Know Your Chef
What/who inspired you to become a chef? When did you decide you want to be a chef? Tell us your story!
I started my career as a chef in the city of dreams. It was the early 1980’s and I decided to run away from home and travel to the city of Mumbai or Bombay, as I fondly remember it. I have travelled the world and climbed ranks since my humble beginnings in my first restaurant in Mumbai. Eventually, I worked under some of the best chefs in Europe. I have learnt a lot through experience and today, I am back home working for Holachef. The excitement, as always, is at an all time high.
Which celebrity chefs do you admire the most?
Atul Kochhar is someone who I have had the absolute privilege of working under, during my time in the UK. Needless to say, the lessons learnt during that time have molded me into the professional that I am today.
Which are your favorite films? Who/what entertains you?
Amitabh Bachchan’s movie Trishul is my all time favourite movie. Being a workaholic, it's hard for me to keep up with the latest movies. But I try to follow Hindi films based on recommendations from friends and family.
Do you like to travel? What are your favorite/dream travel destinations?
Travel has been a constant in my life. As a chef, I have been to places I would have normally never dreamt of visiting. These places include England, Amsterdam, France and Switzerland. The experience was amazing and if given a chance, I would like to revisit all these places.
Do you read? Which are your most favorite books?
Call me old fashioned, but the Bhagavad Gita is a book that has always been with me through the good times and the bad. Apart from that, I occasionally read cooking magazines for some new ideas.
Have you tried food from Holachef (made by another chef)? How was your experience?
I like the chicken tikka rolls that Chef Mohit Chotrani prepares and Chef Ramani’s sambar paniyaram is absolutely delectable.
Which cuisines/dishes do you love to cook and why?
I fell in love with Mughlai cuisine at a very young age, even before I tasted it. Its unique aroma reached my nose and appealed to my senses, before the food reached my mouth. I have since then tried to perfect my skills and cooking methods which extends to a wide variety of cuisines including continental, Italian and Arabian.
A cooking tip/secret that you always follow.
I always try to cut the veggies as fast as possible and a wet a paper towel under my cutting board is a great way to ensure that the surface is rigid and helps improve speed.
Dishes Serving Today
Total Dishes Serving Today: 5