Chef Pankaj Kumar: 'I like to carry my work with me'

At 19, he joined a culinary college - it was the most natural career choice.

For Chef Pankaj Kumar, the process of creating dishes continues in his home kitchen. Just six-months old in Dubai, while he is happy relishing new dishes, he does miss India, his home, and desserts made by his mum.
What is your earliest childhood kitchen memory?
My grandparents owned a small catering business. Each time I would visit the kitchen, I would be fascinated by how raw ingredients could be transformed into delicious food. Also, we grew our own vegetables (even a few spices), which furthered my interest in cooking and also taught me a lot about the life cycle of crops in different seasons. At 19, I joined a culinary college - it was the most natural career choice.
What's your favourite dish? Chicken Tikka Masala. A culinary skill that you've mastered?
Making Hyderabadi Kebabs and Kachey Gosht (raw meat) ki Biryani. A chef you look up to? Chef Vikas Khanna. Share your culinary philosophy with us. Stick to authenticity and don't get carried away by the flavours and trends of the month. A dish you can eat, every day?
Noodles - without any doubt. Do you refer to any cookbooks? No. In fact, a lot of the recipes I use at home come from my grandparents, handed down to them from their parents. I do like to add my twist to them. What do you order (or not) at a restaurant you have never been to? I opt for steaks and steer away from potato-based dishes.
A food destination on your wish list?
South East Asia. What has the UAE taught you about cooking and eating? The place is a melting pot of cultures. People here are food literate and very accepting of new dishes and cuisines. Describe the behind-the-scenes of a restaurant kitchen? Speed, limited workspace, military precision, consistency and quality. What do you like about Middle-Eastern food?
Freshness, taste, and aroma. What is the most satisfying aspect of your job?
Working with a team to create new dishes whilst ensuring consitency in quality, and imparting training to them is extremely satisfying.
If not a chef, what would you have been?
A stand-up comedian.
- As told to Purva Grover
purva@khaleejtimes.com

• Food and Dining
• Dubai