Editor: How did it all start? Share your culinary journey with us.

Taj Lucknow is where it all started where I was accompanied by my father when I was in 10th Grade and the interaction with the Chef made me curious and kept me thinking if this is something I want to do for the rest of my life.

Editor: What are your earliest memories of the kitchens you worked in?

Currently working with Marriott International, Raipur, India but Taj is in my blood as I started my career with Taj as a management trainee, Memories are all surrounded by innovation and learning that I have gathered from Late. Chef Arvind Saraswat, Chef Ajay Sood, Chef Arun Batra.

Editor: A dish your patrons/guest love

Kareli Korma (slow-cooked mutton shank pieces along with yoghurt, selected whole spices fined with saffron) and Dum Ghost Biryani
 
Editor: A dish that you love but do not have on your menu

Banana Malpua (my mother’s recipe)

Editor: What according to you does it take to become a successful chef?

 Determination, Lots of patience and innovation, and challenging yourself every single day makes a successful chef

Editor: What advice would you give to a young culinary student?

Cooking is an art that requires a lot of passion, Patience, hard work, innovation, and needs to be topped with love.

Editor: What instruments/ equipment/devices you cannot imagine working without?

Knife, Spoon

Editor: Your favorite ingredient is…

 Clove and cardamom

Editor: Name chefs, you find amazing or chefs work you admire.

 Late. Chef Arvind Saraswat
 
Editor: What books should every chef read?

Professional Chef by Late Chef Arvind Saraswat