My knife is the secret sauce of my culinary magic

Integrator Media had an exclusive interview with Chef Kunal Kapur

What inspired the concept behind PINCODE, and how does it reflect the diversity of Indian cuisine?

We feel the best of Indian food is cooked & served in lanes & by lanes of streets in India. These streets or swad ki galiyan are best defined by their Pincodes. We simply picked some of these interesting Pincodes along with their dishes and brought them together to make the menu at Pincode. At Pincode we serve regional Indian food & celebrate the regional bounty our country has to offer.

Can you share a signature dish from PINCODE that every guest must try?

For the vegetarians I recommend Avocado Jhal Muri which is the classic Bengali or Odia Jhal Muri with a twist of Avocados, Aam Panna and Mustard oil. And for non vegetarians do try Kerala Fried Chicken it is simply irresistible. And of course finish off the meal with our home made Kulfi or Boondi Cheesecake.

How do you ensure the authenticity of flavors from different regions of India in your restaurant?

Over the years I have traveled my country and with every travel my endeavour has always been to unlearn a few things and learn a few things. One of the key things to keep the authenticity of any cuisine is in sourcing the right ingredients. Lucky for us that we are in Dubai where we get some of the best Indian produce.

What challenges did you face when bringing traditional Indian cuisine to a global city like Dubai?

Dubai is very open & very energetic market. People of UAE not just Dubai love Indian food so the concept of Indian cuisine is not alien. However the deeper we go with our regional dishes the more of explaining (while introducing new lesser known dishes) is required. So it takes time for people to understand and order dishes beyond the usual.

Who has been your biggest culinary influence, and how have they shaped your approach to cooking?

My travels and home cooks that I have eaten with on the way have really inspired me in the last couple of years in my style of cooking. For me cooking is now about using seasonal local produce, keeping it fresh & simple.

What was a pivotal moment in your career that helped define your path as a chef?

I think I was always someone who enjoyed creative arts. I was an average student academically and was more inclined to subjects that really open up your mind. My decision to go against the wishes of my family to become a banker was the pivotal moment that shaped my career so far.

Dubai is a melting pot of cultures and cuisines. How does PINCODE stand out in this competitive environment?

We are a regional indian restaurant where years of research has given us the edge to stand out with our menu where we offer local Indian flavours that may be lesser known but are sure to delight. We cook everything in-house and change our menus with season. So there is always something new to try and something new to appreciate.

What role do you believe Indian cuisine plays in the global culinary scene, and how does PINCODE contribute to this narrative?

Indian cuisine holds a significant place in the global culinary scene and its impact is profound, offering a window into the country’s vast cultural heritage through its food. Indian cuisine is much more than just a gastronomical delight; it’s a sensory journey that encapsulates the essence of India’s history, geography and spirituality.

With Pincode we try to give an experience to our patrons of the history and techniques behind Indian cooking, further deepening the appreciation for the cuisine. This educational approach helps demystify Indian cooking and encourages culinary experimentation.