Chef Manjit Gill is known as much for his passionate vision as for his vast culinary accomplishments. Gill is Executive Chef of the ITC hotel chain, overseeing the culinary operations of over 100 restaurants throughout the country. He was one of the first chefs to popularize cooking shows in India. As a lifelong student of regional Indian cuisines and an advocate for their preservation, Gill been greatly influential on the Indian food landscape. After spending so much time in the culinary arts, traveling the world and experiencing all types of foods, which is your favourite and why? How about your family member’s favourites? After a long, enriching journey, all food cooked with sufficient culinary knowledge, meditative concentration, with good food thoughts and passion is always a favorite. Local and traditional food from all over the world are always well appreciated by me. My family loves me to cook for them but my wife being Indonesian is also a great cook and a big favourite at home. You literally worked your way up to where you are today – what advice do you have for other young, aspiring chefs? Be absolutely sure that being a chef is what your calling is!! Once convinced, indulge with love, hard work and dedication. Chart your goals and pursue them with unwavering passion. “Cook, eat and think”… and then you will be able to prepare food which is for the body, mind and soul. It takes at least seven years of devotion to become a good chef. More like ten plus to become a great one. You must have a baseline knowledge of techniques and work for extremely demanding and exacting Chefs. Learning the details and trivia of a busy kitchen is not a kind process. It takes correction...