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I was born and raised in Haridwar, India. Busy town between the holly river Ganges and foothills of Himalayas. I was surrounded by food from a very young age with my father and uncle both being enthusiastic cooks. My grandma Basana Rani Dey was always a valuable source of recipes and endless cooking advice.
As I was finishing catering school, I have joined The Hyatt Regency hotel to work in La Piazza Restaurant. After 3 years of learning I have got an opportunity to move to Hilton California catering, where preparing the finest food for banquets for up to 1400 people was experience itself for over the next 2 years.
As young and ‘experience hungry’ chef my travels brought me to London. I was working for Millennium & Copthorne Hotels, which helped me further to wide my experience with fine dining. As the years passed on I have got an opportunity work worldwide, which included places like Delhi, Canada and Guernsey.
Working in Guernsey gave me to utilise all the knowledge and experience that I have gained over the past years. I have helped to achieve 4 star rating and AA rosette rating for The Farmhouse hotel. However, I always liked challenges and I fall in love with Guernsey Island so I have accepted role of an Executive chef at The Old Government House hotel (Red Carnation Hotels). I have helped the hotel to achieve 5 star rating and The Best overall business for 2010 in Guernsey Awards. With such a success the owners gave me opportunity to successfully transform one of their restaurant within the hotel into fine dining 2 AA Rosette restaurant - The Curry Room. Place where eating traditional curry was brought to another level of experience and became very quickly popular as an exclusive way to celebrate special occasions.
As much as I love to be chef I also love my job as a dad, so after 8 years, me and my lovely wife made hard decision to move to Dartmouth, where I have taken on opportunity to work for one of the best hotels in Devon - The Royal Castel Hotel. Working in countryside gave me new opportunity to work closely with local farmers, fisherman, brewers and wine makers. All the hard work and effort of my team and me was paid off as in 2018 & we received our 1 AA Rosette rating.
Founder and owner of Namoh curry sauce