A chef is not just a job title, but a responsibility to educate and lead the way in world of food. Being an Indian chef comes with a bounty of ingredients, an abundance of produce and the responsibility to move away from the stereotype curries.

My ultimate goal is not just to open a restaurant with my name on the wall, but educate every dinner about the abundance and hidden treasures of Indian food, not just curries and kebabs, one plate at a time.