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

 As a family, we love to eat good food. Everyone in my family is very possessive about their food. I never thought of becoming a chef because there was no plan. I developed an interest in cooking when I moved to Kolkata to study and had to survive on hostel food. I always believe that Kolkata is the food heaven of India. The City of Joy has various things to offer and I got to learn the art of cooking from the city. Later I pursued my Hotel Management from Durgapur School of Hotel Management and that is how the journey began. 

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

 My earliest memories go with my first job with The Oberoi Wildflower Hall Shimla, joined there as a Commis. It was very hard yet very rewarding. I had a great learning experience with Chef Baranidharan who was the faculty of “OCLD” back then and my first Executive Chef.

Editor: A dish your patrons/guests love

Biryani is one of my most favourite dishes whether I have to cook or eat. I always get vibrant feedback from my guests, family, and friends and more importantly from my kids.

Editor: A dish that you love but do not have on your menu

 I do lots of regional dishes and I would definitely add them to my menu for sure. I always want to add local pond small fishes to my menu and will definitely find a way to incorporate them.

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

 According to my there is only one recipe to become a successful chef and that is to believe in youself and have the hunger to deliver the best as anything less than best is a failure.

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

 Have patience, keep cooking, keep learning, success is around the corner

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

 A good stove and a knife.

Editor: Your favourite ingredient is…

 I love spices and fresh herbs. It will be very difficult to choose one but I think rose petal is one of the most favourite ones in my spice box.

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

 I worked with many great chefs like Chef Baranidharan, Chef Vineet Bhatia, Chef Karl Blunden, chef Darren Robert Conole but I always admired Chef Baranidharan because of his passion for food and technique.

Editor: What books should every chef read?

 “Theory of cookery” is the simplest and easily available. There are many in the market but I always find this one the most beneficial and easy to understand.