After a successful run on MasterChef: The Professionals 2020, Santosh Shah – former Head Chef at Vivek Singh’s Cinnamon Kitchen City – has launched a Nepalese pop-up series at the restaurant inspired by his time on on the television series. Ahead of the pop-up, he caught up with here…
Tell us about your supper club – what sparked the idea and what will be different from the others you have been involved in?
I’ve always been passionate about cooking and sharing the food I grew up with, and the idea to run a pop-up came after the MasterChef series. We initially wanted to do it last year, but because of lockdown it sadly didn’t happen. Nepalese fine dining in the form of an innovating 15-course hasn’t been done in this way in London before, so I hope the pop up will be something new and exciting for foodies to try!
We’ve read that you started your cooking career at 14. What made you decide on this path?
Yes, it is true that I started my career as a chef when I was 14 years old. I moved from Nepal to India for work purposes with my friend from the village I lived in, and I had no idea of what work I was going to do. I first started as a kitchen porter and then within three months I got the chance to work as a kitchen helper, and this was where I discovered my passion for cooking. Whist working, I also completed a diploma in hotel management.
What is the most valuable lesson you learnt in your early years of cooking that has stayed with you?
The most valuable lesson for me is to work hard and focus on what you want to become in 5-10 years. Work for a good company and surround yourself with great people and chefs.
Did you have any particular role models in the culinary world?
Yes, I have, but as I came from a very small village in Nepal, I knew very little about the industry until I went India. At my first job, I met Executive Chef Saroj Das – he is a great chef, and I decided I want to be like him. A few years later I met Chef Chandra Sarvagyam, and I still get inspired by him. When I came to the UK in 2010, I heard of the legendary Chef Vivek Singh, and I knew I really wanted to work alongside him and learn great things. Chef Vivek Singh has inspired me more than anyone else, and it’s such a pleasure to continue working with him through this pop up.
What is your favourite ingredient to use?
This is very hard for a Chef to answer because there is so many great ingredients in the world, but I’d say mushrooms and crab are two ingredients that I always come back to.
If you could only eat one food forever, what would it be?
Goat curry, with rice and lentils will forever be for me ☺
You’ve had an extremely varied career in many South Asian / Indian restaurants in the UK. What would you say are the highlights and what is missing from the cuisine landscape here that we need?
I think Himalayan cuisine is still yet to be discovered in the UK, as well as cuisine from Tivat, Nepal, Sikkim and Darjeeling.
Nepalese cuisine, as you have repeatedly demonstrated is rich, extremely varied and delicious. While London has several, why do you think Nepalese restaurants have not had the same exposure in the UK as some other cuisines?
There has to be a right time for everything, and this is the time for Nepalese food. A decade ago, we didn’t have great Thai, Sri Lankan or Vietnamese restaurants in London, and now we have so many great places that have opened in the past 6-8 years. Nepalese food hasn’t had its chance yet as it has always been in the shadow of Indian and Chinese cuisine. There are so many Indian, Japanese and Chinese restaurants owned by Nepalese people who have never tried to do Nepalese food as a standalone concept, but I hope that it will soon be on the world culinary map.
You have got a longstanding relationship with the Cinnamon Group – what is it about the Vivek Singh way of working that keeps you going back?
Chef Vivek Singh is one the best humans I have ever met, and someone who likes to help people to grow. Chef Vivek has helped so many people in the industry who are now at the top, and I am very grateful that he has given me the space for my pop up. Chef Vivek Singh is also my mentor.
What has been the best dish you have ever tried, and where?
The best dish I have ever tired was at Osteria Fransescana, a Modena lasagne dish – it was amazing.
This question is from one of our mums. She says, on the topic of garam masala: while there are different regional blends depending on where in South Asia one is, she is curious to know what the prevailing ingredients are to make a solid Nepalese spice mix?
I make my own spice mix and I also have the recipes in my cookbook which comes out next year – Ayla by Chef Santosh Shah. The key to Garam Masala is to be meticulous and careful with the quantity of mix and roasting. I also like to add Timur Sizwen peppers into my spice mix.
What other projects have you got in the pipeline?
I have so many things in pipeline. My cookbook will come out in February; a fine dining restaurant in central London next year; a TV show in Nepal; plus, a pop-up in Australia and USA.