Who is your favourite diner? Whoever like and loves my prepared dishes is my favourite diner.
What are your hot selling items? I have to name quite a few. They are Dhaniya Murgh, Mutton Ghee Roast, Hydrabadi Ghost Dum Biryani, Kozhi Vartha Curry (chicken) , Urlai Roast ( potato), Tanjavur Vegetable Korma, Dal e Shan, Subzi Sangam Bahar, Baked Rasgulla and Lasagne Bolognese, Polo ala Parmaziana , Lamb Osso Bocco, Polo Olivitini, and Baked Vegetable Florentine.
What is the best compliment you have received till date? In 2008, then my five-year-old son told me that my fish curry was better than his grandmother’s. That was my best compliment as I regard my mother’s cooking in high esteem and she has been my inspiration.
What is your philosophy of work? It is to cook from your heart.
Do you want to discuss any valuable lesson/s learnt in the kitchen? I have learnt that in busy times it is good to keep your head cool and concentrate on the preparation.
What would you choose as your last meal on earth? Steamed hilsa.
Where do we expect to see you 10 years from now? You are expected to see me still cooking and teaching my associates to become good Chefs.
What are your future plans? To teach junior Chefs in a way so that they can take on any type of culinary challenge.
What is the position of Chefs these days, in India? Nowadays guests’ footfall in restaurants can increase or decrease because of the food and the Chef.
What are the problems and challenges faced by Chefs in India? It is the challenge to get the right quality of ingredients on right time, and getting and maintaining quality staff.
What is the best career advice you have received? Consider your guest the most important person and be honest in your work.
What would you recommend to someone interested in working in your field? Be passionate about cooking. Never think negative. Whatever you are doing, do it from your heart and never give up hope.
Oct-Nov ’16
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