When are you happiest at work?
When the guests appreciate the food for its quality and flavour, my day is totally made.
What was your biggest
disappointment as a chef?
They say that there is magic in a mother’s hand. You just can’t match the taste no matter how much you try. When I try to copy my mother’s recipe and cannot match it, its disappointing but also makes me appreciate what she makes all
the more.
What do you always avoid ordering on a menu?
Okra.
Of the dishes you prepare, which one would you never eat yourself? Why?
Pasta! Its too cliché. Instead,
I like to try fusion food, which I do trials on regular basis.
Which is your favourite restaurant? What would you prefer to eat there?
I love the Pan seared Salmon with Green Peas Mash and Hollandaise Sauce at Smoor. I genuinely love this dish.
Describe one incident when you messed up a recipe.
Unfortunately, or should I say fortunately, this has never happened. Wouldn’t dream of a day like this!
What is the best recent food trend you have observed?
Traditional Indian food with a twist. Indians have come back to their roots. They love the ‘ghar ka khana’ concept with a twist. This is a what the food industry is leading to and the health aspect is also covered.
Nikhil Naibagkar, executive chef, Smoor Chocolates