Revelations: Dhruv Mittal, founder and chef, DUM Biryani
What was your best subject at school?
Maths, because I was really good at it, and food technology, because that's where I fell in love with food
What was your first job?
Newspaper rounds when I was 12, which very much turned into a family commitment!
What was your first job in catering?
Kitchen experience at Nutters in Norden, Rochdale, at 15
What do you normally have for breakfast?
Greek yogurt, overnight oats, honey and peanut butter, with filter black coffee
What do you do to relax?
When I get time off, I love to write and paint and more recently I've picked up pottery
Which is your favourite restaurant?
La Fromagerie. I love the authenticity and simplicity of their food, and their cheese is to die for
What's your favourite hotel?
The Oberoi Amarvilas in Agra, India, has to be my all time favourite. They went over and above when it came to service and food, and the setting right opposite the Taj Mahal makes it magical for me
What is your favourite drink?
Lagavulin 16 year old, neat
What is your favourite food/cuisine?
Without a doubt, it will always be my mother's food and definitely Indian
Which ingredient do you hate the most?
Anchovies. I've never developed a taste for them, and in my opinion they spoil a good pizza
Are there any ingredients that you refuse to cook with?
What do you always carry with you?
I always have my orange Moleskine notebook
Which person in catering have you most admired?
Karam Sethi from JKS Restaurants. I think he's responsible for really bringing regional Indian cooking to the forefront of London's culinary scene and for that I thank him
Cast away on a desert island, what luxury would you take?
My Frank Ocean collection
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