Hey, Thank you for taking this interview with us. Please, tell us more about yourself.

I’m Nidhi Kaushik….I’m an aspiring chef with a vision to take Indian regional cuisine to a global level and to create recipes that are easy to make yet touch the soul with every bite.

Why did you decide to become a chef? What other back-of-house positions have you held before becoming a chef?

I was very young when my grandmother started teaching me how to cook the local regional recipes of my culture . She taught me that a very delicious meal can be prepared with very limited resources. Learning from her I decided that I’ll be a chef and carry her legacy forward.

Are you a team player? Describe your usual role in a team-centered work environment.

As a team member I’m more of a peacemaker and am known for resolving issues and the one with a calm response.

Being behind the closed door of the hot place that is a kitchen is hard and often rises temperatures. Tell us about a difficult situation and how you handled it.

There was a time when I had served a fresh salad to a guest  however they weren’t really comfortable with the taste of the dressing so with the consultation of my exe-chef I had customised them a new salad.

What would you do if a customer sent back a meal?

My first and foremost concern will be to listen to the feedback given to them and get to the root of the issue. I will be ensuring that we compensate for it by offering them something complimentary  and make sure that they leave back with a memorable experience.

Is there a chef you admire the most? Who and why?

I grew up watching chef Vikas Khanna and seeing him. I know that I have to take Indian cuisine to a global level and change the way people perceive Indian cuisine.

Interviewer’s note: Images here and above are delightful creations by Nidhi. Used with permission.

What is your favorite cuisine? How many different types of cuisine are you capable of producing? What is your favorite wine?

My personal favorite is Indian regional cuisine because it has a lot of different cultural and regional influences . Also Indian cuisine changes after every 10 steps giving the dish a whole new dimension.

I love using wine while cooking and for that i prefer using Cabernet Shiraz by Sula or a Sauvignon Blanc by Sula.

What do you do to stay current on new trends? Describe two or three of the most interesting industry trends.

 I love reading food related books and blogs to know about the emerging food trends. One of my favorite trends is how the industry is shifting from fine dining restaurants to cloud kitchens.

When are you happiest at work?

I’m happiest at work when I see empty plates going to the dishwasher because i feel that it’s a compliment in its oneself.

What do you do to ensure the quality of food going to the customers?

I personally taste and check anything and everything going out to the guests and ensuring that all sops are being followed.

Lastly, which books/cookbooks you would recommend for our readers?

Some of my favorite books are –

1.Masala lab by Krish Ashok

2. Everyone can cook by Vikas Khanna

3. Prasad Cooking with Indian Masters by J. Kalra

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Unverbalise is ever the more grateful for this duologue with Nidhi Kaushik. We hope to continue to bring in more amazing people to our platform to inspire our readers, so don’t forget to subscribe to our site and share the word around.

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