How did it all start? Share your culinary journey with us.
I started with Olive Bar n Kitchen, Mehrauli, New Delhi as a Management trainee. I completed my culinary education at IHM Kolkata, where I also underwent my industrial training at Taj Bengal. My career as a Chef trainee began at Olive Bar n Kitchen in Delhi, where I established a solid foundation and learned the basics. I then gained further experience working for a few months at Hyatt and Tres, a fine dining restaurant in Delhi, and continued to expand my culinary journey from there.

What are your earliest memories of the kitchens you worked in?
Worked 18 hours a day during which morning and afternoon used to pack butchery and set walk-in fridges and cleaning other fridges and freezers. During the evening, service was only allowed to pick up the Amuse bouche for the first 60 days before I could finally work in the main kitchen.

A dish your patrons/guests love
Here are a few dishes that the guests love: Spaghetti carbonara, Lamb Corsica & Maple roasted root vegetable salad

A dish that you love but do not have on your menu
Pumpkin Steak is one of the dishes that I love but it's not on the menu. I am planning to add this dish to the menu.

What according to you does it take to become a successful chef?
To become a successful chef, there are several key factors that contribute to one's culinary journey. While these factors can vary depending on personal circumstances and goals, here are some common elements that are often associated with success in the culinary field:
(i) passion for the culinary art
(ii) strong work ethic
(iii) Adaptability and continuous learning

What advice would you give to a young culinary student?
If you're a young culinary student embarking on your culinary journey, here are some points to consider:
(i) Young students should develop a strong foundation during education
(ii) Embrace hard work, discipline, and time management as this industry requires all these aspects to be a way forward.

What instruments/ equipment/devices you cannot imagine working without?
The equipment that I cannot imagine working without are my kitchen diary, knives and tweezers.

Your favorite ingredient is…
My favorite ingredients are garlic, thyme, bay leaf, and chili varieties.

Name chefs, you find amazing, or chefs' work you admire.
A few chefs whom I find amazing & admire to work with are Legendary Chef Marco Pierre White, Chef Peter Gilmore & Chef Atul Kochhar.

What books should every chef read?
Flavor Bible by Karen page
Flavourthesaurus
Salt-fat-acid-heat by Samin nosrat
Kitchen Confidential - Anthony Bourdain