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THE AMERICAN CLUB
JUL / AUG 2016
We are proud to welcome yet another addition to our F&B
team – Chef Shetty Venkatesh Rama, The Club’s newest
Sou Chef specializing in various styles of Indian cuisine.
Originally from Bangalore India, Shetty has over 16 years’
experience in the culinary field. Like many chefs, Shetty
embarked on his epicurean journey the old-fashioned way,
working various functions in a hotel while studying for his
diploma. A stint in the F&B department left an impression
on him and eventually opened up a new pathway in his
professional career.
Before arriving in Singapore, he made his mark at the Le
Meridian Hotel in Dubai as well as on the high seas, with
Norwegian Cruise lines. He was most recently engaged
with the five-star ITC Sheraton Hotel in New Delhi.
Shetty is immensely passionate about Indian cuisine and
eagerly imparts his knowledge to the rest of the team. As
The Club’s Principal Indian Cuisine Chef, Shetty’s creations,
featuring authentic Indian cuisines, will be served
throughout The Club for all Members’ enjoyment.
Keep a lookout for Shetty’s newest dishes when you next
visit The Club!
What is the toughest part of being a chef and what do you
love most about it?
The toughest part about being a chef is always having
to be creative – incidentally, also an aspect I love most
about my job. One also has to constantly remember to
be positive.
What do you think is your biggest accomplishment as a chef?
Definitely whenever my guests appreciate and are satisfied
with my food.
What do you hope to achieve at The Club?
I’ve learnt a lot from my former Chef mentors while working
at the LeMeridian in Dubai. I hope to transfer that knowledge
and skills into quality Indian fare at The American Club.
What is characteristic about Indian food and what are
some secrets about Indian cuisine?
Indian food differs vastly from other cuisines not just in taste
and cooking methods, but also in terms of state and culture.
Every single spice is used generously in Indian foods. Some
secrets include adding Garam Masala powder to dishes at
the end of cooking, using the spice Asafoetida to temper
Dal Tadka, and using dumpukht (a slow-cooking technique)
to enable individual flavors to properly intermingle.
What exciting dishes can Members look forward to?
Stay tuned for a myriad of delicious Northern and
Southern Indian cuisine, including Mangalorean and Goan
inspirations. Some menu items you can expect to see are
Gosht Nihari, Chicken Chettinad, Paneer Makhana Korma,
Shahi Mutton, Dahi Murg, Kori Gassi, Nilgiri Chicken Korma
and Murgh Nizami.
Can you share with us some useful kitchen tips?
When boiling green vegetables, add a pinch of sugar
and salt to help the veggies retain their green color. Add
a tablespoon of lemon juice into the water when cooking
rice to get fluffy and whiter grains.