Chef Manjunath Mural is renowned as the first Indian Executive Chef to earn a Michelin star for an Indian restaurant in Singapore. Passionate about Indian cuisine, he masterfully blends regional authenticity with contemporary innovation, redefining and elevating Indian flavors on the global stage. Best known for leading Song of India in Singapore to Michelin acclaim, Chef Mural now brings his artistry and vision to Aaleeshan, offering an unforgettable dining experience that reimagines India’s royal culinary heritage with a modern flair.
How was it serving the President of Singapore your White Chocolate Semolina Crack Wheat Kheer?
As a young and passionate chef, I competed in the Perfect Meal competition organized by Channel News Asia. When I found out that I would be serving the President of Singapore, Mr. Nathan, I was incredibly nervous. However, when he complimented my dish, it became one of the most memorable and inspiring moments of my life. That experience motivated me throughout my career.
Where do you feel progressive Indian cuisine is heading?
Indian cuisine is evolving rapidly in the right direction. Young chefs running stand-alone restaurants in India and abroad are pushing the boundaries of Indian gastronomy. Restaurants like Farmlore, Avatara, Bombay Canteen, and Masque are doing extraordinary work in placing Indian cuisine on the global culinary map. I am immensely proud of their contributions.
You have always had a vision to present Indian cuisine at its pinnacle on an international level, how far have you achieved that?
My journey in Singapore has been long and rewarding. Today, I am known as a Michelin-star Indian chef who boldly innovates with flavours and presentation. Many locals now recognize that Indian cuisine extends beyond roti paratha and biryani. I make it a point to interact with as many guests as possible, sharing my food philosophy with them. I believe I have been successful in changing perceptions, but this is an ongoing process. Through pop-ups in over 15 countries, I have been able to share my modern Indian culinary philosophy with a global audience. While there is still a long way to go, I am confident that one day Indian cuisine will be respected on the same level as French or Japanese cuisine.
Additionally, the new generation of chefs in India and beyond are doing exceptional work in elevating Indian cuisine. When my team and I achieved a Michelin star, it significantly helped us showcase our food philosophy and connect with more people who appreciate our work. Our collective commitment and teamwork enabled us to maintain the Michelin star for four consecutive years. It was a humbling and proud achievement for all of us.
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