Chef Pranshu Kanwal has been in the hospitality industry for eight years, learning the techniques and mastering his signature cuisine. He is currently the Chef de Partie at Indus Express, Vivanta by Taj, Dwarka, where he oversees the kitchen operations, delighting the guests with his signature dishes. He also has the responsibility of training and managing the kitchen team, overseeing inventory and maintaining the standards.
Chef Kanwal specialises in North West Frontier cuisine. He is committed to preserving the authenticity of the cuisine and emphasises on retaining the natural flavours of spices and herbs.
Chef Kanwal has earlier worked with the Radisson Blu Hotel in Indore and holds a bachelor’s degree in Hotel Management and Catering Technology, along with a certification in Food Safety and Management Safety by Bureau Veritas.
In a candid conversation, he reveals more about his work and himself:
What is your philosophy regarding food?
We live to eat food and try new cuisine, but one should maintain the right balance to lead a healthy life. I feel whenever you cook, do it with passion, be patient during the preparation and then serve it with love. As a chef, I love to connect with the guests through my food.
What is your favourite cuisine?
Indian cuisine — from north to south. I just love it.
Who is your idol?
Chef Sanjeev Kapoor
What is your favourite spice?
Green cardamom
What is your favourite cookbook?
I am currently reading The Forgotten Recipe, by Shakesh Singh.
What is your hot-selling dish?
Nihari Gosht
What lessons did you learn in the kitchen?
I have learnt that patience and teamwork go hand in hand.
How do you like to de-stress?
An evening with family and friends is the best stress buster.
What are you passionate about?
My work and my goals
If it were to be your last meal on earth, what would you choose?
Rajma chawal
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