How has the way that you cook changed as your career has progressed?
It was changed so much, when I was in India food use to more traditional nothing much innovation was seen at that time, the journey of arriving in Singapore made me a better chef, making Indian food more presentable, contemporary, more tasty with using modern cooking techniques.
Where and how do you find inspiration for your work?
Inspiration I get is from My Guest when they appreciate Our Cusine, that’s makes me to create new recipes and Singapore is a food paradise, going around different places gives me inspiration, now as Michelin I follow so many chefs from other cusine that also inspires me.
Did you grow up eating mushrooms? What is your earliest memory of eating a mushroom or a mushroom dish?
Yes In My Native Place, Local mushroom are grown and sale with in the market but very small quantity.
The first mushroom I have tested in very young age is Mushroom Sorba (its mushroom soup made in Indian style) and First Mushroom Dish I had was Muhroom Hara Pyaz Masala, Now this dish is part of our menu in my restaurant.
Do you see mushrooms as a luxurious ingredient or a humble ingredient?
Personally I will call Mushroom is a versatile Ingredient, which could be decent mushroom button mushroom to luxurious Like Gucchi Mushroom from Himalayas.
Using A Luxurious mushroom Brings Your Cuisine To a New next level, like it becomes more novel With a range flavors Chefs work to make more flavourful, texture and uniqness in the mushroom.
For the rest of your life you can cook with, and eat, only one variety of mushroom – which variety do you choose and why?
I always loved potobello mushroom and to create a dish out of it, its such beautiful mushroom I can make a tanddori version, I can make a savoury , I can make curry or I can make bread , so think I can survive on.
What’s the secret to getting the most flavour out of fungi?
Personally, I like to do marination, or using spices with Mushroom.
Mushroom has natural flavor, we need to balance that with additing the extra spice to compliment with it like corrainder powder,turmeric,garam masala , mustard oil,using the Cheese, etc
If you’re cooking mushrooms at home for yourself or your friends how do you like to prepare them?
In home I would simply make a nice Mushroom Cashewnut Rice Pulao served with some mushroom Potato curry.
Can you describe a memorable experience involving a glass or bottle of Krug?
My Memorable Moment with glass of Krug is a jugulbandi (create the orchestra of Champagne and Indian Food) with the Indian Food, every time I have enjoyed it having or matching Krug with My Indian Cusine.
What is the dish you have paired with Krug Grande Cuvée?
Chargrilled Tandoori Spiced Portobello,
Filled with Roquefort Cardamum Cheese.
Main ingredients :
Please explain the inspiration behind the dish?
I have been in Singapore for more then 10 years, we all love cheese and varieties of dishes flavoured with cheese, that’s why Singapore has inspired to a modern version of Tandoori mushroom with Portobello and Roquefort.
Why does it pair so well with Krug Grande Cuvée?
One Potobello goes very well with Krug Grande Cuvee,
Since spice like corrainder, mustard oil, low fat yoghurt and pinch of nutmeg in the marination and filling of Roquefort cheese with cardamom which balances the dish and makes the mushroom so juicy and tasty.