How did it all start? Share your culinary journey with us?                  

After I got admission to IHM Mumbai, I think during my Industrial Training days I developed an inclination towards the kitchen which was recognized by my mentor and faculty Chef Vernon Coelho who later on helped me in gaining my knowledge in the field.

What are your earliest memories of the kitchens you worked in?

Being an Indian your first memories are always from the home kitchen, I remember as a kid always being in the kitchen whenever non-vegetarian is getting cooked. My mother being excellent in non-vegetarian cooking helped me in learning most of the dishes learned in life when I chose this profession.

A dish your patrons/guest loves                                                    

I feel that Bajra Khichra on my menu is the one that is loved by most of the guests as it is a local dish with millet.

What according to you does it take to become a successful chef? 

I think to be a successful Chef one needs to have presence of mind as we are playing with different ingredients and we should understand them better and their combinations apart from a passion and love for cooking.

What advice would you give to a young culinary student?               

Focus on mastering your local delicacies as nobody knows them better than you.

If food could talk, which dish in your menu would have the most interesting story to tell?  

Junglee maas is one of the most intriguing dishes because it needs only four basic ingredients, including the meat used.

As an Executive Chef, have you ever had any funny or bizarre requests from guests that you managed to fulfil?

In my career span of over 2 decades, there have been several times special guests request comes which one may refer to funny but yet simple things, it would not be wise on my part to name them as being a chef it is my duty to fulfill what guests ask.

If you were a vegetable, which one would you be, and why? 

Potato, I guess as it can be used anywhere