What was your first industry job?
Working for the Oberoi hotel group back in India. I was 20-year-old starting out as a chef trainee. Learned a lot.
If you weren’t in kitchens, what would you do?
I’d be a doctor. I was a student of science early at university, so would perhaps I would have continued with that.
What industry figure do you most admire?
Chef Satish Arora. He was the youngest executive chef of the Taj Mahal Mumbai at just 26. He was such an inspiration for me.
What’s your pet hate in the kitchen?
Cluttered, messy workspaces. It’s always much better and more hygienic to clean as you go.
Sum up your cooking style in a single sentence
Classical Indian dining, delivered with refined flavours and precision.
What’s the worst review you’ve ever had?
We had an odd Google review the other day. We were told our staff were too attentive – which knocked us down to a four-star rating.
What advice would you give someone starting out in the industry?
Have patience, work hard and to try and get a good mentor. Having someone to help guide you and show you the ropes when you’re starting out is invaluable.
Which single item of kitchen equipment could you not live without?
A sharp knife.
What would you choose to eat for your last meal?
A home cooked meal from my wife. She’s a better cook than me!
À la carte or tasting menu?
À la carte for me – I love looking over a menu and seeing what takes my fancy on that day.
What’s the best meal you’ve ever had in a restaurant?
While not the best meal I’ve ever had, I recently had a fantastic meal at Sarvanaa Bhavan. It’s a simple South Indian restaurant doing great food.
What’s your favourite fast-food joint?
I love a good Nando’s!
MasterChef or Great British Menu?
Great British Menu.
You’re restaurant dictator for a day – what would you ban?
When people have ketchup with everything. Awful.
What’s your earliest food memory?
Cooking at home with my mother.
TikTok or Instagram?
Instagram.
What’s your tipple of choice?
I love relaxing with a good Whisky in the evening.
What’s your favourite food and drink pairing?
It’s a classic but in lovely weather, there’s not much better than some delicious, charred BBQ food paired with a chilled pilsner.
What do you consider to be your signature dish?
I love trying innovative new twists on Indian BBQ. One of our most popular dishes at BAUJI currently is the shatkora jinga – which are big prawns marinated in garlic, chilli and shatkora (a rare citrus and lemongrass) before being charred in tandoor - simply delicious and with the perfect amount of kick.