‘Food is an experience, a memory’
Winner of the 2016 What’s On Chef of the Year award
Tell us a bit about yourself. I am from Uttar Pradesh, India. I have been in the food industry for over 10 years. What is your earliest childhood kitchen memory? As a young boy, I would watch my mother prepare delicious fish curry. I wasn’t allowed in the kitchen, lest I made a mess or hurt myself, so I’d stand for hours in the doorway and watch her cook. A culinary adventure that you’d like to share with us. The first time I realised that Indian and European food make for a great fusion. Learning how to cook Indian dishes came naturally to me, but it was the experience of working with different flavours and cuisines that kickstarted my culinary adventure. Tamba is different from other Indian restaurants because... It’s a blend of unique flavours and international cooking techniques. We strive to offer our guests unforgettable flavours. What has the UAE taught you about food and cooking? It has taught me a lot about people! Here, the foodies are open-minded and willing to try out new foods, concepts, etc. What’s your culinary philosophy? Food is an experience, a love and a memory. Any tips for the chefs in making? Don’t run after glamour or fame. Simply love what you do and let your passion for food be your key driver; it’s the only way to grow in your field. If not a chef, what would you have been? A photographer. I love taking photos of nature and food, of course! Apart from cooking, what else do you like to do? I like reading, listening to music and writing. They keep me relaxed.