Svasa Life catches up with chef-entrepreneur Tarun Sibal, who boasts a string of award-winning restaurants to his name—from Titlie in Goa to Street Storyss and Swwing in Bangalore, and Khi Khi in Delhi. His unique cooking philosophy defines each of his establishments, which he describes as “gourmet casual, aimed at making the familiar more exciting and the non-familiar more approachable.”
Sibal knew he wanted to become a chef since he was in tenth grade. He is one of those who works by instinct, seriously fusing diverse flavours, ingredients, and cooking techniques in imaginative ways. “I cook and I document my work. I do not follow a recipe,” he explains, adding, “To give an example, some of my signatures range from Sondal Hummus with compressed watermelon at Swwing, the Squid Masala Fry at Khi Khi, butter garlic poached prawns with a sambhar purée at Titlie, rajma chawal khichdi at Street Storyss, and the 48-hour Chonak at Barfly.”
When it comes to essential kitchen tools, Tarun Sibal can’t do without a sharp knife, an iron skillet, and a sous vide machine. Reflecting on his culinary journey, he admits there have been times when he pretended to enjoy someone’s cooking, particularly during sit-down dinners prepared by expat chefs. “By the fourth or fifth course, I would often text my wife that I’d eat dinner once I got home,” he confesses with a chuckle.
Sibal recalls the worst meal he ever made, which occurred during his first campus interview trade test at the Taj. “It was a wake-up call,” he says, “that jolted me and made me gear up for the next one.” This experience was pivotal in shaping his culinary career.
Holi inspired menu by Chef
Describing himself as old school in the sweet and salty debate, Sibal prefers to keep them separate. “I enjoy olive oil and sea salt on chocolate and mixing popcorn with chicken curry, but never fries in a shake,” he explains. He likens himself to an onion, “I have so many layers to me,” highlighting his depth.
The last thing he ordered on a food delivery app was Chicken Boti Masala.
As a child, he disliked eggplant, but now he champions the vegetable in various dishes. If he could only pick one type of junk food for the rest of his life, it would be anything fried. “All good things in life are fried,” he believes. His favourite holiday-related meals span the globe, from crepes in Paris to curry in Thailand, yakitori in Tokyo, and fish and chips in London.
When it comes to his eggs, Tarun Sibal enjoys them with masala and a Poi, a nod to his deep-rooted love for Indian cuisine. Despite his adventurous palate, which has led him to experiment with flavours from around the world, his heart remains firmly anchored in the culinary traditions of India. “There’s something comforting and nostalgic about Indian food,” he explains. He would banish bitter gourd from the planet if given the power, a testament to his preference for flavours that delight rather than challenge the palate.
Sibal’s culinary travels have taken him far and wide in search of authentic experiences. He reminisces about savouring kebabs in Lucknow, rich and succulent, each bite a testament to the city’s culinary heritage. In Hyderabad, he enjoyed haleem, a dish that embodies the essence of slow-cooked perfection. The bustling streets of Chandni Chowk offered paranthas that were a symphony of flavours and textures, while Japan introduced him to the delicate artistry of sushi. In Germany, he relished currywurst, a delightful fusion of spices and local flavours.
These experiences have broadened his culinary horizons and reinforced his appreciation for the depth and diversity of Indian cuisine. “Every place has its soul food, and for me, nothing compares to the richness and variety found in India,” he says. Through his travels, Sibal continues to celebrate and draw inspiration from the world’s kitchens, always returning to the familiar warmth of his culinary roots.
An ingredient he always adds to every meal, regardless of the recipe, is a little sugar. “A little sugar goes a long way; it brings everything to life,” he asserts. However, he avoids using turnips, bitter gourd, and fish with bones, preferring his meat clean.
As a chef-entrepreneur, Sibal is not short on creativity or concepts. Yet, if allowed to choose between being a chef and an entrepreneur, he would prefer to be the quintessential host. “It brings all the elements of a fine dining experience together when you are the host—the drinks, the food, and the stories around them,” he says. Sibal’s passion for food and hosting shines through in every aspect of his culinary endeavours, making him a true maestro in the kitchen and beyond.
Sibal finds pâtisserie challenging due to the precise measurements and scales required. Despite his dislike for foie gras, breakfast buffet parathas at hotels, and air-fried pooris, he has a peculiar love for eating everything with hummus on the side, from aloo parathas to grilled chicken. As a chef-entrepreneur, Sibal is not short on creativity or concepts. However, if he had to choose between being a chef or an entrepreneur, he would prefer to be the quintessential host. “It brings all the elements of a fine dining experience together when you are the host—the drinks, the food, and the stories around them!”
Words by Jackie Pinto.
Featured image Tarun Sibal.
