'Chefs don't eat - they only taste food!'

Chef Vijendra Rawat, Claypot, Citymax Hotel Bur Dubai, talks about his experiences - his likes and dislikes

Your favourite memory of food?
When I first started my career in Punjab, I fondly remember procuring my own produce during the winter time. The freshest vegetables and the quality of milk products were phenomenal. Creating epic moments with the food is what I work hard to achieve every day.

What's the most challenging part of your job?
Working for a commercial kitchen, I do my best not to industrialise the cooking method and to ensure that the love of food stays within me and my team.

If you could cook for a high-profile personality, who would it be and what would you serve them?
I once had the opportunity to cook for the Chief Minister of Punjab, Captain Amrinder Singh. If I get such an opportunity again, I would like to cook Dum ka Murgh and Hyderabadi Dum Biryani with Mirch ka Salan for His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice-President and Prime Minister of the UAE and Ruler of Dubai.

What's your favourite place in town?
On my days off, I enjoy exploring cuisines all over Dubai. I don't really have a favourite place in town, as the food culture is so diverse and there are quite a few talented chefs in Dubai's kitchens.

Do you cook for yourself at home too?
I'll tell you a secret - chefs don't eat, they only taste food! But yes, once in a while, I do miss my authentic home style Gadwali food, so I do cook for myself.

Given the chance, what unusual dish would you create?
It would be "Tulsi Paneer ki Kuttu ki Ravioli with butter fruit and fresh Palak sauce", which loosely translates to Basil Cottage Cheese Buckwheat Ravioli with avocado and spinach sauce.

Who do you admire most in the culinary world?
I think this is the answer for many chefs: my mother; a close second would be my father. Home food or 'Ghar ka Khana' is something near to the heart. You grow up eating from your mother's hand and develop your taste buds accordingly. My father was a chef by profession, so he taught me the fundamentals of cooking techniques.
Favourite comfort food?
Arhar ki Dal and Chawal.

One dish you can't stand, and why?
'Tinde ki Subzi'. I don't know why but I can't stand the look of it.

If you could choose a last meal, what would it be?
Fresh Sarson ka Saag (puréed mustard greens) smothered with white butter, Makki ki Roti (flatbread made of corn flour) and Gur (jaggery) in winter - or a simple Lauki Chana Dal (bottle gourd and lentil curry) for summer.

Your favourite culinary destination?
Japan, for its rich culinary history and quality ingredients used in everyday cooking that have multiple health benefits.

Where can we find you, outside the kitchen?
Probably roaming the spice souk in Deira, looking for unique combinations to add to my menu.
- Staff Reporter