While we gorge into our favorite food items and relish our tantalized buds, have you ever wondered what goes on behind the scenes? Tune in to find out more about the chefs behind the legacy, taste, aroma and splendor of some of the finest comfort Indian food restaurants in HK! Embark on a delectable journey through the vibrant culinary landscape of Hong Kong as we delve into the captivating world of Indian cuisine. In this exclusive magazine article, we take you behind the scenes and unravel the untold stories of the masterminds behind the city’s top four Indian restaurants. From the sizzle of spices to the artful presentation of flavors, these extraordinary chefs have carved their way into the hearts and palates of Hong Kong’s discerning food enthusiasts. Join us as we uncover their culinary aspirations, the essence of being a chef in this bustling metropolis, and their aweinspiring signature dishes that have elevated Indian gastronomy to new heights. Get ready to be captivated by their passion, creativity, and unwavering dedication to the craft of cooking, as we celebrate the unsung heroes who have transformed the culinary scene of Hong Kong.
Chef’s Biplob Biswas and Ram Bilas from Kailash Parbat
[PC: A-Desiflava team; The Head Chef (Biplob Biswas) on right and Chaat Chef(Ram Bilas) on left of Kailash Parbat]
In a riveting conversation with the Head Chef Biplob Biswas and Chaat Chef Ram Bilas from Kailash Parbat, we learn more about their approach to creating healthier dishes, managing peak hours, and overcoming the challenges of catering to a diverse clientele. Their dedication to quality control, hygiene, and innovation truly reflects Kailash Parbat’s commitment and passion towards food.
Q1. Could you provide us with a brief profile of yourself as a Chef, including your name and the restaurant you work at?
My name is Biplob Biswas, and I am originally from Kolkata. I have been working at “Kailash Parbat” for a long time, following in the footsteps of my father, who also worked here. As an Indian chef, I serve as the head chef in Hong Kong, ensuring that our culinary offerings are of the highest quality and authenticity. I am Ram Bilas, and I come from Uttar Pradesh. At “Kailash Parbat,” I specialize as the chaat chef. Cooking chaats is a family tradition for me, as my father and grandfather also worked in the same restaurant. The original founder of “Kailash Parbat” personally trained my grandfather on the art of preparing chaats, and we continue to follow the exact recipes handed down through generations of Moolchandanis. With our dedication to maintaining the authenticity and excellence of our legendary chaats, we strive to bring joy to our customers’ palates.
Q2. As a chef at “Kailash Parbat” Indian Restaurant in Hong Kong, what is the most important thing you enjoy about your work?
Ram says, “The most important thing I enjoy about my work is seeing the satisfaction on our customers’ faces.” Our main motto is to ensure that our customers have an enjoyable experience and leave our restaurant with a smile. It brings me immense joy and fulfillment to work as part of a close-knit family, serving customers whole-heatedly with a commitment and passion for our craft. We consider it our privilege to create memorable moments for our customers and to witness their happiness. The satisfaction and enjoyment of our customers are what make every day in the kitchen worthwhile.
Q3. If you were told to provide a lower-calorie menu and had to make each of your dishes healthier, how would you approach that process?
Ram gave us the insights–In our general menu, we already have lots of low-calorie. options that are not only lower in calories but also high in nutrition. For example, we have a dish called Bhelpuri, which consists of rice puffs mixed with vegetables, green chillies, jaggery, tamarind, and coriander. It’s a flavorful and wholesome choice. We also offer tandoor items like Paneer Tikka and Malai Paneer Tikka, which are high in protein and are charcoalgrilled, making them low in fat. These healthier options are not only delicious but are also recommended by dieticians. When it comes to drinks and desserts, if we fry anything, we ensure we use good quality oil and maintain the proper temperature to minimize oil absorption.
Q4. What is the signature dish at “Kailash Parbat” Indian Restaurant that is most enjoyed by the people of Hong Kong?
