Neeraj Dhatwalia, Head chef, Indian Platform, Glasgow
Opened by the team behind the Ashoka Ashton Lane in Glasgow’s west end, The Indian Platform offers a range of authentic Indian cuisine including tandoori dishes.
How long have you been in the catering business?
I started 14 years ago at the Oberoi Shimla in India.
What’s your career highlight so far?
After working for international brand hotels in India like the Taj Mahal Hotel and The Oberoi Hotel, moving to Scotland in 2008 to learn the international market and serve them was a highlight.
How would you describe your food?
Innovative dishes with fresh produce suitable for all palates.
What’s the price of a typical three-course meal?
£11.95 for a starter, main and sundries.
Describe your staff?
Very helpful with a positive attitude to delivering the best produce.
What makes a good chef?
Someone who is passionate about cooking; who is innovative; can control costs in the kitchen and who can motivate and train his team to be the same.
What’s your favourite Scottish ingredient?
Haggis.
How do you relax outside of work?
I enjoy spending my time with family and friends (and a pint).
What’s your favourite dish to cook at home?
Mangsho Jhol (lamb with potato and cumin; a Bengali delicacy).
Is there any food you don’t like?
Have tried all cuisines – nothing so far.
What’s your favourite wine?
Rioja.
What makes you laugh in the kitchen?
My team, who never forget to share jokes at the busiest time in the kitchen.
What’s a tip every chef should know?
Good knowledge of ingredients.
Why should someone visit your restaurant?
Because we are new and because we serve curries with the highest standards in a comfortable and pleasant atmosphere with the best price point.
Who do you admire in the industry?
Atul Kochhar.
