It was with my mum that I first began to learn the intricacies of Indian cuisine. I pursued hotel management and had the pleasure of working with some great chefs at Park Plaza, a five star Hotel in Punjab.
I have been awarded by Jiggs Kalra, also known as the "Czar of Indian Cuisine" and "Taste maker to the Nation" and Master Chef Sanjeev Kapoor an Indian chef and entrepreneur.
Have you always wanted to be a Chef?
I have always wanted to be a chef because I had a fire for the food and I was always ready to do the hard work. I am born to cook and learning the best way to eventually be a chef is just something that comes naturally to me.
How would you define your style?
Kiss principle: keep it simple, cook with skill and let the natural flavours shine through.
What is your feature flavour these days?
Freshly made garam masala.
Obsessive compulsive about?
Fresh local produce and quality ingredients.
Your greatest culinary inspirations/influences:
My mother is my greatest inspiration from whom I learned the intricacies of Indian cuisine.
What do you love about this business?
It’s my dream project. Cooking food for others has always made me happy. I want to provide a dining out experience that our patrons will want to enjoy time and time again. So let me take you on a journey of unmatched authentic culinary excellence. You’ll discover why Indians treat each meal as a celebration of life.
An ingredient you can’t live without?
Coriander and my own garam masala.
Most ‘eyebrow raising’ menu item?
Punjabi butter chicken.
Lamb Rogan Josh: this is Eastern Spice’s signature dish, leg of lamb slow cooked with fennel seed, black cardamom, bay leaf and cloves.