Weather and food go hand in hand. As Hyderabadis enjoy the monsoon season, Chef Ye Chung Yuan aka Robert who hails from Tangra in Kolkata was dishing out food that complement the weather. Think juicy baos, Talumein soup, chilli chicken, mushroom hot pot, street-style hakka noodles, lamb chops and more. All this over the last weekend at Okra in Marriott Hyderabad at the Flavours of Tangra food showcase.
Born in Tangra, 31-year-old Robert grew up relishing Tangra flavours. He took to cooking when just 19 years but his formal culinary training began when the family migrated to Siliguri . There, he started assisting in his father’s restaurant and observing all the specialities made. Robert says “I started learning specialities while working full-time with my father I wasn’t just his helper, he let me cook as he instructed. Unfortunately, after a year, my father passed away and when I wanted to take over the restaurant, my mother asked me if I was confident enough in my skills to run the family-owned restaurant and pay her a rent of ₹50,000.”
