Base Camp Indian Kitchen, Cardiff
Who taught you to cook?
My first teacher was my mother. I grew up in a small Himalayan village where we cooked over a traditional fire in a mud house
using fresh ingredients from the mountains. Watching her transform simple ingredients into delicious family meals inspired my love for cooking. Those early memories still influence the way I cook today.
What has your first job in hospitality?
I began my career in Mumbai over 26 years ago as a kitchen porter. I worked hard, learned every section of the kitchen and gradually became an Indian chef. Those early years taught me discipline, respect and that no job in the kitchen is too small.
Current role?
Executive Chef at Base Camp Indian Kitchen in Cardiff, where I work alongside my longtime friend and founder Ram Sapkota to showcase authentic Indian and Himalayan cuisine with modern presentation while staying true to traditional flavours.
What is your favourite ingredient?
Without doubt, Himalayan Timur. It belongs to the same family as Sichuan pepper and has a wonderfully citrusy aroma with a gentle tingling sensation that is unlike any other spice. It instantly reminds me of my childhood in the Himalayas, where it grows naturally and is used in everyday cooking. For me, Timur is more than an ingredient—it represents my heritage, my memories and the flavours that inspired me to become a chef. I love using it to add depth and freshness while introducing guests to an authentic taste of the Himalayas.
Which is your favourite season?
Autumn. It offers wonderful vegetables, game and warming spices, making it the perfect season for slow-cooked curries and comforting dishes.
Your signature dish?
Lamb Pahadi, inspired by the mountain flavours of my childhood, combining traditional techniques with full of flavour.
Your most important piece of kitchen equipment?
A heavy-bottomed pan. Great curries need patience, gentle cooking
Where do you eat on your days off?
I enjoy exploring independent restaurants where chefs cook with passion and respect for their heritage. Every meal is an opportunity to learn something new.
What do you cook at home?
Simple home-style food—dal, rice, seasonal vegetables and fresh chapatis. After a busy service, nothing beats honest comfort food.
Is there anything you won’t eat?
Not really. As a chef, I believe you should keep an open mind and experience different cultures through food.
What are your tips for hosting a dinner party at home?
Prepare as much as possible in advance, don’t overcomplicate the menu and spend time with your guests rather than staying in the kitchen all evening.
Who do you most admire in the industry and why?
Cyrus Todiwala OBE DL. I had the privilege of working alongside him in London. His passion for authentic Indian cuisine, generosity in mentoring young chefs and commitment to excellence have inspired me throughout my career.
What’s your advice for youngsters thinking of starting a career in catering?
Be patient, stay humble and never stop learning. Success doesn’t happen overnight. I started as a kitchen porter and every stage of my journey helped make me the chef I am today.
If you were in the condemned cell, what would you chose as your last meal?
A simple Himalayan meal cooked by my mother—dal, rice, fresh vegetables and homemade pickle. Food is about memories as much as flavour.
https://www.basecampkitchen.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.