What inspired you to become a chef?

My Culinary journey began from the inspiration I drew from my Father. He was working with Hotel Sea Rock Sheraton at the time. I remember the smile that would light up his face when he would cook something new for us at the home. Everything he learnt from observing the Chefs in the kitchen at work, and was always learning new techniques and evolving his skill-set. Looking at the joy and happiness cooking brought to his life, I started my culinary journey by replicating the dishes he made for the family.



What is the one cuisine that you are most comfortable cooking? Enjoy the most.

Being a proud Indian, I have special love towards Indian Cuisine. India has 29 states & 7 union territories and each region has a different culture and cuisine. You will find different spices, culture, food and flavour across the country, which make our culinary heritage incomparable. Hence the love for Indian Cuisine.



Is there a chef you admire the most? Who and why?

The Chef I admire the most would be Chef Gordon James Ramsay for his unique way of preparing food and incomparable work ethic and his love for the culinary arts. Though my cuisine does not connect with the cuisines he excels in, his work ethic and the masterpieces he creates are something I try to emulate on a daily basis. A famous quote states that “the way to a person’s heart is through their stomach”.



When are you happiest at work?

Nice question!

I am always happy at work! That being said, I am most happy when the Restaurant is sold out and people love the food that I prepare. Also when a guest makes it a point to compliment me on the food. This Excites & Inspires me to reach greater heights in the culinary world!



What have been the key drivers for the success of your journey?

The key to success is to never stop learning and take constructive criticism! Working together as a team to make the restaurant run at its maximum potential is another aspect. I also thrive on challenges, such as being creative and exploring new ways to prepare a masterpiece.

ABOUT Rajbir Singh | Executive Chef | The London Curry House Bangalore


Chef Rajbir Singh started his career in 2001. He started working with Sad Guru Restaurant from 2001 up until 2004 as an Indian cook. Working for several years in one place made him acquire his vast knowledge of Indian food. He then got a chance to go to East -Africa, this is where he learnt the meaning of hospitality by meeting people from all walks of life, enhancing his culinary skill-set.

As most of you know in Africa one can enjoy the vast wildlife and wildlife safaris, Mount Kilimanjaro clamming, volcanic crater, and Serengeti forest and many more.

He started working in Tanzania from 2004 till 2008, in these four years he imbibed the culture and heritage of Tanzania. In the four years he spent in Africa Chef Rajbir Singh prepared food for a lot of expats who had nothing but praise for his work ethic and the masterpieces he created for them.

In October 2008 he came to India and started working with Mirah Hospitality. In 2010 after realising the importance of a degree in today’s day and age, he completd his Hotel Management from Kohinoor College in Mumbai. He opened “Spice Lane Restro” in Mumbai in the year 2010. In 2014 he worked for KA Hospitality and even opened a brand for them called “Tiffin Box etc”, In 2016 worked for Mirchi and Mime (Famous restaurant in Mumbai). In 2016, he joined The Royale Senate group in Bangalore and opened the coveted restaurant “The London Curry House”, “The Reunion Club” and is now opening the Asian Curry House in Bangalore. This sums up Chef Rajbir’s culinary journey and we are sure the best is yet to come!