Dev Biswal is a much feted chef, with more accolades and awards than you can shake a slotted spoon at. His unique take on traditional Indian classics, employing modern culinary techniques, using fresh hyper local ingredients brings a level of gastonomique delights unknown away from fine South Asian restaurants of Mayfair and St James’s. He is also known for his strong entreprenerial streak; never afraid to explore new opportunities to enhance his brand. His cooking courses sell out weeks in advance and he has already led small groups of culinary explorers to Croatia, Morroco and India through his new ‘The Cook’s Adventures’ travel arm, which started running local trips around East Kent. His next venture, Marrakech Cafe, is expected to open in Canterbury later this year.
Who taught you to cook?
Nearly all Indian chefs were taught by their mother, aunties, sisters or a combination of them all. My initial training was at home in Mother’s kitchen. I ater on went to IHM Kolkata – one of the most prestigious catering colleges in India.
What has your first job in hospitality?
At the Park Hotel in Kolkata, where I was a trainee. I then moved to the Dubai Sheriton, learning the classic styles of world’s great cusines. Later I came to London working at Mangos in Wembley, then Eriki in Swiss Cottage.
What is your favourite ingredient? Why?
It has to be mustard. It’s the hidden secret behind the regional cuisine from my home state, Odisha. Mustard oil and mustard seeds, when used correctly, add another whole dimension to the flavour profile of a dish.
Which is your favourite season (for culinary reasons)?
Winter. I love slow cooked dishes cooked with warming spices: soups, sasseroles, curries – the lot.
What is your signature dish?
This changes. At the moment, it’s a classic Odisha style goat jhola curry.
A good sharp knife aside, what is your favourite piece of kitchen equipment?
A powerful blender.
Where do you like to eat on your days off?
Small independendents, with a short menu, in my local area.
What do you cook at home?
Simple food using water not oil. Slow poached lamb with vegetables and whole spices for example.
Is there anything you won’t eat?
Human beings.
What are your tips for hosting a dinner party at home?
Keep it simple. Keep it fun. Slow cook dishes in advance. Avoid long winded and complicated recipes with fancy ingredients.
Who do you most admire in the industry?
Non-celebrity everyday chefs who are fighting hard to make ends meet.
What’s your advice for youngsters thinking of starting a career in catering?
Cooking is an art. Baking Is a science. A restaurant is a business. Learn the finances first.
If you were in the condemned cell, what would you chose as your last meal?
My mother’s home cooked goat curry.
https://www.thecooksadventures.com
https://www.cafemarrakech.co.uk
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.