What is your philosophy of cooking?
My philosophy is the experience that I create for my diners Their first expression with the first bite tells my success story. I always prefer to use local grown products. "Go Local" is my motto.
What is your area of expertise?
Roast is my area of expertise: I have curated plenty of exclusive dishes and I am learning every day to make it better. Personally I think roasting or pork crackling with burnt onion and apple chutney is one of my signature dishes which always stand out from my others recipes.
Had you not been a chef then what?
I always wanted to be a musician though I don't know how to play a single instrument. Perhaps it is about creativity and harmony that come out through my culinary skills.
What is your source of inspiration?
I always wanted to try something different which is interesting and fun as career. I come from a Bengali foodie family where everyone is fond of good food. During my school days I used to watch roadside vendors chopping vegetables with such expertise, they had no degree but their talent was such an inspiration.
During summer my mother used to make home grown vegetable pickles which lasted for six months that was another high point in my life as inspiration. During this process I started developing interest for different spices and finally I joined culinary school.
How has the journey been so far?
This story is from the June - July 2023 edition of Food & Beverage Business Review.
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This story is from the June - July 2023 edition of Food & Beverage Business Review.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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