Exclusive Interview | Chef Shamsher Singh, Brand Chef, Kashkan, Dubai, UAE
/“There was this one time where a guest requested a “Omelette without egg”. It was something that really shocked and amused me. I had not even imagined this kind of dish. But since it was requested by the customer, I had to take up the challenge.”
How did it all start? Share your culinary journey with us
I started my culinary journey in 2001 with ITC Group of Hotels. Over the 21years long career, I’ve been associated with over 9 hotels and 3 prestigious Indian and International hospitality brands altogether honing my culinary skills and expertise in international cuisine like Indian, European, Asian and Middle Eastern cuisine and now at Dubai Kashkan by Ranveer Brar. Blessed with being awarded “Gold Award Best New Restaurant” by Excellence Awards -2024 Middle East Hospitality.
What are your earliest memories of the kitchens you worked in
Well, I have a lot of memories in the kitchen about my experience but my first memory was of Ashoka Hotel New Delhi, where we were given 500kg of onions to peel during training, can’t forgettable.
A dish your patrons/guest love
A cherished delight among our patrons is the 'Signature Anjeer aur Jimikand ke kabab with Akhrot Ki Chutney.' The yams and fig nutty essence harmoniously melds with Pahadi masala and spices, creates a splendid burst of flavours. This culinary masterpiece encapsulates the very soul of the Himalayas.
A dish that you love but do not have on your menu
Being a Pahadi, i would like to Sipu wadi include in the menu. As it is very close to my heart, even many more dishes.
What according to you does it take to become a successful chef?
Passion and your sole reason to exist is to eat (Food), learn, think outside the box, learn-unlearn-re learn and Army commando stamina. Be passionate about what you do, be humble, take feedbacks positively, listen to your customers and practise what brought you here will not take you there.
What advice would you give to a young culinary student?
Everyone can cook hence to become a pedigree Chef passion, learning, hard work and innovation will be the key drivers. There are no shortcuts, Culinary is time consuming and slow process.
If food could talk, which dish in your menu would have the most interesting story to tell?
Laal Maas is a traditional Rajasthani dish known for its rich, spicy flavour. It’s a fiery red curry made with tender mutton or lamb cooked in a sauce primarily consisting of Mathania red chili, yogurt and garlic. The name Laal Maas literally translates to Red Meat in English, reflecting the vibrant colour of the dish.
Legend has it that Laal Maas originated centuries ago in the royal kitchens of Rajasthan, where it was prepared for Rajput warriors who relished its bold taste. The dish has since become a beloved part of Rajasthani cuisine, enjoyed by locals and visitors alike. Every family and chef may have their own unique twist on the recipe, with variations in spice levels and additional ingredients. Some might add cloves, cardamom, and other aromatic spices to enhance the flavour profile further. Whether served with Bati, rice or traditional Indian bread like roti or naan, Laal Maas is sure to leave a lasting impression with its intense heat and rich, indulgent taste.
As a Chef, have you ever had any funny or bizarre requests from guests that you managed to fulfil?
Oh yes, absolutely! When I used to work in Taj Mahal Palace Mumbai. In this world you come across all sorts of interesting requests. So, there was this one time where a guest requested a “Omelette without egg”. It was something that really shocked and amused me. I had not even imagined this kind of dish. But since it was requested by the customer, I had to take up the challenge. So, I created Gram flour, refined flour, baking powder salt and red chilli.
Surprisingly, the guest loved the unique Omelette without egg. It goes to show that sometimes, the most unexpected combinations can lead to delicious outcomes.
If you were a vegetable, which one would you be, and why?
Of course, I see myself as a potato, who knows how to adapt to every dish or environment and that also reflects my nature.
