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

It all started with a failure in IMA academy, I could not join the army so decided to pursue Hotel management and then during my industrial training at Hyatt Regency Delhi, I realised how vast and interesting the culinary world is and so many chances to travel around the world, which I did.

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

Earliest memories go with my first job In Hyatt Regency Delhi, Joined there as Commis 3, It definitely was hard but rewarding too, had a chance to work with few world-renowned chefs and learned a lot

Editor: A dish your patrons/guests love

The dish which my regular guests love is: Leek and portobello stuffed Cornfed chicken, Parma ham and truffle oil 

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

I do a lot of Vegan dishes which still are in the concept stages, but surely will be coming to the menu soon!

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

To become a successful chef, the first thing you need to understand food is a science not only recipes, once you understand the science behind it you can do a lot of tweaking and experimenting, but also stick to the basics (keep brushing your basics time and again), Your team, more you teach them more you will motivate them and yes treat them like your family. Without saying hard work and patience!!

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

Advice to the young culinary students: - You are on the right path, as you have chosen it, keep going, success is round the corner!

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

Equipment can’t think working without A good set of knives, of course !! 

Editor: Your favourite ingredient is…

Many but I love to cook with organics, seasonal and homegrown.

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

Herman Grossbichler, my first Mentor, Malcolm Baggott the second one, I do admire Marco Pierre  white and simple cooking of Jamie Oliver, had a chance to work with Chef Imtiaz Qureshi, Gev Desai and Manjeet Singh Gill during my ITC days 

Editor: What books should every chef read?

No doubt: Larousse gastronomique, Institut Paul Bocuse but also my IHM days books of curriculum Practical cookery by Kinton and Ceserani.