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

It started by my mother’s belief that I should be self-sufficient and should at least know how to cook the basics while she worked. She taught me a few basics and the chore became a hobby and that hobby became vocation which evolved into passion and passion turned into a profession.

I started my professional culinary journey with IHM-Mumbai. Post completion of my course, I was selected for a prestigious kitchen management program, conducted by the Oberoi Centre of learning and development (OCLD) and there has been no looking back ever since.

What are your earliest memories of the kitchens you worked in

My first industrial exposure was a The Oberoi Hotel, Mumbai. I worked in banquet kitchens, it was one of the biggest banquet kitchens of the country and the most state of the art kitchen of its time. I was very fortunate that I was tutored by extremely talented chefs there. I was good at handling live stations, talking to guests, my favourite was the pasta trolley and the cake and waffle station for breakfast.

A dish your patrons/guest love

The salad of Quinoa, Avocado and Goji berries is very popular at my all-day dining – Seasonal Tastes restaurant at The Westin Mumbai Garden City.

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

Ramen – this is one dish that I love as it’s a complete dish in itself. A nutritious broth that can be made with any vegetable and meat of your choice in addition to the noodles.

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

Thirst for knowledge, practice, perseverance and eating everywhere to gather knowledge about different cuisines is what it takes according to me to become a successful chef.

What advice would you give to a young culinary student?

Invest in a lot of books, eat out in all the best places, save money and backpack through India and Europe, work with talented chefs and never ever ignore your basics.

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

Offset spatula, a chef’s knife and a tasting spoon!

Your favorite ingredient?

Mushrooms, as they are umami in taste and you can use them across multiple cuisines.

They are nutritious and are best when foraged!

Name chefs you find amazing or chefs work you admire

Massimo Bottura, Cedric Grolet, Ana Ros and Manish Mehrotra

What books should every chef read?

Le Cordon Bleu complete cooking techniques, Prashad by Jiggs Kalra and 50 great curries of India by Camellia Panjabi, White Heat by Marco Pierre White