Meet the Chef

Meet the Chefs

“Meet the Chefs’’ at Bombay Story Indian Kitchen, on Peach Place in the Centre of Wokingham. Paramjeet is a renowned Chef who joins the team with a wealth of experience, and Chef Subash has been with the team for several years. This is what they had to say about Indian ‘fine dining’ and their ambitions for the future.

WL: Some of your team are described as ‘Food Designer’s’ what does that mean? Food Design is a growing phenomenon. We believe it is an art, producing a dish that is both pleasing to eyes, and provides an extraordinary experience, all whilst tasting delicious food. A result of twists and surprises - a combined effort in creating a recipe.

WL: Paramjeet, you have worked at some high end restaurants in your career, including the Ritz in Delhi, what was that like? I have had the pleasure of working with many fine dining Indian restaurants like ‘Masala Art’ of Taj Palace Hotel, which is an iconic brand for food lovers. The experience I have gained working over the last 10+ years in the industry has allowed me to perfect my craft.

WL: Can Indian cuisine be considered ‘fine dining’? Yes, we believe so. Indian cuisine has excelled and grown globally, offering fine dining experiences. There are many restaurants in the UK which are giving a fine dining experience to their guests, whilst keeping the authenticity of their food.

WL: What is particularly innovative about the menu at Bombay Story Indian Kitchen? The menu of Bombay Story is created with the authenticity of food in mind throughout. Fresh, local availability of resources. We always

keep in mind the likeness of Wokingham people too – we believe we offer a menu that is designed in such a way, to cater for all ages of food lovers.

WL: Paramjeet, what is your ambition for the future? I would like to be the most renowned chef in the world.

WL: Subash, what is your ambition for the future? Michelin star chef.

WL: Paramjeet, what is your favourite dish from your menu? It’s very hard to answer for any chef what’s the favourite dish, but the most liking dishes of mine in our current menu, is Tandoori Prawn Cafreal and Avocado Chaat (which is a new addition to the menu).

WL: Paramjeet, what is one ingredient you cannot do without? I love to have Garlic in my food as it’s not only to add flavour, but it also has health benefits; boosts immune system, reduces high blood pressure, helps in reducing cholesterol, and also helps in detoxification of the body.

WL: Paramjeet, what is your favourite food when you are not at the restaurant? My favourite food when I am not in the restaurant is Tandoori chicken.

WL: Subash, what is your favourite food when you are not at the restaurant? Fish fry with white rice.

WL: Paramjeet, what is the best piece of advice you have been given? The best advice given to me is to “Do What You Love.” I do like to suggest to always do the thing that you love OR are passionate about, because doing what you love will make your lifemore beautiful.

WL: Subash, what is the best piece of advice you have been given? Do your work with sincerity and what comes after is a result of your work.