'I love the flavour combination of curry leaves and chilli'

Talking food with Bala Bhalchandra, Sous Chef, Social Company, Zabeel House by Jumeirah, The Greens

Your best food-related experience.
As a child, I had always wanted to taste boeuf bourguignon in France. One of the most surreal experiences was when I visited Paris and was able to taste the authentic stew with a view overlooking the Eiffel Tower.  

Who do you admire most in the culinary world, and why?
Gordon Ramsay! Not to sound too cliché, but Gordon Ramsay is one of my culinary idols. He has so much experience under his belt and is constantly experimenting with different foods. He is truly a global inspiration and is someone I have always aspired to work alongside.

Your favourite culinary destination, and why?
As a massive travel and food fan, I have travelled to different countries all around the world to experience different cuisines and ingredients. One of my top foodie destinations is London. There are so many different nationalities that inhabit the city, so the culinary options are endless - much like the burgeoning foodie culture you can see here in Dubai. The city is constantly developing diverse fusions and is up to date with or curating various trends.

How often do you eat out? What's your favourite place around town?
I enjoy visiting different venues around the city and trying new food, so I make it a point to venture out at least twice a week. One of my all-time favourite restaurants would definitely be Soul Street at FIVE Jumeirah Village.

If you could cook for a high-profile personality, who would it be and what would you serve them?
I am a huge cricket fan and one of my all-time favourites would have to be the legendary David Warner. I would cook him a Tomahawk medium rare with steamed vegetables, and chat about his cricket career.

You're asked to invent an unusual dish - what would it be?
I enjoy experimenting with different ingredients and throwing them together to create something unusual but delicious. I love the flavour combination of curry leaves and chilli, so I would create something that amplifies those flavours like curry leaf-flavoured prawns with red chilli emulsion.

One ingredient/dish you can't stand, and why.
I love all vegetables, but I truly can't stand okra as it is too sticky.

After cooking all day, do you cook for yourself at home too?
I wish I cooked at home more often but after a long day at work, I don't often have time to whip up a dish. I do love coming home knowing a warm plate of food will be ready. That said, I definitely do need to start cooking at home and pulling my weight a bit.  

Favourite comfort food?
I have a lot of comfort foods but I love anything that is homemade. I eat different kinds of protein from beef to fish; however, given a choice, I prefer a more vegetarian-led diet.

If you could choose a last meal, what would it be?
A meal that I could eat over and over again would be my homemade vegetable biryani.

Where can we find you, when not in the kitchen?
I'm a big history and cultural buff. I love reading up and learning more about historical events, and I really enjoy visiting historic places and learning about the different cultures and societies.  
wknd@khaleejtimes.com