Harnessing the tandoor for quirky tikka menus
Culinary Journey: Passed out from Rizvi College of Hotel Management in 2005 and started working for Intercontinental The Grand (The Lalit) in Mumbai. Worked at hotels and brands like Sahara Star, Marriott, Hyatt, Oakwood and Intercontinental, Marine Drive.Specialty Cuisine: Indian and Tandoor. Has also received training in Continental and Oriental cuisines.
Industry Inspirations: Chef Johern Kern, Chef Salil Fadnis, Chef Javed and Chef Satish Reddy. Believes in the distinguishing characteristics of a successful chef such as individual uniforms, skills, culinary art and the knowledge of food. Hailing from Bengal, he has infused his love for strong taste profiles and varied flavour combinations into his food.
Signature Recipes: Murgh amicha tikka, paneer jalapeno tikka and murgh jaituni tikka. Believes in authentic and fusion recipes, and likes to mix and match ingredients.
A Sunday Brunch With Family: BBQ, fish, chicken, dal and aloo bhaja. Typical home-made food in Bengali style with Rosogula for dessert.
Hobbies Outside The Kitchen: Singing and listening to gazals by Jagjit Singh.
Alternate Career Choice: Chartered accountant.
PERSONAL INSIGHTS ON
Culinary Forums: They play a major role in the development and training of a chef. Chefs are provided recognition among their peers in the industry and organizations give a stage for chefs to showcase their innovation and creativity. Forums can help in bringing up young chefs and initiating them in the industry.
هذه القصة مأخوذة من طبعة September - October 2018 من foodService India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة September - October 2018 من foodService India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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