Dehra Doon (India)
Three years diploma in hotel management in 1993.
Worked for The Park Hotel, New Delhi [1993 to 2003] as a demi chef de party.
Worked for India Habitat Centre [2003 to 2006] as Kitchen Executive.
Have you always wanted to be a Chef?
No, not really. When I was a teenager my mum was too sick, so I had to help her in her cooking. That help gradually created a passion and made me be perfect. This gave me an option to pursue my passion into Profession. Apart from that I love different kinds of food.
How would you define your style?
North Indian curry.
What is your feature flavour these days?
Garlic and fennel seed.
Obsessive compulsive about?
To maintain hygiene and food presentation.
Your greatest culinary inspirations/influences:
My mom she is a very good cook I’m inspired by her.
What do you love about this business?
Great atmosphere for work, and power to demonstrate your abilities.
An ingredient you can’t live without?
Our homemade Garam Masala in Delhi ‘O’ Delhi.
Most ‘eyebrow rising’ menu item?
Leg of lamb.
Mopala Murg and leg of lamb.