Biplob commented, “At “Kailash Parbat,” we take pride in offering a diverse menu that appeals to people from all walks of life. We don’t have just one signature dish; rather, our entire menu is filled with popular and well-loved dishes. From our flavorful chaats to our delicious mains, Indo-Chinese specialties, house specials, desserts, and drinks, people appreciate the wide variety of options we offer. Our goal is to create dishes that not only cater to the Indian community but also intrigue and delight the local Hong Kong population.” For instance, our “pani puri” stands out because all the ingredients are made inhouse, ensuring freshness and an authentic kick Another dish that has gained a devoted fan following and received praise in numerous magazines and publications is our “chhole bhature.” These fluffy Indian breads served with healthy chickpeas, rich in protein, and accompanied by our house-made chili pickle, never fail to bring a smile to diners’ faces. In the drinks category, our mango lassi is incredibly popular and is almost a mustorder for any table, and the cheese-stuffed mushrooms from our “tandoor” section are the highest-selling items. Our “Paneer Lababdar” dish is loved not just in Hong Kong but also across the world. We also showcase Sindhi items like Tikki chaat and Ragda Pattice, which are rarely found in other restaurants, allowing our patrons to experience the rich traditions and culture of India. And, of course, our legendary ‘Mango Lassi” and “kulfi” is a crowd favorite that adds a sweet touch to every meal.
Q5. Can you share with us your day-to-day responsibilities and how you manage through peak hours especially on weekends in Hong Kong?
Biplob shared with us, “As a chef, I have a range of responsibilities that keep the kitchen running smoothly. One of my key responsibilities is ensuring quality control. I make sure that every dish leaving the kitchen meets my high standards and fulfills any special dietary requirements or instructions from customers. Additionally, I handle store management and prioritize hygiene to ensure the safety and wellbeing of our customers.” To manage through peak hours, especially on weekends, I implement an efficient structure to distribute responsibilities to the staff. I conduct briefings with the team, ensuring everyone is aware of their tasks and responsibilities. Communication is crucial, and any feedback I receive from senior staff members is passed on to my teammates. By working together as a team, we ensure operations run smoothly even during busy periods. We have extensive experience in handling outdoor catering, corporate parties, Diwali parties, and even Dandiya events. Dealing with high numbers has made us well-practiced and accustomed to handling high demand and large footfalls. For example, during Dandiya events in collaboration with A-desiflava, we set up a food counter, and everyone was delighted with our offerings. It’s not solely my responsibility to manage the entire situation during peak hours. It’s a team effort that involves floor staff, inside supervisors, other chefs, floor supervisors, stewards, and utility personnel. Together, we work efficiently to ensure smooth operations and provide exceptional service
Q6. What is the most challenging part of being a chef?
Ram adds, “Working as a chef in Hong Kong’s Indian restaurant scene comes with its unique challenges.” We cater not only to the Indian community but also to local Chinese, expats, and even local Indians who may not prefer spicy food. It’s essential for us to infuse flavors without overwhelming spiciness, carefully considering different taste preferences. Additionally, there are dietary restrictions to consider, such as gluten-free and vegan options, which were not as prevalent back in India. For vegan dishes, we can’t even use dairy products, which are a backbone of many Indian dishes. However, these challenges fuel our creativity and push us to find innovative ways to bring flavors to the table. Overcoming these challenges is incredibly satisfying and brings me immense happiness.
Q7. What are the three traits that you believe every chef can benefit from having?
Ram believes in–”There are three essential traits that I believe every chef should possess. Firstly, time management is crucial in a fast-paced kitchen environment. Being able to prioritize tasks, work efficiently, and meet deadlines is essential. Secondly, hygiene consciousness is paramount to ensure the safety and well-being of our customers. Maintaining a clean and organized kitchen and following proper food handling practices is of utmost importance.” Biplob adds, “ Finally, being innovative in your work is essential. Whether it’s creating new dishes or adding a unique twist to existing ones, being innovative keeps the dining experience fresh and exciting for our customers.” Q8. How do you feel working in Hong Kong’s Indian restaurant scene? Biplob says, “Working in Hong Kong’s Indian restaurant scene is truly an honor for me. I have the opportunity to cater to a multicultural community, and the Indian community in Hong Kong is incredibly welcoming. They make me feel at home, and it’s like a home away from home. I take great pride in representing Indian cuisine outside of India.” Initially, people warned me that I might feel homesick, but thanks to our amazing team and management, I never do. It’s an absolute honor to live and work here.
Q9. Which celebrity chef do you idolize or admire the most?
