Chef of the Week Sponsored by Pure Ionic Water: Praveen Nayak, Executive Sous Chef at The Lalit
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How long have you worked at your current restaurant?
I have been working at The Lalit since February 2026. Before joining The Lalit, I worked at Brasserie Blanc under Chef Raymond Blanc for approximately 2.5 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking comes from my roots in Rajasthan, where food is deeply connected to family, culture, tradition, and hospitality. Growing up surrounded by the rich flavours and culinary heritage of the region, I developed a natural curiosity about spices, traditional techniques, and the stories behind each dish.
What do you enjoy most about being a chef?
What I enjoy most about being a chef is bringing people together through food. I love taking traditional Indian flavours, especially those from my Rajasthani heritage, and giving them a modern touch. The creativity, teamwork, and opportunity to make people happy through food are what I find most rewarding.
Name three ingredients you couldn’t cook without.
If I had to choose three, they would be Chilli, Garlic and Coriander. They are at the heart of so many Indian dishes and bring warmth, depth, and character to my cooking.
Which piece of kitchen equipment couldn’t you live without?
I couldn’t live without my chef’s knife. It’s the most essential tool in my kitchen — from preparation to presentation, precision starts with a good knife.
What food trends are you spotting at the moment?
I’m seeing a growing interest in regional Indian cuisine, plant-based dishes, and modern takes on traditional recipes. Diners are looking for authentic flavours presented in a fresh, contemporary way — which is very close to my own style of cooking.
What do you think is a common mistake that lets chefs down?
I think one common mistake is overcomplicating a dish. Sometimes chefs try to do too much and lose the original flavour and identity of the food. Good cooking is about balance, simplicity, and letting quality ingredients speak for themselves.
What is your favourite time of year for food, and why?
My favourite time of year is winter, when you can enjoy rich, warming flavours and comforting dishes. I especially love using seasonal ingredients and bringing the bold, hearty flavours of Indian cuisine to the table.
Which of your dishes are you most proud of?
One dish I’m particularly proud of is Ker Sangri Ke Kofte. It has a special connection to my Rajasthani roots and the royal culinary tradition I experienced in Udaipur. It represents my passion for preserving heritage while giving traditional flavours a contemporary expression.
How do you come up with new dishes?
I start with a traditional flavour, ingredient, or memory and then explore how I can present it in a new way. I enjoy combining Indian flavours with modern techniques; while always making sure the original identity of the dish remains at the heart of it.
Who was your greatest influence?
My greatest influence has been the culinary heritage of Rajasthan and the chefs I have had the privilege to learn from throughout my career. My experiences in Udaipur and with the royal culinary tradition shaped my respect for authentic Indian flavours, while my international experience taught me precision and creativity.
Tell us three chefs you admire.
Three chefs I really admire are Raymond Blanc, Vikas Khanna and Ranveer Brar admire their creativity, discipline, and the way they have brought their culinary heritage and knowledge to a wider international audience.
What is your favourite cookbook?
Two books that I particularly admire are Prashad Cooking with Indian Masters by Jiggs Kalra and Rajasthan: An Oral History of Food and Culture by Tarla Dalal. I’m also currently writing my own book on Rajasthani cuisine, focusing on its rich heritage, traditional flavours, and culinary stories.
Who do you think are the chefs to watch over the next few months?
I think the chefs to watch are those who are celebrating their roots while pushing cuisine forward. There is a lot of exciting talent emerging from India and the UK, particularly chefs bringing regional Indian flavours into modern fine dining. It’s an exciting time for Indian cuisine globally.
What’s been your favourite new restaurant opening of the last year?
One of my favourite recent openings is Trèsind London. I admire how it takes Indian cuisine in a bold, contemporary direction while respecting its traditional flavours and identity. The creativity, technique, and attention to detail really stand out.
