Learn from your mistakes: Vivek Kashiwale

"Learn how to cook the basics."

What is your earliest kitchen memory?
As a child, I used to sit on the kitchen counter (with a spoon in my hand) and watch mum cook. I was the food taster, a job that I took very seriously.
What's your favourite cuisine?
Indian. I love the flavours, the spices, and the variety of regional dishes.
What has the UAE taught you about food and cooking?
It's a very competitive market. Chefs have to bring something new to the table and continue to develop and evolve their offerings all the time. In this market, if you aren't innovating, you run the risk of being out of a job in no time.
Which is your favourite dish?
I love fresh seafood, particularly shellfish, grilled or roasted - nothing is better than quality fresh produce cooked simply and well.
What is your biggest food weakness?
My sweet tooth - I can't say no to anything with chocolate in it. I love desserts more than I should.
Apart from cooking, what else do you like to do?
I spend a lot of my spare time watching cartoons on TV. It's a great way to de-stress.
If not a chef, what would you have been?
A milkman riding (delivering milk bottles) a motorcycle.
Any tips for the chefs in making?
Learn how to cook the basics. Develop a good knowledge of ingredients, produce, and traditional cooking techniques. From there, you can apply this knowledge to everything you do. Try out new recipes, don't be afraid to challenge traditions and push the boundaries. Also, learn from your mistakes, they'll make you a better chef. Enjoy cooking and be grateful for each opportunity.
A chef that you look up to?
Vineet Bhatia. I was lucky enough to work under him at The Bird by Vineet, while in the UK. He is a great man as well as a master chef - very humble and brilliant in the kitchen.
Share your culinary philosophy with us.
The greatest dishes are the simplest to make.
What is your favourite food destination? 
Chandi Chowk in Old Delhi, India. There are streets and narrow laneways full of street food ­eateries that offer some of the tastiest food at very cheap prices. The dining experience of immersing oneself in the area is a whole lot of fun.
Vivek Kashiwale is Head Chef, Mint Leaf of London, DIFC
- As told to Purva Grover
purva@khaleejtimes.com
 

• Food and Dining