Ram answered, “One celebrity chef I truly idolize and admire is Claudio Aprile, a renowned Masterchef and celebrity chef from Canada. What I appreciate about him is his down-to-earth attitude and commitment to his work.” He always has a constant smile on his face, which not only creates a calm atmosphere in the kitchen but also instills confidence in his teammates. His passion for food brings creativity and innovation to every dish, ensuring that customers have a unique and delightful dining experience. Claudio Aprile’s work and approach to cooking inspire me to constantly strive for excellence in my culinary journey.
Q10. Which food ingredient is the most important in your restaurant’s menu?
Biplob and Ram were thrilled at the questions and collectively answered, “Favorite question! Well, there are a few key ingredients that play a vital role in our restaurant’s menu. “ They told us, firstly, good quality spices are the backbone of our flavorful dishes. We ensure that we use the finest spices to enhance the taste of our food. Secondly, paneer (Indian cottage cheese) holds immense importance in vegetarian restaurants. We use the softest paneer, known as “malai paneer,” and prepare it fresh to ensure its quality and taste. Thirdly, yogurt forms an imperative base of our cooking framework. We pay acute attention to the texture and fine details of our yogurt, which has come to be defined by customers as ‘snowy yogurt’. Our mango lassi, which is a best selling item on the menu, enjoys the main consumption of yogurt.
Chef Thomas from Jashan
[ PC: A-Desiflava team; Chef Thomas, Head Executive Chef, Jashan HK.]
Chef Thomas, shares with us interesting insights on how he manages one of HK’s all-time Indian food extravaganza grounds– Jashan. He highlights how he seeks inspiration from his background and peers for his culinary pursuits and how he pays utmost importance to discipline, hard-work and relentless innovation.
Q1. Could you provide us with a brief profile of yourself as a Chef, including your name and the restaurant you work at?
Hello, I’m Chef Thomas, and I come from India. I am a culinary professional with diverse experience in both North and South Indian cuisine. Currently, I am the Indian Executive Chef at Jashan, a renowned restaurant in Hong Kong. With six years of experience at Jashan, I have had the privilege of working under the guidance of Mr. Terry, a highly respected hospitality professional. His expertise and mentorship have greatly influenced my culinary journey.
Q2. As a chef at “Jashan” Indian Restaurant in Hong Kong, what is the most important thing you enjoy about your work?
I’m truly enjoying my journey at Jashan. One of the aspects I find most fulfilling is the creative freedom I have to serve food to our esteemed guests. With Mr. Terry’s support, I strive to channelize this freedom to deliver dishes that not only offer exceptional taste but also present them in an appealing and artistic manner. It brings me great joy to witness the pleasure on our guests’ faces as they savor the flavors and experience the culinary delights of our restaurant.
Q3. If you were told to provide a lower-calorie menu and had to make each of your dishes healthier, how would you approach that process?
Offering healthy food options is crucial, and we are always attentive to the evolving preferences and needs of our customers. In such a scenario, we would take into account public feedback, special requests, and dietary considerations. We prioritize the use of highquality ingredients, ensuring that the oil used for cooking is carefully selected, and we emphasize the use of freshly picked vegetables. By focusing on these aspects and maintaining our commitment to taste and quality, we can provide a lower-calorie menu without compromising on flavor.
Q4. What is the signature dish at “Jashan” Indian Restaurant that is most enjoyed by the people of Hong Kong?
While our entire menu enjoys a strong patronage, there is one dish that undoubtedly takes the crown – our Smoked Butter Chicken. This signature dish of ours is a favorite among our guests, whether they choose it from the à la carte menu or enjoy it as part of our buffet offerings. The flavors of this dish are simply exquisite, delivering a delightful experience to our prestigious guests. It has garnered a wide following, including Chinese people, Hong Kong locals, and expats who appreciate its rich and indulgent taste.
Q5. Can you share with us your day-to-day responsibilities and how you manage through the peak hours, especially on weekends in Hong Kong?
As the Indian Executive Chef at Jashan, I have the privilege of leading an excellent team of five chefs. Together, we work as a well-coordinated unit, following standard operating procedures to maintain our quality control systems, ensure customer satisfaction, and uphold consistency in our dishes. During peak hours, especially on weekends, we rely on our efficient teamwork and experience to manage the bustling kitchen. Our focus is on maintaining the high standards we set for ourselves, sourcing top-notch quality ingredients such as lamb and chicken, and delivering exceptional service to our valued customers.
