Learn how to cook some of our favourite creations by watching the videos below, and see what wines really enhance each dish.
CHEF DEVRANJAN DASGUPTA
What first inspired you to become a Chef?
My mother. All my childhood memories are of being constantly surrounded by great meals prepared by her.
Food is the one thing which is a part of every ones day-to-day life, whether it be a special occasion or just a simple daily meal! It all starts with food and ends with food.
Food is a memory, and I wanted to become that part of life in everyone’s journey via my food craft.
Can you tell us of your culinary journey to date?
I started my journey with the culinary schools based in India, and then continued with some big brands such as Oberoi and Taj Hotels Palaces & Resorts.
I sailed across the globe with Carnival Cruises for 3 years; then docked in Middle East, where I worked with the epitome of the hotel industry - The BURJ AL ARAB in Dubai.
I reconnected with my Indian Chefs at Leela Hotels Palaces & Resorts for 4 years, where I worked with numerous Indian celebrity chefs. Since 2018, I have been spreading my wings here in Australia.
What is your greatest career achievement to date?
The greatest achievement is being able to balance my family life with my career. It is very important that a Chef has balance in their life if they wish to succeed and have a prosperous career. When it comes to culinary achievements there were two instances;
Winning a medal in Dubai at the 2013 UAE Chefs competition, amongst 300 participants
When in India, my team and I received ‘Best multi-cuisine Restaurant’ for three consecutive years between 2015 - 2018
What is your most memorable experience in the kitchen?
When Burj Al Arab gave me the opportunity to be a personal Chef to David Beckham, who happens to be one of my favourite players!
What inspires you when designing your menus and dishes?
Crafting a menu is all about using the right technique with the right ingredients.
Working in several different countries has given me the opportunity to learn different techniques, discover local produce and undiscovered cuisines.
What could be better than combining different cuisines all on one table, using some of the best fresh and local produce?
What is your favourite dish to cook?
Being a Chef, it is difficult to choose just one! But if I have to choose, it would have to be Butter Chicken. I love the texture, technique and the smokey aromas of the dish, and also because it has put India on the global map within the culinary world.
Do you have a ‘go-to’ meal when dining out at restaurants?
I like to try and explore new and different dishes which I haven't come across.
What is your favourite restaurant?
It is difficult to name just one as every place has its own speciality! Here are few of my favourites.
Al Muntaha in Dubai for Friday brunch
Bukhara in New Delhi to kill the craving of North Indian food
Spectra in Gurgaon, India for the multi-cuisine gastronomy
If you weren’t a Chef, what career path would you have chosen?
I would have been a painter. I have been painting since I was a child. I am an artistic person and if I am not decorating a plate, then I would have been decorating a canvas.
What is it that you enjoy most working at Spice Central Kitchen & Bar?
I would have to say the team, which consist of Chefs from different parts of the world. It gives us a unique opportunity to sit down and brainstorm together to come up with new and exciting dishes.
What is your vision for Spice Central Kitchen & Bar?
It is all about the balance between simplicity and richness; emotions and precision; wellness and indulgence; social interaction and constant improvement.