SANDEEP ALI

Head chef, Punjab Grill

We’ve had a few odd requests such as chicken biryani, with no chicken. The first time I heard this, I figured Just For Laughs was around filming my reaction. However, you soon realise guests just want to have biryani with the spices and no meat.

I spent two weeks perfecting the anjeer kulfi in honeysnap basket with fig and salted caramel sauce, on our menu at Punjab Grill. I wanted to get it just right.

Ideas for dishes come up at the weirdest times and places. I’ve had a few eureka moments right in the middle of a conversation.

I tried a hotpot at a restaurant in Beijing and I remember not being able to taste anything for the next hour. Simply because of the sheer amount of peppers and star-anise in the broth.

My favourite flavour is chatpata. It’s the perfect amalgamation of sweet, spicy, sour and tangy. A chatpata dish will never allow your palate to rest as every bite will introduce new flavours.

My personal food quest is to have sushi and sashimi in Japan, tapas and paella in Spain, and beef bourguignon and croissants in France. Basically I want to eat my way around the world.

I’m most happy in the kitchen. It’s usually the first place I look for.

Venetian Village, Khor Al Maqta’a, Abu Dhabi, daily 12.30pm to midnight. Tel: (02) 4499839. Taxi: Venetian Village. venetianvillage.ae