Hardiyal Singh, Head chef, The Ashoka Ashton Lane Glasgow
How long have you been in the catering business?
I started in Ashoka West End in Glasgow 26 years ago.
What’s your career highlight so far?
Working for Harlequin for all these years and being able to be part of the Ashoka Cook Book launch.
How would you describe your food?
Indian dishes made from fresh produce. Our tandoori selection offers dishes marinated in exotic spices, skewered and barbecued to perfection in the tandoor.
What’s the price of a typical three course meal?
£12.95 per person.
Why should someone visit your restaurant?
Fresh and quality food at the most affordable price in a prime west end of Glasgow location.
Describe your staff.
We’re lucky to have one of the best teams I have ever worked with. All our kitchen brigade are committed to achieving the highest standards.
What’s your favourite dish to cook at home?
Tarka dal with paratha.
Is there any food you dislike?
Mexican – and food with goat’s cheese!
What’s your favourite wine?
I don’t drink alcohol but wouldn’t mind a nice glass of lassi!
What is your favourite Scottish restaurant?
Other than good Indian restaurants, I like Italian or Chinese cuisine.
What’s your favourite Scottish ingredient?
Haggis – it puts a smile on any Scottish guy’s face when I make them a haggis pakora!
What makes a good chef?
Passion for food.
What’s a tip every chef should know?
Use local and fresh products.
How do you relax outside of work?
I work out at a gym and go for regular 6 o’clock in the morning walks.
Who do you admire in the industry and why?
I admire Gordon Ramsay because he can swear and still get the work done!
Joking apart, he’s done really well in the industry and has made his fame and fortune.
Who would you invite for your ideal meal and where would you go?
I’d take my family and friends to the Italian Bistro for pizza or pasta.