What did you have for dinner last night?
I keep experimenting with different food in my home kitchen. I created a hearty Ambi murgh pulao using the season’s best produce, mangoes with basmati rice and chicken. Hand-pounded garlic and chilli chutney lent to the flavours of the biryani brilliantly well.
What are you reading now?
Currently, I am reading Blink . The book is about the first impressions you have without your conscious mind being aware of it. This is very important in our profession as it teaches one to respect intuition and not ignore it.
What's your favourite recipe book?
There are plenty of recipe books and each one has a different character and target audience.
Having spent so many years in the industry, I try to delve deeper into the food cultures and the histories behind each preparation so that the dish is offered in the right perspective. To prepare for the Dehlavi food festival at ITC Grand Chola, for example, I visited the homes of various home cooks where recipes have been handed down over generations.
Next vacation? What do you plan to eat there?
North West frontier, to understand the journey of food and its evolution to today's genre of North Indian food.
Best meal?
Tough question! One that stands out vividly in my mind is this small Japanese eatery in Bali, run by an old Japanese couple where I had the most amazing meal.
What about the worst?
None that I can think of. I believe that a chef always makes food to the best of his or her ability and that effort cannot be negated.
Places you eat at most often?
I try sampling new restaurants at least once, so on most of my outings for food, I land up trying new eateries. There are so many of these restaurants around the place and I see a lot of good work is being done by new genres of chefs in creating unique experiences.
Lessons learnt in the kitchen?
To keep the food flavours intact by keeping in line with the traditional preparations and originality of cuisine, yet creating new combinations and experimenting with food to demystify without compromising on the food legacy. I believe that one has to be passionate about cooking to be a successful chef. One must also have an extremely positive outlook towards people and situations.
Any secret junk food confessions?
None! I have tried everything, though in moderation. But when in doubt, I go for comfort food like a biryani, egg or butter toast.
Last meal on earth: What would you choose?
Mom's food.
