Chef Debdash Balaga from Jamavar, Sheraton Grand Doha Resort & Convention Hotel, brings us royal Indian coastal cuisine. We sat down with him and got behind the force in the kitchen.

Tell us about yourself and your experience.
I was born and brought up in a traditional Telugu family out of Hyderabad. After hotel school I got a fantastic opportunity to join ITC hotels in Hyderabad. I also had a chance to work with celebrity chef Imtiaz Qureshi, who was at the helm in the capacity of Master Chef of Indian cuisine. In the past two decades I have worked in multiple cities in India and introduced Chettinadu and Hyderabadi cuisines for the first time at Taj Rambagh Palace, Jaipur.

How did you decide to go to culinary school and pursue cooking as a career?
I discovered my passion towards cooking at a very young age. My love for food and cooking runs in my heart, my father was a chef as well and he introduced me to authentic cooking with fresh and local ingredients. I was quite mesmerised by his recipes and my love for cooking was developed. Hence, I pursued cooking as a career and followed my passion.

What are you inspired by?
My father has been my biggest inspiration since childhood, he always encouraged me to follow my love for cooking, taught me to stick to my roots and promote authentic Indian cooking.

Is there anything that you won’t cook with?
I believe in cooking traditional Indian food without altering the authentic taste and recipes, whilst keeping the healthy aspect of food alive. I ensure to present the food in a contemporary way so as to keep the cuisine progressive yet authentic.

What’s your favourite dish to create?
I love to work with fresh seafood, I get to amalgamate all my favourites – homemade spice blends, seafood and tandoor cooking to create an exceptional dish. My favourite from the Jamavar menu is Dakshini Jhinga (king prawns with southern Indian spices cooked in the tandoor).

Favourite kitchen equipment or gadget?
The tandoor (clay oven) remains my favourite equipment to work with, it’s the most traditional cooking method in India, food prepared in a tandoor retains all the natural juices and gives a smoky taste which is second to none.

What do you like to do outside of the kitchen?
I love to explore new places in search of new ingredients and food preparation, especially street food.

What would you want to have as your last meal?
Traditionally cooked Dalcha Gosht made by my mother is the best in the world; it’s lamb and lentil cooked together with a hand-blended spice mix.

Where do you draw your creative inspiration from?
India’s diversity in cooking methods, cuisines and ingredients have always inspired me creatively; India’s cuisine diversifies after every 100 kilometres when you travel, and the menu that my team and I put together at the Jamavar Doha represents that – the menu ranges from royal cuisines of the north to the shores of the south. Some ingredients have been sourced from the west part of India as well.

What have you learned during your time here in Qatar?
It has been a wonderful time for me in Qatar working with different nationalities from all around the globe, understanding the local culture and food cooking methods has all the more added to my skill set and broadened my learning horizon. ✤

GO: VISIT @JAMAVARDOHA ON INSTAGRAM FOR MORE INFORMATION.