Q6. What is the most challenging part of being a chef?
One of the most challenging aspects of being a chef is ensuring the consistent quality of the food we serve. Every time a customer visits our restaurant, they expect the same high standards,taste, and presentation. At Jashan, we strive for excellence and do not compromise on quality. We refrain from using any MSG in our dishes, yet we relentlessly pursue the best flavors. Customer satisfaction is of utmost importance to us, and we work diligently to meet and exceed their expectations.
Q7. What are the three traits that you believe every chef can benefit from having?
Three essential traits that every chef can benefit from having are discipline, teamwork, and leadership. Discipline is vital as it allows us to pay attention to every small detail, ensuring precision and consistency in our culinary creations. Teamwork is crucial in maintaining a harmonious and efficient kitchen environment, where everyone, from dishwashers to general duty managers, works together towards a common goal. Lastly, leadership skills enable us to guide and inspire our team, even in challenging situations, fostering a positive work atmosphere and delivering exceptional dining experiences.
Discipline is vital as it allows us to pay attention to every small detail, ensuring precision and consistency in our culinary creations.
Q8. How do you feel working in Hong Kong’s Indian restaurant scene?
It is an absolute pleasure and a tremendous opportunity for me to work in Hong Kong’s Indian restaurant scene. Being able to showcase the best of India – its diverse cuisine and the warmth of its people – is truly gratifying. Indian food is greatly admired by the Hong Kong population, and through our restaurant,we have the privilege of promoting and representing Indian cuisine to a wider audience, including locals. Our menu offers dishes that are usually light and not overly heavy with spices, allowing even those unfamiliar with Indian cuisine to enjoy and appreciate our flavors. The vibrant food culture in Hong Kong provides a platform for us to connect with people from different backgrounds and create memorable dining experiences. The satisfaction of promoting Indian food to the masses and receiving positive feedback from our customers gives me immense joy and fulfillment.
Q9. Which celebrity chef do you idolize or admire the most?
There are a few celebrity chefs whom I idolize and have learned a great deal from. One of them is Sanjeev Kapoor, whose expertise and passion for Indian cuisine have been an inspiration to me. I have also gained valuable insights from Chef Khurana from Hyatt, whose culinary skills and innovative approach have shaped my own culinary journey. Additionally, I must give credit to all the sous chefs I have worked with during my training and career. Their guidance and expertise have played a significant role in shaping my skills and knowledge.
Q10. Which food ingredient is the most important in your restaurant’s menu?
At Jashan, there are two crucial elements that define our menu. Firstly, the blend of Indian spices and herbs is mandatory for our restaurant. We pay meticulous attention to the selection and combination of spices, as they are the essence of Indian cuisine. With VIPs and high-end clientele, including consulate officials and investment banking professionals, frequenting our restaurant, we ensure that our quality is never compromised and that our flavors are truly authentic. Secondly, the love with which we serve food is an integral part of our menu. Jashan fosters inclusivity, and we believe that our purpose extends beyond simply making money. We aim to create lasting memories and forge deep connections with our customers. With abundant hospitality, we serve our guests, making them feel valued and cherished. This personal touch enhances the overall dining experience and allows us to connect with our clients on a deeper level. Combining these two elements – the harmonious blend of Indian spices and our dedication to heartfelt service – we strive to offer a culinary experience that is not only delicious but also leaves a lasting impression on our guests.
In this coming segment ,we unveil the voyage and secrets behind Chef Devi Singh’s stardom at Bombay dreams. Chef Devi Singh with his unprecedented experience and wealth of knowledge commands an impressive following in the industry and is crucial to Bombay Dreams’ grandeur and success as a top Indian restaurant in HK. Continue to read the interesting insights unearthed for you by A-Desiflava.
Q1. Could you provide us with a brief profile of yourself as a Chef, including your name and the restaurant you work at?
