Terrocotta Vivanta By Taj

This place is inside the hotel out in Whitefield. It’s a bit different from the smaller shops on the street but we still have a lot of the same daily routines. The kitchen is large and there are always several people moving around at once. We spend a lot of time prepping the ingredients before the first customer even walks in. The ovens are heavy and hold a lot of heat. Because we are in Whitefield, we get a lot of people who work in the IT parks nearby. They usually come in groups for lunch or after their shifts are over. We have to keep things organized so the food comes out at the right time. The staff wears uniforms that we have to keep clean, which is a job in itself. We use a lot of clay pots for some of our cooking, and they need special care so they don't crack. Sometimes a dish doesn't come out exactly right and we have to start over. It’s part of the job. The lighting is kept a bit low to make it feel more relaxed than the busy streets outside. You can hear the muffled sound of the city traffic if you listen closely, but mostly it's just the sound of plates and conversation. We focus on the work and making sure the kitchen runs smoothly every single day. It’s a steady pace from morning until we close late at night. The delivery trucks arrive early and we check everything.