Parsee Food – a beautiful yatra!!

1985 was a very memorable year for me professionally. I finally became a ‘chef’ (I was just a cook before that and called a commis) and within a few weeks I was made a ‘banquet chef’, a post usually given to a sous-chef, but that did not matter as banquet chefs have a large role to play in […]

Why add the damn-d nuts?

In 1987 I was sent to Ooty (Oothagamandalam) to cater for the United Breweries’ annual conference spread over seven days. My job was to manage a team of chefs from the hotel and look after the breakfast, morning tea, lunch, afternoon tea, cocktails and dinner for all the UB guests during their stay. That was the easy […]


“What is garam masala, dad?” asks my son Aniruddh. “Is it something you buy in a plastic bag from the supermarket and add to all curries?” He looks up at me and waits for my reply. Now, I first met this man called Robert Das at the Taj Residency in Bangalore when I worked there […]