Career Path: Hotel Administration > Commis Chef > Executive Chef > Restaurant Owner
“I am a keen environmentalist and have helped to establish two bird sanctuaries in Goa"
My Story: I was born and brought up in Bombay. Despite my parents’ original fears, I decided to pursue a career in catering, graduating in Hotel Administration & Food Technology I then rose to become Corporate Executive Chef of a famous Indian group. I then joined an old friend in restarting a famous restaurant in Poona. I left India for Australia but one of my friends persuaded me to come to London to run the Namasté restaurant. This led to my owning my own restaurant, called Cafe Spice Namaste, where I've developed my hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. I cook with organic and sustainable products wherever possible and firmly believe in Buying British. I am also the author of three successful cook-books.