Origin:
History:
My profession as a Chef started when I came from
Have you always wanted to be a chef?
Coming
from
How would you define your style?
My 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?
I
am inspired by the cuisine of my home country and enjoy having it sampled in
Most
“eyebrow raising” menu item?
Scallops
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
Signature dishes: Chilli oysters, koora lamb, scallops, and chicken with cashew
nuts & mushrooms; rich Mughlai curries and biryanis are also my special
signature dishes.
Fish/Seafood
Chicken/Poultry