Nihal Sarin and Arjun Erigaisi loved his payasam | Master chef Suresh Pillai

I'm joined here by Chef Pillai. Hello, sir.

Hello, hello, hello, hello. How are you doing? Very good, very exciting.

You know, last 3 days with the Global Chess League, and you came here on 8th? Yes, 8th of September. You are— you've been here for 3 days?

Yes.

Uh, did you enjoy the league?

100%. And you know, the vibe, the fans, the play, and the— of course, your commentary.

Yes. So tell me first, for our viewers who are, uh, you know, who know you very recently in the chess world because of this amazing collab that you did with Anand and Gukesh, um, can you tell us a bit about your achievements as a chef?

Achievement as a chef? I just started 30 years ago as a small waiter in a small restaurant in केरला इन कविलों सो आई नेवर स्टडीड एनी कुलिनरी एकेडमी और नो फॉर्मल कॉलेज सो जस्ट स्टार्टेड एस अ वेटर देन आई जस्ट इवेंटुअली स्टार्टेड एस अ शेफ एस अ कुक एंड तू असिस्टेंट शेफ देन दैट टाइम आई वाज प्लेइंग चेस्ट अस वेल सो इन 1994 आई गेस 94 ऑनवर्स आई वाज वर्किंग देन आ In Leila Palace, then from there onwards I become a cook to chef category. Then 2004, I got a chance to work in London at Veeraswamy Restaurant. That is a Michelin star restaurant, one of the oldest Indian restaurants. Even Mahatma Gandhi, Winston Churchill, Charlie Chaplin dined at restaurant. Can you be? So I worked there six years. Then I got a British citizenship. Then I worked a few more. a great Indian Michelin star restaurant in London. Then I was, you know, so a lot of events happened in my life. Then I'm back in India just before COVID time, just before 2018, after the MasterChef. I was contestant of BBC MasterChef. Then there is a Chef Pillai become to a little bit popular that time. Then I come back for in India for to work one year. In Kerala, in a group of restaurants called Ravis Group of Hotels. Then after COVID time, so I thought I will open a restaurant in your own, my own, and started in Bangalore first.

What's the name of it?

Restaurant Chef Pillai. Really? Yes.

Wow.

Then in Kochi, I opened in Le Meridian. Then around 22 restaurants I opened during last 5 years. Wow. So that's a short in between chess. and the kitchen.

So amazing. I mean, you know, to be a top chef requires different skills, and to open 22 restaurants requires different skill set.

Yes.

So you are also very entrepreneurial.

Yes. So that last 5 years, I've, uh, you know, Bangalore, Goa, in Middle East. So all these places are different. I created 15 different brands. And restaurant Chef Pillai, United Coconut, Main by Chef Pillai, Sanjari, North Rasoi, even a North Indian restaurant as well. Yes.

And now do you get time to sort of do what you love, like which is I believe cooking?

Yes.

Or you have to manage these places? How is it?

Yes, wherever, whenever I got a chance, I know I love to cook and that's why 10 days back we saw somewhere in Chennai.

You cooked so well, it was maybe the best food I have eaten in like years. So it was so good.

So that's, that's how I do a lot of pop-ups, a lot of special events. And whenever I have multiple restaurants, I used to travel around the world for this. So cooking is my very, very passion to, you know, cook for people who I love and whoever comes And I'm enjoying the cooking. That's why I can do all these things.

Wow! And chess is something that feels very dear to you. The way you talk about it, the way the memories you have. I believe you also played in a tournament that had Humpty, Suryashaker Ganguly.

Yes.

All of them were playing.

Yes. Suryashaker Ganguly, Santipanchanta, Nilolpal Das, Shashikiran Abhijit Kunde. That's how that time they are the big players for you know. So when even Hari Krishna was there that time in. कैलिकेट इस अंडर 19 देन, देन आई प्लेईड फाइव टाइम स्टेट आल्सो वन टाइम डिस्ट्रिक्ट चैंपियन अंडर 18 डिस्ट्रिक्ट चैंपियन फ्रॉम माय डिस्ट्रिक्ट कोल्लम, सो आई एम द फर्स्ट पर्सन दैट टूर्नामेंट हैप्पेंड एंड आई एम द फर्स्ट पर्सन फ्रॉम अंडर 18 चैंपियन, आई गोट द सर्टिफ Actually, the FIDE rating and all, it's on 1998. So the All India Chess Federation's capital was Calicut that time. Mr. Umar Goya, P.T. Umar Goya. That's the reason I moved Kollam to Calicut to, uh, no, I have a very good job in my city. I left the job just because the chess is in Calicut.

Wow.

