Flash-grilled: Dayashankar Sharma
What was your first industry job?
Chef trainee at Oberoi Group of Hotels, India.
If you weren’t in kitchens, what would you do?
I was actually a science student and studying towards becoming a doctor.
What industry figure do you most admire, and why?
Chef Satish Arora for his exceptional deep knowledge and execution of Indian cuisine. I consider myself lucky to have got an opportunity to work alongside him.
Pet hate in the kitchen?
If a chef’s personal hygiene is not maintained.
What’s the oddest thing a customer has said to you?
That they had never eaten Indian before, but I had changed their perception after dining with us. Surreal, but lovely to hear!
Sum up your cooking style in a single sentence…
Authentic Indian cooking, pairing fresh British ingredients with Indian culture.
What’s the worst review you’ve ever had?
A customer once complained that their diced baby lamb was too tender.
What advice would you give someone starting out in the industry?
Don’t count the hours but make the hours count
Which single item of kitchen equipment could you not live without?
A chef’s knife.
What would you choose to eat for your last meal?
My mum’s bitter gourd and my wife’s okra. Unbeatable!
À la carte or tasting menu?
À la carte.
Favourite fast food joint?
Nando’s - I love their chicken wings.
Who would your dream dinner party guests be?
I think I’m actually living the dream at the moment by serving all my guests.
Twitter or Instagram?
Instagram.
Tipple of choice?
Single malt whisky.
