Chef Radhey Shayam heats things up at The Peninsula Manila's Spices.
A stalwart in Manila’s dining scene for top-of-mind Asian cuisine, The Peninsula Manila’s Spices, as it is so aptly called, hits all the right (and authentic) notes whether you’re ordering Indian, Thai, Indo-Chinese or Peranakan-style dishes.
Aside from the guarantee of a memorable meal at one of the landmark hotel’s most established restaurants, Indian Specialty Chef, Radhey Shayam, has been turning up the heat in the kitchen and spicing up our lives for a year now.
Hailing from northern India, Shayam gets into Scoville heat units, his favourite dish on the menu (a must-try!), and what he and Wolfgang Puck see eye-to-eye on.
What do you cook for yourself when you are at home?
A perfectly done dahl or lentils. In my hometown of Rishikesh in Uttarakhand, we have a dish called Kodo ki roti that I like to pair with dahl or vegetable curry. Kodo is a brown bread made from finger millet. It’s healthy.
What is your favourite spice to cook with? What’s always in Spices’ pantry?
Turmeric, cumin, coriander, mustard seed, ginger, chilli, garam masala, cardamom, and cinnamon. These are my basic essentials if I want to prepare a proper Indian meal.
Are there ingredients endemic to the Philippines that you use frequently?
I like the green finger chilli or siling pang sigang or siling haba. It’s not hot as some of the chilli peppers that we have in India or those I had while working in China, and it’s definitely not as hot as birds’ eye chilli or sili labuyo, but that’s what makes them more versatile. They’re also more aromatic.