Member Info
How long have you worked at your current restaurant?
I have worked at Purple Poppadom as a Head Chef for 9 years.
Where did your passion for cooking come from and where did you learn your skills?
I started my professional career in 2001 with The Oberoi Vanya Vilas, a five-star resort in Rajasthan, India. After working at a few more hotels in the same chain I came to London in 2005. I worked at various Indian Restaurants to gain experience, then in 2008 I moved to Cardiff. I studied for three years and gained a bachelor’s degree in Hotel Management from Bangalore University, India.
What do you enjoy most about being a chef?
The best thing is to follow my passion of being a chef. I am proud that Purple Poppadom is in Michelin Guide and Good Food Guide. I think all chefs enjoy these kinds of rewards which they get from their hard work.
Which of your dishes are you most proud of?
Venison Laal Maas (red spicy deer curry) with millet bread accompanied with garlic and red chilli relish. This is a traditional Rajasthani dish which I am proud of to bring it to UK.
How do you come up with new dishes?
I like to keep up with current trends, finding inspiration from recipe videos, books, Michelin star chefs and the new dishes they are creating. We have our traditional styles of dishes and then take them to new places using the influence of different styles of cuisine. Adding a fresh twist has always been our hallmark at the Purple Poppadom.
Who was your greatest influence?
There are many good chefs but the ones influenced me the most are Chef Vivek Singh (Cinnamon Club, London) and chef James Sommerin.
What is your favourite cookbook?
My favourite cookbook is “The 5000 Mile Journey” by Anand George.
