Quick grilled with Dayashankar Sharma, owner of Indian gourmet restaurant Heritage in West Dulwich

What was your first job in the industry?
Chef intern at Oberoi Group of Hotels, India.

If you weren’t in the kitchens, what would you be doing?
I was actually a science student studying to be a doctor.

Which industry figure do you admire the most, and why?
Chef Satish Arora for his exceptional in-depth knowledge and execution of Indian cuisine. I consider myself lucky to have had the opportunity to work alongside him.

Hatred of animals in the kitchen?
If the personal hygiene of a chef is not maintained.

What’s the strangest thing a customer has told you?
That they had never eaten Indian before, but I had changed their perception after dining with us. Surreal, but nice to hear!

Summarize your cooking style in one sentence …
Authentic Indian cuisine, combining fresh British ingredients with Indian culture.

What’s the worst review you’ve ever had?
A customer once complained that his diced baby lamb was too tender.

What advice would you give to someone new to the industry?
Don’t count the hours but make the hours count

What kitchen equipment could you not be without?
A chef’s knife.

What would you choose to eat for your last meal?
My mom’s bitter gourd and my wife’s okra. Unbeatable!

A la carte or tasting menu?
A la carte.

Favorite fast food restaurant?
Nando’s – I love their chicken wings.

Who would be the guests of your dreams?
I think I’m living the dream right now by serving all my guests.

Twitter or Instagram?

Drink of your choice?
Single malt whiskey.

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