Where did you grow up?
Mumbai, then Bombay.

What led you to becoming a chef?
My mom’s influence and support was instrumental in cementing my decision to make my passion for food and culinary science as a profession.

How long have you been a chef?
A little over two decades.

What do you enjoy more? Cooking or creating?
Both. It’s an art to create and science to cook with precision.

Do you feel there is virtue in preserving the authenticity of cuisine?
Yes.

What dish do you like eating the most?
I love a good steak.

What’s your least favourite dish?
Anything too laden with spices puts me off.

How long have you lived in Bangalore?
A year and a half.

Do you like it here?
Yes, the city has a wonderful, relaxed yet cosmopolitan vibe to it. And is a hotbed for innovative and interesting culinary experiences.