Chef of the Week: Arbinder Duggal, MasterChef: The Professionals Semi-Finalist 2019 & Roux Scholarship Finalist

How long have you worked at your current restaurant?
I have been doing private dining for the last year, I started the business during lock down.

Where did your passion for cooking come from and where did you learn your skills?
As much as I love Indian cuisine at the same time I love French, British and European cuisine which gave me lot of passion to do progressive Indian cuisine. Learning skill is a long process which I have picked up in 17 years of being chef.

What do you enjoy most about being a chef?
Trying new combination of flavour profile in one dish.

Name three ingredients you couldn’t cook without.
Salt, sugar and butter.

Which piece of kitchen equipment couldn’t you live without?
A cooking range, you can’t cook anything without one!

What food trends are you spotting at the moment?
Progressive Indian cuisine is going to be trending.

What do you think is a common mistake that lets chefs down?
Taking on too much and becoming under pressure.

What is your favourite time of year for food, and why?
It has to be summer with so many veg & fruits to choose from .

Which of your dishes are you most proud of?
Beetroot & multi seeds quinoa dressed in pomegranate dressing, beetroot ketchup, beetroot meringue quinoa cracker & black salt espuma. Its quirky, superfood and can be done vegan.

How do you come up with new dishes?
Try to link my roots with modern techniques.

Who was your greatest influence?
My mum, she taught me how to use spices from very early age .

Tell us three chefs you admire

What is your favourite cookbook?
Le Repoitre.

Who do you think are the chefs to watch over the next few months?
I think surprisingly it should be me!

What’s been your favourite new restaurant opening of the last year?
Attawa in Dalston, London.