I just moved there. I worked the restaurant and part-time I'll go whenever I got a break. There is an indoor stadium, lot of टूर्नामेंट हैपन्ड दैट टाइम, सो आई जस्ट गो एंड प्लेइंग माय ब्रेक टाइम विथ देर आर सो लॉट ऑफ़ ग्रेट प्लेयर्स इन कैलिकट दैट टाइम, यू नो द रत्नाकरन अंडोल इस माय चाइल्डहुड फ्रेंड, वी ऑल प्लेइंग। वाओ। यस। एंड सो अट दैट पॉइंट गेटिंग अ रेटिंग वाज़ वेरी टफ। यस। बिकॉ got popular, people, you know, a lot of awareness, the practice, and the online games is, you know, it's improved all the players. Even for me, it's, you know, I am a little better in online rather than playing in the board, over the board. So it's getting— at that time, I, I applied for the FIDE rating in Calicut, and the moment is my career also shifting. So that time I thought, this is not the right, you know, either you have to choose chess or your career. Then I opted for my career because chess is not helping that time because it's a lot of support needed to get training, the coaching, the traveling, getting off from the work. So, it's all confused. Then I made a big decision, okay, let's focus on career. Then that's why I become a chef now.

And chess does feature in your life currently as well. Like, whenever you get time, you do play. On chess.com, you play a few moves, you play a few games every day.

Yes, every day, every day. Some days like 50, you know, when I'm traveling in the car and all, you know, I'll get— I don't listen music, I'll just open my phone and playing chess. Whenever I get time, free time, I used to play and it's helped me actually, you know. Playing chess is always like all— it's— I, I used to tell every interviews and all in back in Kerala I tell people to, you know, teach your children at least minimum chess to help, you know, planning. That is how you can in your life, you will get in your career, you can get so many other ways of help.

When you met Vishy Anand recently, yes, how was that experience?

Oh my God!

And also there was Gukesh. Gukesh, for him, he's a world champion, but he's very young. But Anand, you've kind of grown up. Yes, watching him, maybe admiring him very much.

You know, you can understand that in '90s, whoever played chess, whoever loved because of Vishy sir, the influence, how he, you know, every time only the chess we heard about Kasparov and Karpov. At that time, the Vishwanathan Anand's name is coming up. He's at Chennai, even South India. Then, you know, we are playing and he's taking his pictures here, winning trophies, and every— he's traveling. All the news, like, you know, in the sports page, we used to read for cricket, football, but there is always in Kerala, there is a special column for chess. So, so we used to read everything and following him, all the, uh, his wins. And once he were in Kerala, in Calicut, but unfortunately I couldn't go, I was in a different city. But we all, uh, we all, I think in that generation, is like more, it's a one man.

What did you enjoy cooking for him the most that day?

Oh my God, you know, I thought they will have a— the prawn dish I cooked. Unfortunately, he couldn't eat that. Instead of, I've given paneer dumplings. And the prawns I served for Mukesh, and it's like 3 persons, I cooked 2-3 portions minimum. So I thought, okay, they will only eat 2 pieces because this interview is happening, it's for a show. But he ate 2, 3, 4, then again one more portion. I was so happy. I was so happy and Gukesh was also. He's not a big foodie, whatever he gets he eats. He's not a complain guy, whether it's a curd rice or even you are giving a dal roti or even a whatever he will eat kind of a guy. And he ate, I said, no, you have to eat minimum 5 appams, but he tried 3. Yes.

Amazing. You know, to become a chef of your stature when you cook, requires a lot of concentration, if I'm not mistaken, because if you make one small error, the taste will go completely 180 degrees.

Yes.

So, do you think that somewhere that aspect chess has helped?

100%. You know, there is one small mistake, it's game gone, you know, it's a blunder. Similarly, we use— we play in the board, we have rook, bishop, knight, everything, and in the kitchen we've got different spices. You know, it's jeera. Just for a cumin seed, have a different flavor when it's roasted. You know, roasted cumin, बुना वाला जीरा का एक flavour अलग है और कच्चा वाला अलग है. If you boil it different, fried it different, so it's all mix of spices like coriander, chili, the black pepper, the green cardamom, the clove. Everything have different different flavors to magic. You know, if something is little bit more, the complete you know the flavor is gone. Everything even Our biryani have all these spices. Just imagine if you are a beautiful, nice lamb biryani. No, I want to say a paneer biryani because I don't want to make you. So you are biting a clove, you know, that clove, you know, the clove. Yeah, yes, and all these things, you know, that's how the magic of spice we are using in the kitchen. If one missing little extra, the spice levels and the sourness, the taste is going to be changed. Same like in the chess, you have to focusing on your open, how the opening, then the middle game planning, then you are finishing off with the endgame. Kind of a dish you are preparing, from the procurement to start as an opening, you know, when we order the product, best product to get a best seafood to get the freshness and the quality. Then how they prepare, how we cut it into mise en place, keeping all those things ready. When the order comes, you have to make it in the last minute to make a beautiful plate to serve to your guests. So kind of that is the endgame.

Amazing. And you said that you never really learned cooking from anywhere, yet you became a top chef. What is that thing that has made you so good at what you do? Is it like inquisitiveness, curiosity? Is it like love for cooking? What is it that— because everyone learns it in a very kind of official way. You do your courses, you do stuff.

