Tell me about your new theme night and what’s special about the menu?
‘Art of Spice’ gives people living in Dubai a chance to experience authentic, homemade Indian Punjabi cuisine, which has amazing flavour and the taste of true Indian spices. We have launched an authentic Punjabi menu where customers get a chance to eat scrumptious Punjabi specialities like pindi channa, alloo wadiya, dhaba kukkad, kadi pakora, sarson ka saag, and various other items.
What attracted you to working with Pullman Dubai Creek City Centre on this project?
I have worked with big hotel groups in the past and I wanted to associate with Pullman Dubai Creek City Centre so that I could promote my Indian cuisine worldwide. There are lot of Indians residing in Dubai and Pullman Dubai Creek wants to share authentic Indian cuisine with them. I found this hotel a great platform to work for as we share the same ideology.
What are your favourite Punjabi dishes to eat?
I personally relish sarson da saag, shahi daal, rara meat, alloo wadiya and kari pakora in Punjabi cuisine.
What inspires you when you are developing new menu items for your dhaba in India?
I always provide authentic food items to my customers so that they can feel the taste of authentic flavours. Today’s generation doesn’t know our real dishes, so I try to bring back the old homemade food, with a little innovation.
What do you most enjoy about being a chef?
I like it when my guests feel fulfilled and satisfied after having food prepared by me. It gives me a lot of pride and satisfaction when I am able to bring a smile to a guest’s face through my food. Also, as a chef, I have a lot of opportunities to work hard creating new dishes using the same spices, so it gives me the chance to be imaginative and explore food.
What have been your career highlights so far?
There have been lot of highlights in my career and I have served various celebrities. I remember the day when I served my food to the Indian cricket team; [former Indian cricketer and captain] Sachin Tendulkar said, after tasting mutton prepared by me, that he had eaten the best mutton curry of his life. Reliance Group chairman Anil Ambani has also appreciated my food — and whenever I cook at festivals in The Claridges, if Ambani is in Delhi, he always comes to have my food. It gives me immense pleasure when everyone appreciates my food.
Where does your nickname ‘Sweety’ come from?
I always serve my food with a smile to my guest. One day I was told that I am always smiling, no matter how much work I do, and that shows in my food. I was told that due to my sweet nature my food becomes so tasty and I received the nickname ‘Sweety’. From there onwards, everyone in the hotel industry has called me ‘Sweety Singh’.