"If you're not from India, you might not think that my food is Indian, but if you are, you will recognise the flavours of a home-style cooking that parents and grandparents use to cooked."
He dwells on home dum style (slow cooking in sealed pots) from Awadh which is more refined and elegant than the tandoori approach of the North Indian cuisine of Punjab, which was born, he said, possibly during wartime when warriors needed to cook their meat quickly and without much adornment. A mentor to quite a few, there isn’t an Indian chef in Ireland who has not trained or learnt working along this Quite Master. Ireland is richer with his culinary contributions.
Much like his calming personality, his culinary wisdom prescribes the use of spices in ways that impart only their fragrance and flavor as opposed to their heat. He has lead the team to win many awards over the years – Michelin Guide 2020, Georgina Campbell’s Ireland Guide.
McKenna’s Guide, Good Food Ireland, and Food & Wine Awards Winner Best Dine at Home. chakra.ie.
An avid champion of food from the Himalayan ranges & Deccan he is considered the finest exponents of Coastal Indian regional cuisine globally.