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

I was born in a small village in Nepal. After dropping out of my school, in my early days I joined a studio and worked as a part-time stage technician. Later, my journey started in the food industry as a steward at a small catering business. Within the next year, I was working for one of the renowned Chinese food brands in Jamshedpur.

In 2010, I left my job and came back to Kolkata where I received a proposal from Debaditya Chaudhury for a food trial. There I got to join as a chef at Chowman’s first-ever outlet amidst a 370 sq. ft. area near Golfgreen in Kolkata. Today, almost 12 years after being associated with Chowman, I’m currently heading over 28 outlets of the brand all across Kolkata, Bangalore and Delhi NCR.

What are your earliest memories of the kitchens you worked in

I have many fond memories of my early experiences in professional kitchens. Even today, I reminiscence being beaten up by a Chinese head chef on my third day for serving the wrong food item to the customer. Yet there was so much to learn from all the chefs I worked with and who taught me what was wrong and right, which has helped me in shaping myself now. I am grateful to those who helped me turn into a Chinese chef to learn the art of cooking.

A dish your patrons/guest love

People have shown immense love for the Kolkata Style Chilli Chicken. But somehow, customers and my acquaintances have shown love for my Kolkata Style chilli Pork available in the Chowman menu. Many staff when ordering food for their homes often have personally demanded me to make it. They say, no one makes it like me, which I love to believe in. So yes, maybe that’s one dish that my patrons have guests have fallen in love with.

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

Since I come from Nepal, there’s a specific Nepali dish that always reminds me of home - the Sekuwa. It’s a traditional dish mostly made in Kathmandu, where I stay, where the meat is mixed in hard-sought herbs and roasted in a wood fire. It’s those herbs that transfer the flavours into the meat. Since many of those herbs are hardly available in India, the real Sekuwa never turns out to be as good as back at home. I miss it so much back in Kolkata.

Another thing that I love, but don’t have on the menu, is the thread Chicken, which is a Chinese appetizer made from chest strips, fried into a golden crisp.

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

I think one has to be in love and passionate about cooking to be a successful chef. I have always believed that all mothers make the best food because of the love they pour into it for their children. More than any secret ingredient, it’s always how dedicated and obligated you feel to make good food. Whatever I make, it’s my demand that I need my patrons or guests to come and tell me that they truly loved the food. I have a lot of expectations that way. You actually need to be demanding to be a good chef.

What advice would you give to a young culinary student?

When you choose a culinary life for a profession, remember that it’s not just making good food, but the duty is way beyond. You have to give the best service. So, walk out of that tiny hole and make your horizon bigger to serve better.

Your favourite ingredient is…

Mushroom mostly because it doesn’t have a taste of themselves and can adapt to any flavour that you cook them with. Other than this, of course, bell pepper for its amazing flavour that can turn even bad food into a better one. Also, Broccoli. I simply love broccoli.

Name chefs, you find amazing, or chefs’ work you admire.

My favourites are the Nepalese, Chef Durga Sreshtha & Chef Peter Lee. Whatever I am today, I owe it to them. During my stay in Nepal, Chef Durga was my trainer. Then I came to Kolkata and Peter Lee became my Chef-Guru.