Cooking a good meal is a craft that requires knowledge and appreciation for the ingredients and flavours.
Chef Kamini Jha, the Head Chef at Cinnamon Club in Park Hyatt Dubai, is a prime example of bringing her passion and mastery to cooking.
Born in India, while studying Hotel Management and receiving training in the kitchen, Chef Kamini realised her dream to become a chef.
Starting her culinary journey in 2008, Chef Kamini has now garnered 14 years of experience in the food industry.
Chef Kamini shares her story on the culinary world and how she brings the best of contemporary and fusion Indian cooking to diners.
How did you get started in the food industry?
During my time at university, we had to go for different industrial training, as part of our course in Hospitality Management. One of them was in a kitchen, and I will never forget how at home I felt in that kitchen. From that day on, I knew what I wanted to do and where I belonged.
What is your earliest cooking memory?
I do not recall a specific memory, but I do fondly remember my sister and me helping my mother cook every day after she got back from work.
What is your favourite dish from your country?
That would be a dish called matar kulcha. It is basically fermented baked bread stuffed with a masala made of dried peas, served with an Indian pickle called achar and salad. It was a treat, as we were not allowed to get food from anywhere and ate at home. Whenever we did get food from elsewhere, it would be matar kulcha.
What is the one go-to and easy snack you love making for midnight cravings?
In India, roadside snacks (also known as chaat) are a very big part of our culture. Dry bhel, being one of them, is very easy to make. Just throw in some puffed rice with some peanuts, diced onions and tomatoes with some chaat masala and a few other seasonings and enjoy. Another one would be the classic Maggi noodles!
What is the one raw ingredient you cannot cook without from your country?
Definitely onions. Indian cuisine is incomplete without it.
What is the best dish to try at your restaurant?
I have a whole list, but if I had to name one, my absolute favourite would be the 'Fiery Rajasthani Laal Maas'. It has a rich base gravy made with tomato and chilli, flavoured with smoked cloves that complement the rest of the elements beautifully. A must-try when stopping by The Cinnamon Club!
.jpg)
Chef Kamini Jha
Head Chef
Cinnamon Club, Park Hyatt Dubai
04-6021839