Everyone should try Brain Masala at least once

Tete a tete with Shashwat Shivam, pastry chef, Jodhpur Royal Dining, Dubai

Your favourite memory of food.

Stepping into a bakery every morning to the aroma of freshly baked croissants. Being away from home, the sense of comfort that freshly baked goods inspires is unlike any other.

What's the most challenging part of your job?

Delivering new and creative twists to a dish. As a pastry chef, I constantly work to provide guests with uniquely original sweet treats, creating a new menu every season. Reading books has being a source of inspiration in getting my creativity going.

Do you have a personal mantra or motto that drives the way you cook?

"Patience and understanding till the end." Every dish begins as an idea before it transforms into a final product - which could be a hit or a miss. Having the patience to pursue an idea till it becomes a success can take you a long way.

If you could cook for a high-profile personality, who would it be and what would you serve them?

That's a good question! My answer often changes but I think one personality I would be eager to cook for is Sachin Tendulkar. I would love to serve the little master a Coconut and Palm Sugar Crème Brûlée. The caramelised exterior provides for a hard outer coat while the texture is a creamy delight from the inside; the mélange of textures would provide a burst of flavour to the palate.

How often do you eat out? What's your favourite place around town?

I don't really eat out that often, probably once a month at the very most. I don't have a favourite place in town either, as I don't usually go to the same place twice. To me, eating out is experimenting with food and flavours. I have realised the small, quaint restaurants provide a great source of inspiration and creativity.

After cooking all day, do you cook for yourself at home too?

Not after a long day at the kitchen! But I do enjoy a cookout on my day off, or experimenting in my kitchen when ideas strike.

You're asked to invent an unusual dish - what would it be?

Tiramisu Crème Brûlée with macerated raspberries.

Who do you admire most in the culinary world, and why?

I really look up to Francisco Migoya, head chef of Modernist Cuisine and co-author of Modernist Bread: The Art and Science, because of his remarkable attention to detail. I had the privilege to learn under him when I studied at The Culinary Institute of America, where he was a lecturer at the Apple Pie Bakery. Every finished good he created was a masterpiece in itself. From size to placement, every aspect shared a consistency that left me in awe.

Favourite comfort food?

Homemade Aloo ki Bhujia and Ajwain paratha.

One ingredient you are wary of, and why.

Cardamom. It is one spice that needs to be added to perfection, as too little can be lost in the dish and too much of it will overpower all other flavours.

If you could choose a last meal, what would it be?

A restaurant called Nazeer in New Delhi, my hometown, serves the best bheja fry - Brain Masala. It's something everyone should try at least once. I would definitely choose that as my last meal!

Your favourite culinary destination, and why?

That would have to be Spain, at the moment. Over the last 10-15 years, the place has come up with some of the best Michelin-starred restaurants. From new food trends to creative molecular gastronomical experiences, there is lots to discover in the country.

- Staff reporter