‘Cooking is culturally ingrained in my DNA and Psyche’, says Bangalore-based Chef Sagar Kataria.

Sagar Kataria is a chef and a young, budding entrepreneur who decided to leave the luxurious setting of a 5-star kitchen and pursue the hard-knock life of building his business from the ground up, to one day open a restaurant of his own.   BV: How did you know that being a chef was your calling? Sagar: It was a long time ago; I was very young when I started helping my Grandmother and mother in the kitchen, both master chefs. It’s almost as if Cooking is culturally ingrained in my DNA and psyche. My passion for the culinary arts was fueled by all the cooking shows I binge-watched as I was growing up. I experimented with different ingredients and kept trying new ways to invent an old dish. I was not proactive with pursuing it as I grew up. I got into the humdrum monotony of life and studied Business Management. During which, I went through a phase of emptiness, at the level of my soul, and decided it was time to listen to my heart. I went to culinary school, worked for a while in Shangri-La Hotel, and then decided to take my cooking to the masses, started a YouTube channel, and a short while after, my own business, Agni Sagar. Beetroot Tacos with Smoked Malai Tikka BV: Why ‘Agni Sagar’? Sagar: Fire and Water are the two most essential elements involved in the cooking process. I am a fire sign by birth and including the word Sagar made me one with my business. It is an inseparable part of who I am, my heart, and my soul.   BV: How do you check the quality of your ingredients? Sagar: I personally make the trip to the farmers market and pick the best ingredients that money can buy. I never buy in bulk and store, what I know should be bought fresh off the market. I am a stickler for great food, so I expect to give my customers nothing short of the wholesome goodness that comes from food cooked with quality ingredients. Apart from that, hygiene and integrity are two key factors for me. While I am in the zone, I wear safety gear all the time and take extra care to separate vegetarian and non-vegetarian cooking so that there isn’t any cross-contamination. https://www.instagram.com/p/CDjZATYlVR4/   BV: Is there a chef you admire the most? Who and Why? Sagar: There are many who inspire me. One, in particular, is Chef Ranveer Brar. He has such a palpable passion for food, more than any chef I know! He has a relationship with food that is difficult to fathom in words. He is a storyteller and always takes me on a journey with each ingredient, recipe, and dish. He is an innovator of the highest order! With the Role Model Ranveer Brar BV: How has your journey been so far? Sagar: I had two eateries which I had to shut down owing to the pandemic. I always believe that every misfortune is a blessing in disguise. I started taking home orders and created a delivery kitchen of my own. I love experimenting and creating new recipes and serve Indian, Asian, Italian, and Continental cuisine. I’ve always wanted to bring the quality of a 5-star and be able to reach the masses. I want to open my own restaurant one day. Dal Pakwaan Canapes with Chutney Caviar BV: How do the hungry gastronomes of Bangalore get a taste of Agni Sagar? Sagar: Agni Sagar is currently working through social media platforms like Instagram, Facebook, and WhatsApp. Word of mouth and social media traffic has done my company wonders. I deliver through online delivery apps and my orders get delivered wherever these partners service across the city. Chef_sagarkataria and Sagar Kataria my handle names on Instagram and Facebook. I update my menus on these platforms and always keep in touch with my followers. https://www.instagram.com/p/CD8q5BLlKnv/ For more such updates, follow us on Facebook and  Instagram. Download our magazine Spunky Indian for exclusive stories.