As a chef, I can make food in countless ways and cuisines, using complicated ingredients and tricky processes, and yet I believe that food should be made in only one way ‘Simple and Healthy’ . And thats why the only guideline I follow is to create ‘Food as it should be’ .
I love to take the freshest of vegetables and fresh herbs and give a chance to their innate, earthy flavours and tastes to tantalise the tongue. It is almost amusing how we have learnt to neglect the power of simplicity and unadulterated original flavours of foods.A simple mushroom can be made better than a fine cut of meat AND a peach can be made better than a meringue pie.
Over years of experience I have learnt that it is easier to make food with an overabundance of spices, flavours and mixture of tastes. But what nourishes the body and satiates your mind are few pure ingredients made to give extraordinary special effects. That way each bite will reflect the cook’s passion and respect for the guest.
While I try to follow all that, as much as is possible, I have also been busy inventing, re-inventing and revisiting traditional cuisines. Even a plate of good old french fries can surely be made more creative, more tasteful, more healthy and beyond imagination. Thats when my kitchen turns into an art studio. Every dish is a canvas that I believe can be worked upon to give sensational variations.
Just love the art in my business.
We receive rave reviews for our..
Scallop with Cauliflower
Seabass moilee
Tandoori monk fish
