Sunil Bera, from Tattva Indian Kitchen on Bedford Place, talks top Indian hotels, cooking for 3,000 and garlic and ginger in our meet the chef column.

What first inspired you to become a chef?

"As a child, I attended a wedding in my hometown where a chef named Ryan cooked for the event. I was fascinated by how he received even more praise than the bride and groom. That experience inspired me to pursue cooking as a career."

What was the first meal you cooked for someone else?

"Shukto, a traditional bitter vegetable stew), which I made for my mother. It was a special moment that sparked my love for cooking for others."

Tell us a bit about your career so far.

"I began my journey in 2007 as a kitchen helper at Oryza Resort in Goa. I spent several years working at various resorts in Goa, including Nakita and Sun Bay, until 2011. To expand my knowledge of South Indian cuisine, I moved to Chennai and joined the Savera Hotel, one of the oldest star hotels in Tamil Nadu. I later served as a Sous Chef at the Rada Regency, Rain Tree, Taj Connemara, and Green Meadows Resorts. Today, I continue my culinary journey at Tattva Indian Kitchen in the UK, where I am still learning and evolving every day."

On the menu at Tattva Indian Kitchen (Image: Mark Thompson)

What is your proudest career moment to date?

"One of my proudest moments occurred at a previous resort when my team and I prepared Biryani, a fragrant rice and meat dish, for 3,000 guests. Seeing the appreciation from every guest and knowing we delivered consistency at such a large scale was incredibly fulfilling."

What is your signature dish?

"I am proud of several signature dishes, from the classic Butter Chicken and Gongura (sorrel leaves) Chicken to Lamb Rogan Josh (a slow-cooked aromatic meat curry). Each dish is carefully crafted to highlight authentic Indian flavours."

What is your favourite dish currently on your menu?

"My current favourite is the Hyderabadi Chicken Dum (slow-cooked under pressure) Biryani. I love how the flavours are layered and aromatic; it truly reflects the depth of traditional Indian cooking."

Where is your favourite place to eat in Hampshire?

"On my days off, I enjoy exploring different types of cuisine. Recently, I have enjoyed the food at Woodies. It is always inspiring to see how quality and flavour are delivered in other culinary styles."

On the menu at Tattva Indian Kitchen (Image: Mark Thompson)

What is your favourite meal to cook at home?

"A homestyle fish curry. It is simple, comforting, and full of flavour—the kind of dish that brings everything back to basics and reminds me why I started cooking."

What do you like to drink with dinner?

"A glass of Malbec. It pairs well with rich, spiced dishes and provides the depth I usually look for during dinner."

What is your culinary guilty pleasure?

"Traditional comfort food that is deeply rooted in Indian kitchens: slow-cooked, full of flavour, and made without shortcuts."

Which key ingredient is always in your fridge?

"Ginger and garlic. They are the foundation of most Indian cooking. No matter how complex a dish is, it often starts with something simple done correctly."

What is your favourite Hampshire ingredient or delicacy?

"Hampshire lamb stands out to me. The quality and flavour are excellent, and it works beautifully with Indian spices."

What is your career ambition?

"My ambition is to represent Indian cuisine in its true form with consistency and integrity. I aim to build a brand that people trust for its authenticity and quality."

What do you think will be the next big restaurant trend?

 "I do not believe there will be one single trend. Instead, we are seeing a shift towards simplicity, consistency, and value. Guests are moving away from overcomplicated concepts and seeking food that feels honest, well-executed, and worth their time."