My profession as a Chef started when I came from India
in 1997. Everything I have learned in this profession came from my keen
interest and direct experience in the hospitality industry. I personally believe in
satisfying every customer’s taste, and always tantalizing their taste buds. I have gained industry
experience working as a chef in Melbourne
restaurants, gradually working my way up as Head Chef. At one stage I went back
to India to polish my skills
and worked in a 5 Star hotel, proudly returning to Australia to implement my skills
and present authentic Indian cuisine to the best of my ability. Today, I proudly own and operate my
restaurant, Paramparaa in Healesville where we never compromise the quality of
our food at any cost.
Have you always wanted to be a chef?
where food is an important part of our culture, it is a pleasure to serve
cuisine representing my origin. My mother has always
been an awesome cook and everyone loves her food so she is part of the reason I
wanted to be a chef; from her I learned to blend spices for curry and the right
combinations of Southern and Northern Indian cuisine.
How would you define your style?
cooking style is simple and uses fresh ingredients; my dishes include authentic
curries and I have contemporary cooking in my repertoire as well.
Obsessive compulsive about?
I love to serve simple and freshly prepared food, balancing the spices in my
dishes, and trying to give that authentic touch to every curry served at my
restaurant; serving every dish with an appealing presentation is also
very important to me.
Greatest culinary inspirations?
am inspired by the cuisine of my home country and enjoy having it sampled in Australia, my
new home. My mother, with her great cooking, was also an inspiration and
she taught me the basics of cooking.
“eyebrow raising” menu item?
prepared with coconut milk and herbs served on a bed of papadums; garlic and
chilli prawns prepared with fresh garlic; calamari pakoras; and “chicken 65”, a
dish coming from Hyderabad.
Signature dishes: Chilli oysters, koora lamb, scallops, and chicken with cashew
nuts & mushrooms; rich Mughlai curries and biryanis are also my special