Krishna Murthy Vijayan, 57, has authentic taste — literally. Cooking in the traditions of southern India as head chef for T-Side, a popular Indian restaurant in Kamakura, Kanagawa Prefecture, he makes it a priority to keep his tastes authentic.
Although he has lived more than 15 years in Japan, and is appreciative of his adopted home and its own food traditions, Vijayan stays loyal to his culinary roots. He typically takes time out to greet customers from the kitchen, and his lively brown eyes, the color of chai, light up with his smile.
Born into a family of chefs in Villupuram, a coastal town in India's southern state of Tamil Nadu, Vijayan naturally started cooking from an early age alongside his two brothers and two sisters.
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