How long have you been at the restaurant?
I have been in the Restaurant industry for the past 20 years, a few years in India, and 2 years in Indian Malaysian at London Bridge. Then 12 years at Michelin starred Tamarind. Now I am at my first venture on my own at Kahani for the last 12 months.
Which was the first restaurant you worked in?
In India 1999, I was at the Sheraton Hotel Restaurant “Dakshin”, Southern Indian Delicacy.
What was the last London restaurant you went to, apart from your own?
Quilon Restaurant – The first South Indian restaurant in the world to win a Michelin Star
What or who has been the biggest influence on the way you cook and why?
My mentor Chef Rajesh Upadhyay back in India, he trained me on restaurant style cooking.
What is your personal signature dish?
There are few in my list, if I need to mention one from Kahani that’s ‘Honey Grilled Broccoli with Turmeric Yoghurt”
Which other chef’s do you most admire?
The chef I admire the most is still my mother. She taught me the basics of cooking and passed on her passion to preparing the authentic local Indian food.
What’s the best part of your job?
I love my job because everyone shares the same vision and dedicated to the mission.
It’s always changing, evolving, and every day is different and it is a constant adventure. I love my job.
And the worst?
The current chef culture annoys me a lot; they don’t want to work hard, high in demanding promotions and money.
What would your last meal be?
Meal from my mum, she makes the best ever Lamb Curry and Indian Bread.
Do you have a chef’s shortcut that you can share with us?
To get the best result on barbeque meat cooking, marinate your meats over night before cooking with bit of salt, lemon juice and ginger garlic paste then add whatever spice you need to add.