Kanagaraj Sundarraj from The Chennai Lounge talks lentils and cakes in our meet the chef column

What first inspired you to become a chef?

"I’ve always loved to cook and make people happy. That combined with my love for genuine Indian food and the fact that it was, and still is, so badly represented and misunderstood, perhaps because the Indian food in the UK has become so commercialised and almost made into fast food by the popularity of Indian restaurants. I’ve been lucky to travel the world on a cruise ship as one of the head chefs on Royal Caribbean and now I'm firmly anchored in the port of Southampton!"

What was the first meal you cooked for someone else?

"The family meal in India is very important. I started learning Indian food from my mother and her sisters. That got me understanding the basics of how to cook Indian food and the flavours. I then continued to learn from many others . As a chef we continue learning every day!"

What is your proudest career moment to date?

"When The Chennai Lounge won Best New Indian Restaurant in the UK, it was a big achievement. Before we would get busy on Fridays and Saturdays but now it’s almost every night. Special mention to my Assistant Head Chef Jinaka, who joined from Sofitel Dubai The Palm and has helped us to elevate the food at the restaurant even further."

What is your culinary guilty pleasure?

"As with most chefs, I do enjoy desserts. My family enjoy the cakes from Cake Box on East Street."

Which key ingredient is always in your fridge?

Lentils are a key part of South Indian cooking, Dal is probably the most essential staple dish in Indian cuisine, and it's one of the most magical and economical. A handful of lentils, spices and little bit of know-how makes a delicious dish, that's nutritious and makes your taste buds dance!"

(Image: The Chennai Lounge)

Which chef do you most admire?

"Atul Kochhar has done great things for Indian cooking in the UK and London."

What’s your career ambition?

"Hopefully we'll open more Chennai Lounge restaurants. People from Portsmouth and Winchester visit the restaurant a lot, so it would make sense.