MEET MASTERCHEF SEMI-FINALIST AND FINALIST OF THE WORLD-RENOWNED ROUX SCHOLARSHIP: ARBINDER SINGH DUGAL

A culinary journey that starter from North India’s back garden tandoor then meandering through Mumbai kitchens to Michelin star restaurants, Chef Arbinder combines time-tested French and European techniques to bring you a tantalising, eclectic menu.

Indian-origin Chef Arbinder

Singh Dugal completed his academic pursuits in Culinary Arts and Kitchen Administration at The Institute of Hotel Management, Aurangabad, India in 2004.

Some of the highlights of his career journey are assisting Chef Jiggs Kalra in the opening of the Nawab Saheb Restaurant, Mumbai, India in 2004 to being appointed as Trainee Chef de Partie, at the Mumbai Express situated in the Renaissance Mumbai Convention Central Hotel before he came to the UK in 2007 and was appointed as Senior Chef de Partie in a gastro pub in Guernsey, Channel Islands. In 2009, he was appointed as a Senior Chef de Partie in a restaurant in Devon.

Working alongside Chef Sat Bains at his 1 Michelin star, Restaurant in Nottingham and also at Michelin star Waterside Inn, Berkshire have surely been memorable milestones. In 2011, Indian Chef Arbinder was appointed as Junior Sous Chef, at the La Pont de la Tour, Central London, a French and European fine dining restaurant and in 2012 he became finalist in the Roux Scholarship.

In 2013, Chef Arbinder was a semifinalist in the Roux Scholarship and appointed Sous Chef at an upmarket European brasserie in St. James in London. Chef Arbinder participated in BBC’s Alex Polizzi: Chefs on Trial and was appointed as a Senior Sous Chef, in charge of Kitchens operations of the Radisson Blu Edwardian Hotel, Heathrow. It was in the year 2020, he established an event planning and consulting venture amongst many other of his ventures.

Celebrity Chef Arbinder has had several opportunities to cook for his ultrahigh-net-worth clients from all over the world and continues to serve at locations globally that pique his interest. Last year, he worked on several destination weddings that received high marks from both his clients and their guests.

My food philosophy is to bring and interpret diversification of Indian food to a new heights and continually experiment it with French, European and British cuisine elements which I have imbibed in my culinary journey so far. In order to offer a unique dining experience that my guests can savour, I strive to do my utmost to make the meals memorable. In next 10 years which will be peak of my career, I really want to setup my brand ASD in such a way that it will help and inspire younger generation of chefs to become entrepreneurs in their own way.

Chef Arbinder Singh Dugal was the semi-finalist on Master Chef The Professional 2019 and became very famous for his progressive Indian Cuisine. Chef Arbinder was recently Group Executive Chef for an event catering company ‘Madhus’ including their two restaurants in UK.

Recently on 16th December 2022, Yaatra restaurant in the heart of Westminster, London had an exclusive Dinner tie up with Masterchef Semi-Finalist Chef Arbinder Singh.

Discerning diners enjoyed a 6 course progressive Indian tasting menu with a glass of Champagne on arrival at the restaurant at the site of the Old Westminster Fire Station.

The evening and the meal experience was Indulgence at its best, Infact was a great way to enjoy the festive season, celebrate a special occasion or simply give yourself that much needed treat!

Wine pairings were suggested throughout the evening by a Master Sommelier.

The menu at the Yaatra Restaurant dinner consisted of a tasting session which included:

1ST COURSE:

Beetroot Meringue, cutlet, Ketchup

2ND COURSE:

Nori Seaweed Bhajia togarashi

3RD COURSE:

Mushroom Galouti Kebab served with saffron bread truffle cream cheese, pickle mushroom, Crispy shallots & Shorba

4TH COURSE:

Kasundi Cromer Crab & Coconut, Squid Ink Sponge, pickle cucumber, Curry Mayo, Green Buttermilk Or4th CourseCeleriac & Apple - Celeriac & apple chaat, pickle celeriac, apple Gel, Apple Tuile, yoghurt Espuma Crossover - Coriander sorbet, Yoghurt Meringue

5TH COURSE:

Smoked Rump of lamb, Green Moong