Chef Devi Singh from Bombay Dreams
[PC: A-Desiflava team; Chef Devi Singh, Head Chef, Bombay Dreams HK]
My name is Devi Singh, and I hail from the beautiful region of Uttarakhand in India and work in Delhi. I am the Head Chef at Bombay Dreams, a renowned Indian restaurant in Hong Kong. With over 20 years of culinary experience, I started my career at the Taj Mansingh Hotel in New Delhi in 1993. However, my journey led me to Bombay Dreams in 2003, where I have been passionately honing my skills ever since.
Q2. As a chef at ‘Bombay Dreams’ Indian Restaurant in Hong Kong, what is the most important thing you enjoy about your work?
The most captivating aspect of my work at Bombay Dreams is the vibrant environment and the sense of belonging it offers. Over the years, it has become my second home, and I feel an incredible level of comfort and satisfaction working here. The camaraderie among the staff, the energy of the kitchen, and the delightful aroma of spices enveloping the restaurant create an atmosphere that fuels my passion for cooking.
Q3. If you were told to provide a lower-calorie menu and had to make each of your dishes healthier, how would you approach that process?
When tasked with creating a lower-calorie menu, my first step would be to engage with our guests and understand their preferences. By catering to their specific needs, we can offer healthier options tailored to their tastes. Our approach at Bombay Dreams emphasizes the use of high-quality ingredients and techniques that reduce the reliance on oil while maintaining the authenticity of flavors. We prioritize the use of fresh, locally sourced ingredients, adhering to a farm-to-table concept. This ensures that our dishes are not only healthier but also bursting with freshness and aromatic appeal.
Q4. What is the signature dish at “Bombay Dreams” Indian Restaurant that is most enjoyed by the people of Hong Kong?
Bombay Dreams has several standout dishes that have captured the hearts and palates of the people of Hong Kong. One of our most beloved signature dishes is Rogan Josh, a rich and flavorful Kashmiri lamb curry. Alongside that, our Chicken Makhani, Chicken Lababdar, and Dal Makhani are also widely appreciated. However, our Dal Makhani stands out as it is prepared in a unique style that closely resembles the authentic Indian taste. It has become a customer favorite, often receiving rave reviews for its creamy texture and perfectly balanced flavors.
Q5. Can you share with us your day-to-day responsibilities and how you manage through peak hours, especially on weekends in Hong Kong?
As the Head Chef at Bombay Dreams, my daily responsibilities encompass a range of tasks to ensure the smooth functioning of the kitchen. I begin by meticulously checking our inventory and placing orders for supplies and fresh vegetables. Coordination with the front-of-house team is crucial, as we discuss the number of bookings and prepare accordingly to meet the demands of peak hours, particularly during weekends. Before starting the day, we gather the entire team for a brief meeting to discuss the week’s goals, upcoming special dishes, and the availability of ingredients. During peak hours, efficient teamwork and effective communication are instrumental in managing the bustling kitchen. We prioritize maintaining the highest standards of quality while ensuring prompt and timely service. Our experienced chefs work in sync, each handling specific responsibilities, such as tending to the tandoor, preparing gravies, and overseeing the overall cooking process. This collaborative effort allows us to meet customer expectations and deliver exceptional dining experiences.
Q6. What is the most challenging part of being a chef?
One of the most demanding aspects of being a chef is the commitment to maintaining excellence while juggling long working hours. The duration can be painfully long sometimes due to huge turnover. Despite the challenges, we strive to uphold our commitment to quality and customer satisfaction. Bombay Dreams holds a special place in my heart, and I treat it like my own home. Just as we have responsibilities towards our homes, I feel a strong sense of duty towards the restaurant. This dedication drives me to continually improve and provide the best dining experience for our guests.
Q7. What are the three traits that you believe every chef can benefit from having?
Punctuality, passion for the craft, and a commitment to hygiene are three essential traits that every chef can benefit from having. Punctuality ensures that we start our day on the right foot, prepared and ready to deliver our best. Passion for the craft fuels creativity and dedication, allowing chefs to constantly innovate and exceed expectations. Finally, maintaining impeccable hygiene standards is crucial to ensure the safety and well-being of our customers, reflecting our professionalism and commitment to excellence.
Q8. How do you feel working in Hong Kong’s Indian restaurant scene?
