Lokvani Talks To Tarun Banglore

Chef Tarunâ€™s culinary journey started at a very young age. His keen interest in the world of food soon turned into a steadfast passion. Tarun is a graduate of the Culinary Institute of America. His career led him to work in the esteemed kitchens of Toro and Blue Ginger. His focus shifted towards restaurant management and entrepreneurship, where he later went on to be MaÃ®tre d' at Mistral, one of the most prestigious French fine dining restaurants in Boston.

Though originally of Indian origin, Tarun often felt himself distanced from Indian cuisine while growing up in America. His recent affinity for the food and culture is something he is truly eager to share with the world.His most recent venture, â€œAatmaâ€, is an Indian-inspired pop-up tasting experience.

Tarun has partnered with Chef Keith Sarasin (a farm to table chef in the NH area) to explore the regionality and diversity of Indian cuisine. Their latest pop-up was a 9 course tasting menu in NH, which was a sold out event. They plan to host many more events in the coming months. Stay tuned!

Tarun is also an accomplished South Indian percussionist. His love for Mridangam has allowed him to perform extensively in the U.S. and abroad. He hopes to translate his love for food, music, and hospitality into a unique epicurean experience.A brilliant chef and musician, Tarun talked to Lokvani about building a career in the food industry.