Last modified March 19, 2018 by


“Growing up in India, food was at the centre of everyday life. From festivals to wedding celebrations, huge feasts were commonplace in Asansol and it was here that I fell in love with the sights, smells and celebration of food.

Even on a regular day, my mother would cook four meals a day with each one featuring around five dishes! Asansol also had a strong Anglo influence and we celebrated Christian festivals as well as Hindu ones, experiencing many different cuisines along the way. This exposure was vital to my experience as a chef later in life as I began to develop my personal style, marrying Indian spices and flavours with Western techniques and ingredients.

I have been lucky enough to follow my passion for food with a career as a chef and I now run four London restaurants and one Oxford restaurant serving modern Indian cuisine: The Cinnamon ClubCinnamon KitchenCinnamon BazaarCinnamon Kitchen Oxford and Cinnamon Kitchen Battersea. Across all of our restaurants I uphold my core philosophy that food does not exist in a void; it’s not timeless and does not operate in a vacuum. My personal journey from a colliery near Asansol to Great Smith Street in Westminster has taught me that everything changes all the time. As a result I am always looking hard to evolve the food we cook, responding to new ingredients, techniques and influences to create menus & dishes that are mindful of Indian tradition but are always evolving, adapting, changing to keep in step with the times.”