What did you have for dinner last night?
I had a simple meal — dal tadka with phulkas and curd.
What are you reading now?
Under Pressure: Cooking Sous Vide by one of America’s most respected chefs, Thomas Keller. The technique involves cooking at precise temperatures and gives a result that no other method of cooking does.
What's your favourite recipe book?
Nobu: The Cookbook by ace Japanese sushi chef Nobuyuki Matsuhisa. It details the story of how the chef uses the freshest ingredients to present his food in a simple yet effective way and this aspect of the book is very inspiring to me.
Next vacation? What do you plan to eat there?
I’m off to Cardiff, Wales with my family. Hoping to relish some old time classic British delicacies while I’m there!
Best meal?
I would say it’s the fish curry prepared by my mother. Nothing comes close to it.
What about the worst?
I could never call any meal I have as the worst one. Being a chef, I have always enjoyed food served to me.
Places you eat at most often?
Howzatt at Galaxy Hotel when I’m in Gurgaon and Bay View at Fisherman’s Cove in Chennai are my favourites.
Lessons learnt in the kitchen?
I would sum it up in four words: commitment, initiative, innovation and passion. These are essential in a chef or anyone working in a kitchen.
Any secret junk food confessions?
I’ve a weakness for late-night parathas at Pandara Road in Delhi
Last meal on earth: What would you choose?
My favourite meal is what my mother cooks, so I would choose anything cooked by her.
Chef Pappu Singh is the Executive Chef at Trident, Chennai
