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Chef Harjeet Singh 

We caught up with Chef Harjeet Singh to find out about Bombay Palace's most popular dish, what advice he would give to new chefs and who taught him to cook... 

1) Who first taught you how to cook? 

My mother and my father both! My father made the best goat curry i have ever tasted. Our Lamb Roganjosh is inspired by his recipe for the goat curry.  

2) What is your favourite dish to cook? 

Baigan Bhurta (smoked hashed aubergine cooked with ginger and spices). If made correctly it will enhance any meal. 

3) Which dish is the most popular at Bombay Palace? 

Murgh Makhni (Butter Chicken) 

4) What do you think makes Indian cuisine so popular and exciting today? 

Indian cuisine is so varied and has such vast repertoire. The choices are limitless & one can easily experiment with the ingredients and the recipes. We have only just scratched the surface. Indian street food has changed the face of dining in London. 

5) What has been your proudest moment whilst working at Bombay Palace? 

Catered for an Indian inspired Yatch party for 200 guests, at Cannes, for the late Paul Allen (Co-founder of Microsoft). We took everything including the spices from our restaurant all the way to Cannes. 

6) What are you most looking forward to in 2019? 

Our new menu, have tried a few new recipes and cannot wait for the feedback. 

7) What advice would you give to a new chef starting out? 

A strong foundation is an absolute must. Thereafter one can experiment. Also, do not ask others to do a job unless you know how to do it, whether it is cleaning the kitchen or making a complicated dish. 

8) What is your go-to dish to cook at home? 

I eat simple food- Tarka Dal (yellow lentil tempered with cumin and ginger) Bhindi Masala (chopped okra tossed with onions, green chilli and ginger).

9) What do you most enjoy about your job? 

A happy diner. 

10) What's your favourite thing about Connaught Village? 

Connaught Village with its collection of eclectic, independent stores, cafes and restaurants is a hidden gem so close to the madness of Oxford Street. I love to sample the local fare- the persian restaurants, the empanadas from the Argentinian deli, Japanese junk food from Kurobuta, the breakfast at Stuzzico! 

 

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We caught up with Chef Harjeet Singh to find out about Bombay Palace's most popular dish, what advice he would give to new chefs and who taught him to cook. 

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