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

Since childhood, I remember being passionate about cooking. I still remember standing next to my Mom every morning, while she made my breakfast before I left for school. One day she asked me to flip the dosa on the Tawa, which I enjoyed doing. That fun moment turned into a strong passion, and here I am today.

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

I had my first hands-on experience at ITC Hotels Kakatiya Sheraton Hyderabad. I remember hitting centuries with the huge amounts of onions and potatoes I peeled. Every day’s score helped me gain my Chef’s confidence and learn tricks of the trade while making me stronger from within. Each experience during my initial training days has helped me learn the basics, which is the key to survival in this industry.

Editor:  A dish your patrons/guests love

Meen Polichadhu – traditional Kerala style, banana leaf-wrapped cooked fish, with shallots, tamarind and coconut milk

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

Wild Rabbit and Game Fowl. During childhood, I was witness to my brother and his friends cooking in them using traditional recipes in the outdoors of the Western Ghats. Those were special moments and to-die-for recipes. I always wish to have those recipes in my menus, regardless of the challenges around sourcing specific spices and quality game meat in today's market.

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

A successful chef needs to be a good leader. A Chef should create a friendly and learning-based kitchen environment with a team that is keen to learn, willing to exceed expectations, and have common objectives. We are Chefs by profession but driven by passion and love for cooking.

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

Cooking is not magic, cannot be learned overnight, and isn’t theory-driven. A recipe is right only when it can appeal to all your senses – sight, smell, touch, and taste. It needs sheer passion, dedication, sacrifice, patience, and love for what you do to become a Chef.

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

As a Chef, I never compromise on equipment. Each has its own unique role and does not complement the other. Hence I cannot imagine any day without any equipment missing.

Editor: Your favorite ingredient is…

Star Anise  - A treat for all senses and a great spice to add to your recipes – be it soups, meat and vegetarian hot pots, desserts, truffles, cakes, etc….

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

The list is very long…..

Editor: What books should every chef read?

•  Larousse Gastronomique - to learn the basics

• The professional Chef - to know about the right cooking techniques.