or Italian, nor Indian, but it is also definitely not fusion.

When three culinary heavyweights get together, the result is a menu that's unique, delicious and one-of-its-kind.

A blending of ideas and tastes, our menu is tuned in to customers' preferences. Every dish has their fingerprint over it and you'll find that there's one main flavour that's predominant.

Love bites

Chef Sanjay: Chicken Joneel chicken breast filled with rose scented yoghurt cheese, wrapped in spinach leaf and served on a bed of mango-saffron sauce is my speciality.

Chef Bill: Andhra steamed buns, which are basically steamed pav stuffed with spicy Deccan lamb masala.

Chef Max: Mini Kheema Brioche, which is mint and fenugreek flavoured mutton mince filled in the French
Brioche

Collector's find

Chef Bill: Every chef has a weakness for some ingredient or the other. I love collecting mushrooms, especially in the forests .

Chef Max: Very spicy chillies, the kind found in Jamaica, is my favourite

Chef Sanjay:u00a0 I like dramatic flavours and so mint, basil and sorrel are my favourites.