For me, you know, my childhood was a little tough during that time. That's why I was working and playing chess and everything. Then I know it's survivalist. And the moment I got I'm not a planned chef and all. There is a survival. I got a waiter job. Then I eventually become a chef. Then I know, you know, I was learning few things. Then I realized working, applying for different jobs and all, they always reject me because I don't have a certificates and all. By the time then I know, okay, you have to work really hard to get over the certificate, to get more experience. And I used to go and travel whenever I get time to get some small, you know, there is local toddy shops to get that. Old cooks, they— how they cook, I go and learn from them. And I go to the weddings cooking, you know, then I'll get money. Actually, it's like an outdoor catering. In the olden days, there is a wedding comes, there will be few chefs— not the chefs, the cooks. They call for the family, they call, they will come, they'll cook 4,000 people's, 2,000 people wedding. I go and assist them. And I know the bulk cooking, how they get it. So when there is a good job, I applied. The first HR always rejected. Sometimes I'll enter for the food trials, I'll win. So I will try to get not the HR, I try to get the chef first. Chef, I can cook and all this. Then they call me for a food trial and I'll make a beautiful round of food. That's how I got the chances.

Wow.

So I overcome with, you know, going back to, you know, there is a point I realized that more than experience, the study is very important. You know, you got certificate. Even I sometimes I regret, okay, now because it took 30 years to become Chef Pillai, and if I was studied and I have the same talent, maybe in 15 years I can do much more things.

Well, that happens in chess as well. Some people take years to Become grandmasters. Some do it very quickly.

Yes.

Final question here in the Global Chess League: You did follow some games.

Yes.

Is there any game that attracted you? You felt was special?

Yes, I I I watched four five matches. Like always, there is a five matches, you know, and like three four games. I and the best thing I know Anish Giri and Pranesh game. So we Because I followed your commentary that Anish Giri was not in good shape and again he is playing some amazing moments and the sacrifice of that bishop and all and the thrilling like a 2020 game kind of an— because there are Carlsen, Magnus is playing and Hampi is playing and Dronacharya was playing but you are focused also that you usually whenever I saw the match you have a 5 minutes each to every table, and because of this game was so thrilling, you've given your 70% to the game, and we are also watching. So normally in the screens we can watch the best moments and all. We like it, 20 minutes of excitement. Whoever is a minimum chess player or a chess enthusiast or chess fan, it's a very nice— you know, that's the first time I'm watching like this, and for me it's a great experience. And by the time that the movements and your commentary, it makes me like crazy.

Wow, that's so nice to know. Chef Pillai, you had planned to come here and maybe do something with the players, but that didn't happen this time. I think there were some technical, uh, things. Yeah, but that means that you will plan this again?

Yeah, 100%. I talked to Gaurav and already we thought Next season will definitely plan better for this, and I we actually plan for all the players and officials, the crews and all a special cooking experience. It's not happened, and definitely next league. And he also promised there is some good chess tournament he will plan in Kochi also. You have to come there as well.

Sure, sure. And that means all the players will get to taste your food, and I think that would be incredible.

Yes, and for this thing, and you know, for last 3 days, I, it's, I've been to multiple events, multiple big great bankers, big, big functions, very wealthy weddings. I did it and all, but this 3 days event for me, like, you know, something very different. I cannot express my feelings, like at the golf sessions along with all the grandmasters The lunch, the breakfast along with the players, then the match lively watching with all these players. And yesterday I have another session with Arjun and Nihal, and we did even some paism and the conversation happened.

Oh, you did it?

Yes, yes, finally at least I do it something.

Did you speak to Nihal in Malayalam?

Malayalam. And I was trying to talking in English and he was trying to in Malayalam only. Such a nice person and you know his Food habits and all, and I told because Arjun never tasted the sadhya, the Kerala sadhya one. I was explaining, and I said then he said I want to try. Usually then I said okay, it's Nihal's wedding. You have to come and try that. That's how it's going. Hello guys, Nihal Sarin, Arjun Arghesi. We just given a payasam during global chess league. How was it?

So fantastic.

It was amazing. One of the best I have had in my life.

Same here.

Thank you, thank you so much, and all the best for your rest of the match. Thank you, thank you.

Wow, that's amazing! I will look forward to that video as well. Yes, but thank you so much, and, uh, thank you for becoming a part of this chess family.

Thank you so much, Sagar. And I want to know, because the way you, uh, I know I'm so happy to, you know, listening your commentary and the way you appreciate the The way you encouraging the player even after the match, you know, it's getting like a Harsha Bhogle in cricket and kind of thing I feel. Before, there is the our dinner in Chennai, I know how you speak, but in the live commentary, the play, the analyzation, the things and all technical, all this because you are a chess player, so that is minimum I'll expect. But the way you support the players, the movement, that is something, you know, exceptional, Sagar. And you are supporting like, uh, it's— that's why all, all people love Sagar Shah and ChessBase.

Thank you, that's very kind of you. And thank you, Chef Pillai, for giving this time, and I hope to meet you soon again.

Thank you, thank you so much. And no, in a special thanks to Global Chess League officials and the Chess.com and the Sagar Shah ChessBase and all the fans of Global.

It's—

it will Come every season with bigger than this tournament. No, I want to part of it. Thank you.

Thank you.