What was your first industry job?
A trainee chef at Taj Group in Mumbai.
If you weren’t in kitchens, what would you do?
Oh, I’d be a model, of course! Or at least, that’s what I like to tell myself.
What industry figure do you most admire, and why?
Raymond Blanc – he has played a pivotal role in shaping my French culinary skills and influencing my kitchen practices which I now incorporate into almost every dish that we create at Pravaas.
What’s your pet hate in the kitchen?
My biggest pet peeve in the kitchen is working without proper kitchen linen - like aprons, oven mitts, and gloves.
What’s the oddest thing a customer has said to you?
That the food I cook is not actually Indian because I don’t have traditional vindaloos or jalfrezi dishes in the menu.
Sum up your cooking style in a single sentence…
Creative, innovative, and totally unique with a nod to India’s diverse regional flavours and time-honoured recipes passed down through generations.
What’s the worst review you’ve ever had?
There was an online order for butter chicken, where we use dried Fenugreek in the sauce, and the guest said that she could taste fresh basil in the dish – more confusing than critical.
What advice would you give someone starting out in the industry?
Be focused, set goals, and set deadlines. Don’t do anything half-heartedly.
Which single item of kitchen equipment could you not live without?
A combi-oven.
What would you choose to eat for your last meal?
Fish curry made by my mom.
À la carte or tasting menu?
A la carte menu because it has more options to choose from.
What’s the best meal you’ve ever had in a restaurant?
Beef bourguignon by chef Raymond Blanc.
What’s your favourite fast food joint?
Madras Flavour in Hounslow.
What’s the dish you wish you’d thought of?
Soufflé. I love experimenting and using different techniques and it’s a very technical dish
MasterChef or Great British Menu?
MasterChef.
What’s the most overrated food?
Burgers are so overrated.
You’re restaurant dictator for a day – what would you ban?
Chefs having to work during the weekend.
Who would your dream dinner party guests be?
Indian actor Hrithik Roshan.
What’s your earliest food memory?
Sabudana khichdi. It’s Indian fasting food made with sago.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
We were in a bad car accident in 2018 on the way to work along with our staff. Thankfully we were all ok, but it gave us quite a fright.
Where do you go when you want to let your hair down?
On a quiet riverside walk. When you’re working in a fast-paced environment most of the time and also have a busy family life at home, my version of letting my hair down is finding moments of peace and quiet and actually being able to switch off.
What’s your tipple of choice?
Any variation of a mojito
What’s your favourite food and drink pairing?
Sol Kadi (mangosteen and coconut drink) and lamb fry.
What do you consider to be your signature dish?
Patra chaat. It’s my own version of the Indian street food using colocasia leaves that are rolled with added spices and it’s a customer favourite at Pravaas.