A la carte, or catering for an event, or for the family, I’m at your service
Tradition, Taste, and Trust go together
My services range to provide you with global recipes and cuisines from any part of the world: South Asian–Goan, Punjabi, Gujarati, Malayalee, Mangalorean, Bengali, Chinese, French, Italian, Pan-Asian, African, Middle-Eastern, or South American. Being an adventurous chef, I’ve sampled foods from all over the world, and am able to fuse those techniques seamlessly into a buffet or spread for your party or a one-pot dinner. All that matters to me is that nothing remains on the table but the cleaning up of the dishes.
I'm a Certified Chef...
But all my actual learnings have come from some of the most brilliant home cooks
- Vegetarian Food
- Non Vegetarian Food
- High protein, low carbs
- Pastas that dazzle, with spices, and herbs, unlike anything you’ve ever tasted
- Salads that not only look spectacular, but are healthy and fibrous
- Desserts that use dates, organic brown sugar and raw honey
- Healthy, nutritious, flavorful, home-cooked with love
From Real Home MasterChef’s who learned from their ancestors
Let me inspire your vision and turn it into an unforgettable reality.
Why should you hire me? I come from a family of cooks, my Grandfather cooked for the British Cantonment, my Grandmothers made the best Sorpatel, sausages and fish curries in the village. As a child I watched them clean crabs, prawns, squid, lobsters and various other fish. I would often be driven away from the kitchen as the earthen pots simmered and bubbled away with beautiful aromas perpetrating the air. My Dad was the connoisseur of meat, cooking up the best oxtails, ribs and bone broths and curries, including a green masala mince meat that would make the neighbors inquire as to what was cooking in our kitchen. I ventured into the kitchen when I was 11, a little older than the child prodigies who now come on TV shows.
I loved Chemistry and Biology in school, so experimental projects in the kitchen became my staple diet. I would marry different spices, herbs, condiments and vegetables including pulses, meats, fish and whatever is now called vegan cuisine. The true test was when one of my Uncles came from Goa and tasted my coconut curry and assumed that my Mum had made it. When he knew it was a 11 year old, he advised my parents to send me to Catering college.
As I became more and more interested in the art of cooking, and my adventures in food intensified, I would venture out with my Papa, Aunt and Mum on weekends to vegetable vendors, butchers and fisherwomen to buy their produce. Haggling and getting food at the right price became second nature. By my mid teens, I knew exactly how and what to select by just touching and feeling the produce. Before I decided to go to catering college I had done sufficient homework; our home kitchen becoming my laboratory; from poached eggs, to shrimp in garlic butter to Chicken Cafreal to butter chicken, to dal fry to pork bone curries, to omelettes and frittatas to bread pudding and the most delicious Oxtail curry and roasted tongue, and ribs simmered in chilli garlic and soy sauce…making chicken mayo sandwiches for the hotel guests was a breeze.