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XERXES BODHANWALA

Executive Chef

Xerxes Bodhanwala is a Chef and a theme, like Red Fork’s take on Italian in his little black book always believing
Partner at Red Fork, a contemporary cuisine or the currently featured FIFA that “Form is temporary but Class is
bistro in Bangalore, India. His parents World Cup inspired menu. permanent”.
had already thrilled Bangalorean
sensibilities with their traditional Parsi Xerxes has a huge fan following for his
delights at their restaurant, Daddy’s Deli. unique dishes: 12-hour braised Pork Belly,
While chopping those onions, chillies and Spring Onion Pancake with Smoked
coriander for his parents’ Sunday “pora” as Salmon, Tuna Tataki with Ponzu Dressing
a teenager, Xerxes knew that he too was and many others.
cut for the kitchen. It took him to Sydney,
Australia for a Diploma in Culinary Arts & “For me, a little voice is always pushing
Managment and to work for five years in for personal satisfaction”, says Xerxes. He
some of the finest restaurants there. could, of course, do with pasta bought off
the shelves, for instance, but that voice,
Xerxes brings adventurous cuisine to the won’t let him. He chooses to make it from
city. “I was convinced that I should have a scratch. For him, it’s all about stepping
menu that reads different from everyone out of his comfort zone and being a little
else’s”, he says. adventurous.

So he launched ‘Red Fork’ with a Right now Xerxes is focusing on
blackboard menu that changes once every consolidating Red Fork whilst noting
3-4 weeks. The menu usually works on down his hopes and dreams for the future

December, 2014 SynergyZ 53