Having spent two decades in Hong Kong’s Indian restaurant scene, I can confidently say that it feels like home to me. The city has embraced me with open arms, and I am grateful for the opportunity to work in such a vibrant culinary landscape. At Bombay Dreams, we have the privilege of serving a diverse clientele, including many Indian guests. Engaging in conversations with them allows me to connect with my community and create a sense of belonging. Witnessing the joy on our customers’ faces when they savor our authentic Indian flavors brings me immense satisfaction. With my experience and seniority, I hold a position of authority and respect, which enables me to lead the restaurant towards perfection and excellence.
Q9. Which celebrity chef do you idolize or admire the most?
Firstly I draw inspiration from my own family, as they have all been chefs and nurtured my passion for cooking. My two brothers, my father, grandfather have all devoted themselves to this industry. Growing up watching them, I instilled a profound love for this craft since childhood. I also admire Chef Sanjeev Kapoor. He is an iconic figure in the culinary world, known for his expertise in Indian cuisine and his ability to simplify complex recipes. His innovative approach and dedication to preserving the authenticity of Indian flavors have made him a role model for many aspiring chefs, including myself. Q10. Which food ingredient is the most important in your restaurant’s menu? At Bombay Dreams, the blend of Indian spices takes center stage in our menu. A combination of jeera (cumin seeds), dhania (cilantro), elaichi (cardamom), and laung (clove) forms the foundation of our dishes. We even create our own biryani masala, ensuring that every grain of rice is infused with aromatic flavors. Additionally, our fresh gravies and curries, such as rogan josh, masala, and makhana, play a vital role in defining the essence of our restaurant. The time and effort invested in preparing these essential components truly form the backbone of our kitchen. Without them, our menu would be incomplete, as they contribute to the rich and authentic taste that our customers love and appreciate.
We were thrilled to have a dialogue with Chef Deepak, the Head Chef at Dilliwaale who shared with us his journey of becoming an acclaimed chef at Dilliwale. He takes us through his day to day responsibilities, shares with us his sources of inspirations and unfolds some unknown facts on his craftsmanship at Dilliwale.
Chef Deepak from Dilliwale
[PC: A-Desiflava team; Chef Deepak from Dilliwale.]
Q1. Could you provide us with a brief profile of yourself as a Chef, including your name and the restaurant you work at?
Hi, I’m Deepak, Head Chef, Dilliwale. Hailing from the picturesque region of Uttarakhand, India, I embarked on my culinary journey in 2006 by enrolling in a prestigious hotel institute. With an impressive career spanning across vibrant Indian cities like Delhi and Bangalore, my culinary prowess eventually led him to the vibrant culinary scene of Macau in 2012. After a successful stint there, I further expanded my expertise in Singapore before returning to China. However, it was my long-cherished desire to work in Hong Kong, and that wish was granted when I joined Dilliwale, an esteemed Indian restaurant, two years ago. Since then, I’ve been passionately crafting delectable Indian delicacies and relishing the fulfilling life I have built for myself in the bustling city.
Q2. As a chef at “Dilliwale” Indian Restaurant in Hong Kong, what is the most important thing you enjoy about your work?
I find immense joy in the camaraderie and harmony that pervades our kitchen at Dilliwale. Our team consists of experienced culinary maestros, each with a remarkable tenure of 10-15 years in the industry. Our kitchen feels like a closely knit family, where laughter and merriment seamlessly blend with the rigorous demands of the culinary craft. Even during stressful situations, we uphold a spirit of cheerfulness, working diligently with smiles adorning our faces.
Q3. If you were told to provide a lower-calorie menu and had to make each of your dishes healthier, how would you approach that process?
When tasked with creating a lower-calorie menu, I and my team diligently curate an array of salads that cater to the specific preferences of our guests. We feature sautéed proteins like paneer, prepared without excessive amounts of oil or ghee. Additionally, we utilize fresh ingredients like corn, avoiding processed canned foods. To ensure a burst of nutrition in every dish, we incorporate vegetables like baby corn and bell peppers. We also offer sandwiches made with wholesome ingredients like eggs, brown bread, and nutrient-rich broccoli. Furthermore, we make our paneer in-house, ensuring its succulence and freshness.
Q4. What is the signature dish at “Dilliwale” Indian Restaurant that is most enjoyed by the people of Hong Kong?
