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

I guess I have had a passion for cooking from an early age. I would always help my mom in the kitchen; either kneading the dough or rolling it up to many shapes. Different textures and flavors of food always intrigued me and I was always leaning towards it. As I grew up, I started making breakfast for my family and even baked cakes and frosted.

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

During my Management Training days with Taj, I worked alongside many chefs and I was always the chosen one for assisting in various food festivals. Working with chefs from Le Cordon Blu, Paris was something I can never forget as if it happened yesterday. I was mesmerized by the authentic and simple French cooking techniques that would elevate any food to a masterpiece. I still apply those processes and techniques in my cooking.

Editor:  A dish your patrons/guests love

Baron wrapped tenderloin steak is something that I always kept close to my heart. It is basically cooked using the confit technique that I mastered during working with LCB, Paris chefs and that’s still one of the Star.

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

Steamed Hilsa (an oily fish that is harvested from the river Padma in Bangladesh) with Bengal Mustard. The flavor profile and character of this dish are so unique but at the same time very very palate sensitive. 

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

Dedication, patience, strong willpower, perseverance, and ‘always a learner’ attitude is what makes a successful chef according to me. 

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

 Never lose your willpower and confidence over yourself. Always be a learner and question everything that’s happening around you. Your success lies in the hard work you put into your early career. 

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

A good knife sharpener. We always buy new knives but you must sharpen your knives as often as you sharpen your skills.

Editor: Your favorite ingredient is…

Salt! As lame as it may sound but your food can only get alive with the correct amount of salt put in it and that’s a skill a chef masters the last. Remember chef Nusret and you’ll understand.

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

Chef Vikas Khanna, who has given authentic Indian food a global name. Chef Masimo Boturra who has made Italian food from his childhood memory a universal success and Chef Gaggan Anand who always believed in himself.

Editor: What books should every chef read?

White Heat by Legendary British Chef Marco Pierre White. “Prasad” Cooking with Indian Masters, Under Pressure: Cooking Sous Vide by Chef Thomas Keller