Chef profile: Arun Tilak, executive chef at Dishoom 

Tell us a bit about yourself
I have been a chef for as long as I can remember. As soon as I joined catering college (in Madhya Pradesh, India), I knew it was going to be my lifelong career. I worked in some excellent kitchens across the world before joining Dishoom in 2012, where I first started as head chef at Dishoom Covent Garden. Ten years later I became executive chef of the group, which is the role I have today. 

 

What’s your favourite thing about where you work?
For me, the hospitality industry is all about looking after people. It is a real privilege to have guests walk through our café doors and have the opportunity to make their day a little better – whether that’s through a delicious cup of chai, a yummy meal, or a warm interaction with one of our team. 

 

What was your first job in catering?
At Sheraton Hotels, in India. 

 

What do you do to relax?
I love listening to music. Bollywood music, mostly – especially when cooking. I really enjoy watching a great TV series in my time off as well. It’s a good way for me to switch off for a while. 

 

Which is your favourite restaurant?
Circolo Popolare by the guys at Big Mamma Group is one of my favourites in London. It’s a beautiful room and the food is super comforting. In India, it would have to be Trèsind – it’s truly first class cooking and one of the best restaurants in India right now in my opinion. 

 

What’s your favourite hotel?
The Oberoi Udaivilas in Udaipur, India. I used to work there as chef de partie - it’s a truly spectacular place. 

 

What is your favourite drink?
I might be biased, but I honestly cannot get enough of the Mangosteen Daiquiri we serve at the Permit Rooms. I have to order it every single time I’m in one of the restaurants! 

 

What is your favourite food/cuisine?
I love Thai food. My wife cooks a lot of Thai food, too – she’s a great cook. I love the balance of spices and there’s endless variety.

 

Which ingredient do you hate the most?
Dried fish! The smell is truly awful… 

 

Are there any foods/ingredients that you refuse to cook with? If so, why?
Not really, to be honest. I’m always up for a challenge.

 

What’s the best piece of advice you’ve received?
At Dishoom we work closely with the clarity of thought expert Aaron Turner at One Thought. He’s really helped me to understand how our own thoughts can get in the way of being present in the moment. By becoming more aware of our own thoughts we’re much more able to connect with the world around us. 

 

Which person gave you the greatest inspiration?
My dad. His philosophy was to be honest, and to be kind. I try to live by those rules every day.

 

If you had not gone into catering, where do you think you would be now?
Probably the armed forces. My dad was in the Air Force so I could have quite easily followed in his footsteps. 

 

What irritates you most about the industry?
There is still a culture of working crazy hours – so many of my friends do. We work hard to make sure our teams get a good work-life balance at Dishoom, but I know that’s not the case everywhere in the industry. 

 

Who would play “you” in a film about your life?
Rajkummar Rao

 

Who would be in your “fantasy” brigade?

• Indian chef, Vikas Khanna from Vikas Khanna Group in the US
• Can I say chef “Carmy” Carmen?! I love The Bear.
• Manmeet Bali, executive chef at Ambassador Club