Signature Dish(es) :-Padella Scottata Con Salsa All’ Arancia Rossa (Seared shrimps with blood orange sauce and fried quinoa)
Awards & Recognitions :-I was one of the nominees in the second edition of the 50 Master Chefs.
Favourite Restaurant(s) :-Gomantak Restaurant at Dadar
Favourite Dessert(s) :-Baileys Tiramisu
Favourite Drink(s) :-Orange Mojito
What inspired you to become a chef?
The whole inspiration of me becoming a chef came from my grandmother who used to cook very delicious food and looking at her and cooking along with her inspired me the most. Thus, very I am today, I would like to give whole credit to my grandmother.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
I enjoyed cooking Thai food the most as during one of my work tenure when I was working with Taj Mahal Palace, I had met a guest staying with us and she has thrown lot of insights about Thai Food in general and had shared her home cooked recipes with me. This whole experience made me fall in love for Thai cuisine.
When are you happiest at work?
The moment I enter my kitchen and hear the hustle bustle of pots and pans that makes me happy.
Do you have any advice for someone wanting to become a chef?
– One needs to be passionate about the work that they do.
– The most important mantra for success is never say NO.
– Need to be more creative in your presentation.
Which is your favorite home cooked food?
Goan Fish Curry and Steam Rice.
ABOUT Parmial Sawant | Executive Chef at The Lalit | Mumbai |
Chef Parimal Sawant, the best possible gig shares his level of passion and provides opportunities to practice it. Nominated in TOP 50 CHEFS OF INDIA and now His new role as Executive Chef at The Lalit Mumbai is the culmination of a lifetime interest in food, coupled with enthusiasm to create and build from the best of all.
Born in Maharashtra in 1976, Chef Parimal brings a young, vibrant commitment to excellence and a refreshing down-home sensibility that shows the finesse of a Chef of worldly experience and wisdom. During his youth he exhibited an interest in culinary and soon found himself enrolled in the Hotel Management Diploma program at the Sophia Polytechnic. It was the perfect outlet, offering him the chance to combine his love of creating and building with his zeal for preparing exceptional food.