1. Your favourite cuisine? In India its North Indian, Gujarati and Maharashtrian Cuisine. Globally its Italian, French, Thai and Lebanese.
2. Your favourite dish at home?
Marathi Simple Meal.
Vangyacha Bharit ( Baingan Bhurta or Olo in Gujrati )
Bajri Bhakri ( Rotlo )
Gujrati Vara Ni Dal and Bhath
3. The dishes you love to cook?
Italian Mushroom Risotto, Lamb Ragu Rigatoni and Eggplant Parmigiano.
Thai Somtam Salad, Phad Thai Noodles, Green and Red Curries.
Lebanese. Mezze Like Hummus,Spicy Zhoug, Babaghanouz ,Toum Sauce with Fresh Pitta and Felafel.
Working on Royal Gaekwadi Cuisine so keep trying lot of them to standardized recipes.
4. Which cities in India and/ or abroad would you rate as best for foodies ?
Delhi….For Chats / Kebabs and Muslim Dominated Cuisine, and plus all influential cuisines and best restaurants due to Capital City.
All Cities have there some or other speciality, but if one then its Delhi.
Globally, Dubai, London, Melbourne and Bangkok.
In Dubai mostly all world best chefs restaurant are present and global cuisine at their best can be found here.
Same is with London, Melbourne and Bangkok.
5. If you had a choice of starting a restaurant in any city which would these cities be?
Initially thought was of Vadodara and now at Kevadia a place where world tallest statue, Statue Of Unity is placed.
Want to create a Michelin level Gujrati Cuisine restaurant with all delicate dishes from all over Gujrat, it will be very local, seasonal and sustainable ingredients, educating travellers on cuisine, culture and ingredients, it will be in Thali format but global techniques will be used to give that magic in food, it will be in comfortable informal environment on line of Tickets Restaurant in Spain.
6. Your most memorable meal or meals?
Bombay Canteen ( regional Indian food ) and Gazalee ( coastal seafood of west coast ) in Mumbai. Farzi ( magic cuisine) and Karims ( moglai food ) in Delhi, Karavalli ( regional and coastal south food ) in Bangalore.
DhamDhoom ( regional food ) and Vishala ( gujrati cuisine with enviorment ) in Ahmedabad.
Globally, Tresind ( modernist indian food/ Shoo Fee Ma Fee { moroccon cuisine in Dubai. Took-La-Dee ( thai street food ) and , GAA ( Indian Cuisine with Thai Influence ) in Bangkok.
But most memorable and magic meal was “ TICKETS “ Restaurant in Barcelona Spain
TONKA in Melboune is best fusion of Italian and Indian.
Many more are there and every restaurant has its own uniqueness and speciality.
7. How would you celebrate a Romantic meal with spouse? Creating three course rustic menu from scratch on river bank with help of woodfire and large candles on stick around.
Kotha Mint Granita with Paani Poori ( her favorite ), Ubadiyu with local and global vegetables and assorted chutneys, and Fruit Ubadiyu with Cream Matho.
So there is fun, conversation and soul food, as we have to create with own hands and no complex routine.
8. If you were told you could plan your last meal what would it be like, what kind of setting and whom would you invite?
It will be from best of my travels abroad and India, it will be 30 courses ( a bite portion to have a glimpse of unusual taste ) and proper sit-down, served maharaja style ( like Baroda State Dinners )
and invitees will be all who supported me to grow in last 40 years of culinary growth and stature, it can be lowest level cook to, great families who believed in my culinary art, all gurus who hold my hands from day one here and abroad, close friends who remain with me in all my ups and down and last my family.
Printed Menu and set of 100 recipes in form of book will be gifted to all and everyone.
9. Your career highlights from education to today.
I started my career at early age of 15 from part time cashier to restaurant order taker to kitchen commis to executive chef to f n b director to Dgm of Hotel and now Director Innovation, just last October I completed my 40 years with one single Brand Hotel Surya Palace, it’s also high light of my career.
Graduate from MSU, Vadodara.
IHM Graduate from Ahmedabad.
Got first Third Prize Culinary Trophy for IHM Ahmedabad in first culinary competition ever happened between inter ihm colleges.
Kitchen Management Trainee At Taj Mumbai ( for six months ).
Supported Taj group in there Gujrati Cuisine by installing Gujrati Maharaj in their properties. ( till date ).
Travelled and trained extensively In Grand Hyatt Bangkok for Thai Cuisine, Mostro del Lago , Florence Italy, Hotel St.James CourtLondon.
Travelled most countries which have culinary importance globally.
Most important was doing training at Three Michelin Restaurant of Legendary Chef Paul Bocuse, name of restaurant was also name Paul Bocuse, Lyon, France.
Started and Done many food promotions for city of Vadodara.
Gourmet Outdoors pioneer and one to start in Vadodara.
Done Royal Marriages at Vadodara Palace, Business Tycoons, Star Cricketers.
Official Caterer to International and Indian cricket team visiting Vadodara.
Supported Taj Mumbai ( gujrati cuisine ) for first mega marriage event at Wankhede Stadium ( Mr. Bharat Shah, Diamond Merchant ).
Presently creating Indian Cuisine for Global Super Stores like Tesco, Walmart, Iceland and many more in UK, first to start Indian Meals in Piccard ( France ), Trader Joes a gourmet store in all of USA we serve them also. Serving Australia, New Zealand and USA a indian ethnic food.
In making of Culinary Book on Royal Cuisine of Vadodara ( The Princely State )
I am in highest collection of Global and Local Menus and Cookery Books from my world travel.
