Indian Summer, head chef, Jaswant Singh Rajpurohit
Born in the imperial world of ‘Marwar’, Rajasthan. Jaswant Came to England in 2003 after meeting Minesh’s family (the owner) in India. Jaswantsingh is responsible of the day to day running of the kitchen.
Did you cook when you were growing up?
I started cooking when I was young. I was born into a family of maharaj from Rajasthan – a descendent of cooks to kings from my father, grandfather, great grandfather.
This traditional method of cooking teaches using all the senses. One example would be to smell the amount of salt in a dish without even tasting it. My forefathers taught me great skills of all types of regional indian cuisine.
Where were you trained?
I started with my family working on the wonderful street dabba when I was 17 and then had the good fortune to work at some of india’s top hotels.
I have worked for over 25 years in the food and hospitality industry and the highlights of my career were at Bukhara in India, Taj group of hotels & the Sheraton.
Best piece of advice you would give a home enthusiast?
Plan ahead, Choose only fresh ingredients and keep it simple.
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