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

I used to stay in Fatehpur with my family. I was not interested in academics my friends used to go to five-star hotels and I used to feel I also want to do something where I can go to big hotels. It quite amazed me how would be the kitchen of a five-star hotel. I loved to create something new every day that is delicious and a treat for the eyes. That's when I decided I want to become a Halwai and that's when the journey started.

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

When first i came to Mumbai I started working at a halwai. There were 250 to 300 people in the kitchen when I first entered. I got scared and was so nervous that I fell ill in a few days. But then my dream was to become a big halwai. Today I am here handling a Luxury sweets store Meetha By Radisson because of that. 

 A dish your patrons/guests love

In my long career of 22 years apart from other sweets, Rasmalai is something that guests love. I have worked in a few five-star hotels wherein guests still call me personally and order Rasmalai for their functions. 

 A dish that you love but do not have on your menu

Meetha By Radisson is a store where all my secret recipes I have added to the menu. Be it Rasmalai, Dry fruit sweets, Kesar pista stuffed Gulab Jamun, Coin Kaju Katri, Chocolate Motichur Ladoo, and more. 

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

In order to become a Successful chef, you need to master the art of learning. You should keep learning at every stage of life. Also, Hardwork is the key to success. Experience is an essential factor to help an individual become a chef, but there is one important quality that can help all aspiring chefs to be successful in their careers: it is the passion for food.

 What advice would you give to a young culinary student?

I would like to ask them to Concentrate on work. Learn all the recipes and give it a personal touch. Improvise what you do in life on a daily basis and focus on your goal. Focus Is most important for beginners. Listen to your seniors and have the urge of learning and spend time in the kitchen with experts. 

 What instruments/ equipment/devices you cannot imagine working without?

I can’t imagine myself without Kadai palta in my kitchen. Rest everything I can manage. 

 Your favorite ingredient is…

Being a Halwai, my favorite ingredient is Sugar. Just can't do without sugar.

 Name chefs, you find amazing or chefs' work you admire.

My first Chef and someone I admire who taught me a lot in the kitchen is Chef Rajkumar. I was very new when I came to Mumbai. He was my motivation to learn so much in my life. He gave me knowledge of this industry. And I shall forever oblige him for making me who I am today. 

 What books should every chef read?

The best book is spending 12 hours standing in a kitchen. This is what I believe like I said I was not much interested in academics so my school, and college is my kitchen. Every day I get to learn something from my staff. 

 What is new coming up from the Brand "MEETHA"

We at Meetha By Radisson are preparing Raksha Bandhan Special Hampers. With our assorted sweets, we will be making special gifting hampers for this beautiful festival of brothers and sisters.