Profile: Bakshish Singh Sethi – Corporate Rice Sales & Marketing Chef – LT Foods

Who taught you to cook?

I taught myself to cook by immersing myself in diverse flavours and exploring a wide range
of cuisines, from humble street food to exquisite high-end restaurant dishes. My passion for
food fuelled a deep curiosity that led me to dive headfirst into the art of cooking. I began
this journey at the age of 19, driven by a hunger to understand not just, how food is made,
but why it tastes the way, it does. Along the way, I was fortunate to have mentors who
believed in me and constantly pushed me to grow—encouraging me to learn, refine, and
execute with purpose as I worked towards becoming a true chef.

What has your first job in hospitality?

I began my career with training at Oberoi hotel, before transitioning to Olive Bar & Kitchen,
one of the finest restaurant chains in Delhi, where I honed my skills in Italian &
Mediterranean cuisine. My culinary passion then led me to explore Japanese cuisine,
under expert guidance of Chef Vikram Khatri where I enhanced my knowledge at the
renowned fine-dining restaurant Guppy specializing in authentic Japanese dishes.

What is your current role?

I have the privilege of working with LT Foods, one of the most prestigious and
globally renowned rice brands (Daawat, Royal, EcoLife, Heritage, and Deevaya). With over
4 years’ of experience at the company, I proudly serve as Senior Executive Chef in NPD
(New Product Development). I spearhead the creation of innovative products that
not only sets industry benchmarks but also drives culinary excellence. I have developed the
Daawat Biryani kit, which is available in India, Europe, USA and coming soon to UK. I represent the brand’s vision and ensure its
continued leadership in the market, elevating LT Food’s presence and reputation worldwide.

Which is your favourite ingredient?
My favourite ingredient would have to be the potato, as it is one of the most versatile
ingredients when it comes to texture and flavour. There is so much you can do with it, and
let’s be honest — who doesn’t love potatoes?

Which is your favourite season?
Winter, as comfort food truly speaks to my soul. To me, food is not just nourishment, but an emotion and a feeling. The comfort it brings to my family, my
customers, and me is the ultimate source of satisfaction and fulfilment in my culinary
journey.

What is youir signature dish?
My signature dish is a fusion of flavours with Teriyaki Sweet Potato, Thai Green curry from
scratch, Miso chicken Ramen with handmade noodles, Tandoori Avocado, and Harumaki, a
Japanese-style spring roll. I am also passionate about baking desserts, and my signature
dessert is a gluten-free cheesecake made with homemade cottage cheese and fresh
blueberries compote.

What is your favourite piece of kitchen equipment?

My favourite piece of equipment in the kitchen is the sauté pan. There is something
incredibly satisfying about cooking with a pan—tossing and stirring the ingredients. It allows
me to be in full control of the cooking process, and the direct interaction with the food
makes me feel more confident and connected to what I am creating. The sizzle, the aroma,
and the precision in cooking elevate the entire experience, making it not just about the
food, but also about the craft itself.

Which restaurants do you like to eat on your days off?
Honestly, there is nothing I love more than enjoying hot, steamy Momos. In Delhi, paired
with a fiery spicy tomato chutney. The combination of the warm, flavourful Momos and the
bold chutney is simply unbeatable. Still, whenever I get the chance to enjoy a meal out with my family, two favourites remain
close to my heart: Big Chill in Khan Market (Italian) and Sandoz (Indian) in Connaught Place,
New Delhi.

What do you cook at home?
At home, I mostly cook Hyderabadi Biryani or pasta—especially Penne Arrabbiata—because
my mom absolutely loves it. A simple yet flavourful dish, it brings comfort to our table and
reminds me that food made with love is always the most satisfying.

What are your tips for hosting a dinner party at home?
Plan a menu —keep it elegant, but not overly complicated. Include something personal, like
a cherished family recipe or a homemade pickle that brings a touch of home to the table. It
does not have to be fancy—just meaningful and full of flavour.
Do all the pre-prep ahead of time so you are not stuck in the kitchen while your guests are
enjoying themselves. The more you can prepare in advance, present and relaxed you will be
during the dinner.
Set the atmosphere at least 45 minutes before guests arrive. From lighting and music to
table settings, getting everything ready early gives you a moment to breathe, check details,
and truly enjoy the experience.
Most importantly, enjoy the process. Hosting should be as much your time to relax as it is
for your guests. A well-planned dinner party is about great food, warm conversation, and
shared moments—not perfection.

Who do you most admire in the industry?
From legends like Chef Marco Pierre White, Chef Gordon Ramsay, and Chef Julia Child,
whose passion and presence inspired from afar, to the guiding hands of Chef Nitin Pal
Singh, Chef Jeewan Panda and Chef Vikram Khatri, who brought their wisdom, technique,
and heart to every lesson — I carry their influence in every dish I create.

What’s your advice for youngsters thinking of starting a career in catering?
Always give your best — not just in the kitchen, but also in your attitude, your discipline,
and your honesty. The early years will be tough, no doubt. Long hours, hard lessons, and moments of doubt.
Remember — these years shape you. They build the foundation for skill, resilience, and true
passion. Not everyone can be a chef. It takes more than talent — it takes heart, grit, and a deep respect for the craft.
Keep showing up. Stay curious. Cook with soul. It is the satisfaction when you create a great
dish and ultimately the satisfaction when people enjoy eating the food you have prepared.

If you were in the condemned cell, what would you chose as your last meal?
If I were in the condemned cell and had to choose my last meal, I would keep it simple and
close to home. I would choose a comforting plate of Dal chawal with homemade pickle;
just the way my mum makes it. It is more than just food—it is a taste of home, filled with
warmth, love, and memories. Nothing brings me more comfort than that.