While “Dilliwale” Indian Restaurant is celebrated for a myriad of mouthwatering dishes, like tandoori chicken, butter chicken, chaats but if I had to choose one, it would undoubtedly be our renowned Chhole Bhature. This iconic dish from the streets of Delhi has garnered widespread fame and has become a favorite among the discerning palates of Hong Kong residents. Its tantalizing blend of flavors, combining fragrant spices, chickpeas, and fluffy fried bread, ensures a memorable dining experience that transports our patrons to the bustling streets of India.
Q5. Can you share with us your day-to-day responsibilities and how you manage through peak hours, especially on weekends in Hong Kong?
My day-to-day responsibilities encompass meticulous stock inspections, incorporating valuable feedback, and maintaining the highest standards of hygiene control. These fundamental operations form the cornerstone of my work. As for managing through the peak hours, particularly during weekends, my team at Dilliwale possesses a wealth of experience and a remarkable spirit of cooperation. Through excellent teamwork, we gracefully navigate the challenges posed by high demand, ensuring that every guest is served with efficiency and finesse.
Q6. What is the most challenging part of being a chef?
For me, being a chef is not merely a challenge but a deeply fulfilling and enjoyable endeavor. I view every hurdle as an opportunity to showcase my skills and passion for the culinary arts. While busy times can be demanding, they also provide a chance to exhibit composure, maintaining a cool and collected demeanor even in the face of adversity.
Q7. What are the three traits that you believe every chef can benefit from having?
According to my perspective, there are three essential traits that every chef should possess. Firstly, a taste oriented approach is crucial, ensuring that we bring forth the best possible flavors and aromas in each dish, without any compromise. Secondly, as a chef, being quality-driven is important. We should strive to maintain consistent quality and standardized methods, ensuring that a dish tastes the same regardless of changes in chefs or inventory. Lastly, a chef must possess the skill of quantity judgment, finding the perfect balance to ensure portion sizes are neither excessive nor insufficient, demonstrating practicality and mindfulness.
Q8. How do you feel working in Hong Kong’s Indian restaurant scene?
Working in Hong Kong’s Indian restaurant scene is a source of immense joy and pride for me. With an unwavering passion for my profession, I find great fulfillment in being able to showcase my culinary skills to a diverse audience from different nationalities. While my previous experiences primarily catered to Indian diners, I now revel in the opportunity to witness locals and Chinese patrons savoring the flavors of my creations. The positive experience of working in the vibrant city of Hong Kong has allowed me to forge a deep connection between my love for my craft and my appreciation for the city itself.
Q9. Which celebrity chef do you idolize or admire the most?
I hold Chef Justin Paul in high regard and consider him my idol. I had the privilege of working closely with him during my time in Macau, and I was inspired by his innovative and creative approach to the culinary arts. Chef Justin Paul’s ability to blend Indian flavors with a Westernized touch, transforming traditional Indian dishes into fusion concepts, captivated my admiration. I appreciate how his creations maintain the authenticity and aroma of Indian flavors while presenting them in visually appealing and adaptable ways, truly showcasing the best of both worlds.
Q10. Which food ingredient is the most important in your restaurant’s menu?
At “Dilliwale” Indian Restaurant, the spices sourced from Delhi play a pivotal role in our menu. I emphasize the significance of black cardamom, cinnamon, and pink pepper, which we prominently use in our dishes. These spices lend a distinctive and unparalleled flavor profile to our culinary offerings, capturing the essence of the “Dilliwale” theme. By utilizing these carefully selected spices, we ensure that each dish delights the taste buds and transports our diners to the vibrant streets of Delhi.
[A-Desiflava Magazines Co-ordinator, Ishita Vaswani with the teams of all four featured Indian Restaurants.]
That sums up the essentials unearthed during our meticulous interviews with some of the top chefs across the famous Indian restaurants in Hong Kong. It was heartwarming to see that despite the thriving competition, they all shared a spirit of passion and unbridled devour for food and individually resonated on mutual values, of discipline, hard work, team-work and drew inspiration from similar situations and idols. We appreciate them taking the time to share their story with us, and we wish them continued success in their culinary journey. Next time you go to one of these restaurants, you must try to request to meet one of the chefs and make them known and heard–after all they’re the real celebrities behind our fulfilling weekends and grueling hunger satiating nights!
