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Simply South comes to Dubai

There is more to South Indian cuisine than just idlis, dosas and sambhar believes Chef Chalapati Rao, founder of the popular Simply South chain of restaurants in India. Fondly known in culinary circles as Chef Challu, he is considered to be one of the finest South Indian chefs India has. And he's surely out to prove a point, that dishes from Southern India are bursting with flavours that everyone should attempt . "Try it, you'll fall in love with Southern cuisine," says the chef.
Chef Challu, whose creations have received appreciation from Buckingham Palace and even Bill Clinton, says he is out to bust common myths about Indian cuisine. "Redefining the way South Indian food is presented and dispelling myths about Indian food in general has always been high on my agenda," he said.
The chef was in Dubai recently to launch a limited edition Simply South menu in collaboration with chefs at Zafran Indian Bistro, Dubai. The menu features dishes that represent the Southern states of Tamil Nadu, Andhra Pradesh, Telengana, Karnataka and Kerala, and will be available until May 15. We speak to Chef Challu to know more.

In one sentence, can you tell us what Simply South is all about?
Simply South is an amalgamation of the cuisines of different South Indian states, all under one umbrella.

How diverse are cuisines from the different states in India?
Indian cuisine is so diverse that you will find a change in flavour every 100km. This applies to the Northern as well as Southern states of the country. Though many ingredients are common, the way they are treated is different. To name a few ingredients - red chilly vs green chilly, coconut oil vs groundnut or sesame oil. Fresh coconut vs dry coconut. As we travel across South India rice is common, but the way it is made is different across the states.

These days, many restaurants claim to serve 'authentic' dishes. If someone came to Simply South, and ordered a dish, how would one ascertain its authenticity or which state it belongs to since you serve diverse cuisines?
If I am serving a South Indian diner from a certain state, replicating his cuisine and making sure it tastes the same - the way as it is prepared in his home - would be a challenge. If the dish doesn't taste like what he's used to, it is a straight rejection. At Simply South we serve cuisine from five South Indian states and that is our core strength. Every dish is cooked to perfection. We do not alter classic recipes.

So, what is the true test of an authentic dish?
Customers are very critical these days. So, a happy customer would be the true test.

There is already an oversupply of South Indian restaurants in Dubai. How will Zafran Indian Bistro's Simply South menu make a difference?
I've visited many restaurants in Dubai. Most of them specialise in cuisine from one state. Apart from that, I've also found tandoori and other global dishes featured in the menus. What we are offering at Zafran is popular classics from South Indian states. No frills just simple great tasting food.
Many people stay away from South Indian dishes because they believe they are very pungent and spicy. Is that true?
Not all South Indian dishes are spicy. It is a myth. Like the Malabar Paccha Kari Stew (mildy spiced vegetables in coconut milk gravy).

How would you introduce South Indian cuisine to someone who has never tried it?
If someone is willing to be adventurous, I would introduce him to some flavourful, spicy curry that's light on the stomach. Or, I would do a yoghurt-based dish or a coconut based stew.

You have planned menus for dignitaries, how different are the dishes prepared for them than the ones served to regular diners?
Very different. In terms of the menu, it depends on which part of the country they are visiting, where (country) they are  coming from, and also if they would like to experiment (with Indian dishes) while on a visit or not.
What inspired you to take up to South Indian cuisine?
I am South Indian, and being one, gives me a greater insight and understanding of the culture as well as the cuisine from that part. It almost goes hand in hand.

If, let's say, you were preparing a South Indian dish in Greenland, how would you substitute essential ingredients like coconut, onions, chillies and other Indian spices?
In today's day and age, I don't see a barrier for ingredients. Fresh ingredients are available around the world.

Name an Indian, and an international chef you look up to?
Chef Praveen Anand, who is highly regarded for his knowledge on South Indian cuisine, and on the international front, Anthony Bourdain for his knowledge and skill set.

What are must-taste dishes at Simply South?
This is like asking a mother which kid she likes the most.
Which is your all-time favourite South Indian dish?                                                        
As a chef you see so much of food that when you sit to eat, you tend to want something simple. I end up wanting something as basic as curd rice.
If you went out for a meal what would you order?                                   
Lentils for sure. Spaghetti as well.
We know chefs usually closely guard their 'secret spices'. Can you tell us one spice you can't do without?            
It has to be peppercorn.
One ingredient you can't do without?           
Salt.
How important is fresh ingredients to a dish?
The fresher the ingredients, the better the final product.
The snappiest South Indian dish you can whip up?                                                         
I can do a vegetable stew in 15 minutes.

Your  take on fusion cuisine?                                     
They are trends. They come and go. They have a shelf life.
Chef Challu's achievements
> Received a special mention in a letter of appreciation from Buckingham Palace.
>  Honoured with a letter of appreciation by former US President Bill Clinton during his visit to Hyderabad.
> He is an expert member of the research cell of Andhra Pradesh, which is promoted by the Ministry of Tourism to promote and create authenticity in documenting cuisines of the Southern state and to also create a strong connect between cuisine, history and culture in the region.
>  Awarded the Young Chef of the Year by the food and travel magazine, Taste and Travel.
michael@khaleejtimes.com