How long have you been a chef?
For 16 years now.
What are your signature dishes?
Alishaan murgh, Bihari lamb kebab, chicken souvlaki, parmigiana chicken, grilled jumbo shrimp with peri peri sauce, ikan pepe, hed tod prik tai dam, qorma and turush-e-paneer.
What inspired you to take up cooking?
My love for good food and the unstoppable thirst to discover food, flavours and cooking styles.
Why do you think there aren’t many women chef around?
In India, I see very few women chefs. But in Canada, my kitchen had more women than men. They are good at what they do and have a lot of conviction and passion.