What did you have for dinner last night?
I tasted the multiple biryanis and kababs being made for a large wedding dinner at the hotel. They were exceptional and kept me smiling all night.
What are you reading now?
The Last Mughal: The Fall of a Dynasty by William Dalrymple; it’s a remarkable insight into India’s history.
What's your favourite recipe book?
I don’t have one. I like to create my own recipes.
Next vacation? What do you plan to eat there?
Japan; for the amazing Tsukiji fish market in Tokyo and the fabulous restaurants. I would head straight to Nodaiwa restaurant for unagi, especially the shirayaki which is first steamed and then grilled. Next would be Nihonryori Ryugin for the chef’s contemporary kaiseki and his legendary pear dessert which is nitro-chilled to -196C and served with a sauce of the same fruit heated to a scalding 99C — simply amazing. And finally, I’d go to Sushi Mizutani restaurant for their world-renowned selection of sushi, especially the blue fin and abalone.
Best meal?
Difficult choice: it’s a toss between The Grange at Hilton in Adelaide, Tetsuya's Restaurant in Sydney, Vue de Monde in Melbourne and The Ledbury in London.
What about the worst?
Again, there are quite a few, but I would not like to name them.
Places you eat at most often?
Whenever I get the chance, I prefer to eat home-cooked food with friends to get a better understanding of traditional cuisines.
Lessons learnt in the kitchen?
It is important to care about the food you work with and respect your workspace. Have a sense of humour and cook with the love with which your mother cooked for you.
Using the right tools will make cooking a pleasure. Use the right knife for the job — different tasks need different knives — and always keep them sharp. The knife should always be slicing away from your body and never towards you.
Any secret junk food confessions?
French fries, but I manage to keep away from them these days.
Last meal on earth: What would you choose?
A big party with my family and friends, with food from around the world to eat and drink to death.
(Ajit Bangera is the senior executive chef at ITC Grand Chola, Chennai)