1. To begin with tell us about your journey so far?
I was born in Kerala, a food lover’s paradise in South India. I always aspired to work in the food and beverage industry and spent a couple of years of my early career working in a continental kitchen. This is when I realised that there is no cuisine as diverse as Indian food because it is composed of amazing ingredients mixed with an array of delicate spices. I came to the conclusion that the same spices in different ratios will bring out entirely different flavors. It was exciting to explore food from different regions of India. I am still learning, as cooking is a never-ending journey of discovery.
2. What are the trademarks of your cooking?
After perfecting the flavors of every dish, I then think of unique ways to present these dishes in a modern way.
3. What are your essential ingredients, the things you couldn’t live without?
The incredible spices that India and the world has to offer.
4. Do you find it a challenge to constantly innovate?
It is a challenge but positive feedback from guests inspires me to constantly innovate and create.
5. Do you have anything special planned for the coming Christmas and New Year?
For each and every season, we will have a seasonal menu selection for our customers.
6. Can you share a favourite recipe?
Kandari Murgh Tikka – this is one of our signature dishes at The Golden Peacock. It is from our capital city of India. We use amazing organic chicken, pomegranate, baby beetroot, cumin seeds, coriander seeds, Kashmiri chilli, hung curds and cashew nuts.
7. What advice would you give home chefs who are inspired by your style of cookery?
The more you practice the closer you come to perfection. A dish cooked from the heart always tastes better.
8. What message you would like to convey to our audience?
If you are passionate about cooking, you should try and spread