Chef Tarun Kapoor
The Metropolitan Hotel New Delhi
I specialise in
European and Mediterranean cuisines.
I love to cook
World cuisine. With experience in cooking European cuisine, I think World cuisine has become my forte and this is what I love to cook. I love to eat home made food.
The best meal I ever had
Was on a recent trip to Singapore. I tried frog legs and snails, and this has been one of the most memorable culinary experiences of my life.
My signature dishes are
Illusion of Lamb Chops, Teriyaki Salmon, Salmon and Tuna Carpaccio.
I decided to become a chef because
Coming from a family of engineers, I wanted to do something creative but didn’t want to do anything monotonous. Searching for something creative to do, I came in contact with Chef Sushil Chugh, who inspired me to become a chef.
I avoid stress by
Playing with my one-year-old son and riding my Royal Enfield Bullet.
If not a chef, then
Most probably, I would had continued the family tradition of becoming an engineer or maybe an architect as I was really good with engineering designs and always used to get good marks in the subject.