The Lalit Ashok.
How long have you been a chef?
I have been a professional chef for 8 years.
What are your signature dishes?
Kabuli Polow, Ash Sirka Pyaz Morgh and Chapali Kabab.
What inspired you to take up cooking?
I have been greatly inspired by my grand mother.
What has been your most memorable moment as a chef?
My most memorable moment would have to be the very first day I stepped into the kitchen and had to assist a huge Nauroz lunch party. There were 3,000 diners. It was life - changing for me. It was then, when I knew that catering is my destiny.
Why do you think there aren’t many woman chefs around?
I think women like to cook at home rather than in a hotel’s restaurant kitchen. This is probably because of the male dominance and egos found in hotel kitchens in India. But I still would say that women chefs are domestic chefs and love working around their own environment where they are comfortable in.