Surjan Singh, better known as Chef Jolly, is a TV personality best known as a judge on MasterChef India and boasts dining projects around the world, including a floating restaurant aboard Cunard‘s Queen Anne.
He talks to the Daily Echo as Kasi opens its doors at Careys Manor Hotel & SenSpa in Brockenhurst opens.
What first inspired you to become a chef?
“I grew up in a Punjabi household surrounded by great food. My family loved to throw parties and the food always worked its magic on everyone. I remember the smell of it now. I loved seeing things growing, digging the soil and the incredible flavours.”
What was the first meal you cooked for someone else?
“I don’t remember, but it was almost certainly a professional embarrassment!”
Lamb chops at Kasi (Image: Careys Manor Hotel & SenSpa)
Tell us a bit about your career so far?
“My Dad was an engineer and I wanted to be a fighter pilot. My second option was to either become an architect or an aeronautical engineer. But I decided on a hotel management examination and got selected on merit. People would tell me that I’m better off being in the front and not in the kitchen as I love to talk. I was rebellious and took it as a challenge.
“Either you do what you love or start loving what you do. 33 years later, it’s been a beautiful ride from the Taj group of hotels in Delhi via various continents opening restaurants in Singapore and the Maldives, a pub in London and now the New Forest.
Inside Kasi at Careys Manor (Image: Careys Manor Hotel & SenSpa)
What is your proudest career moment to date?
“Certainly I’m proud of what I’ve achieved, but really I enjoy the small things in life. For me they are really big. When I walk in the restaurant and I meet people who are smiling and enjoying themselves, those times are what it is all about for me. My guests are treated as extended family.”
What is your signature dish?
“Probably a biryani using lamb shoulder. It has the best taste.”
What is your favourite dish currently on your menu?
“There’s Venison Seekh Kebab or Dorset Clams, Mussels & Prawns. There are lots of different techniques and so many options.”
Dorset Clams, Mussels and Prawns at Kasi (Image: Careys Manor Hotel & SenSpa)
What is your favourite meal to cook at home?
“My wife is also a chef and she makes some amazing dishes from Goa. I enjoy washing up after! But I also barbecue a lot, lamb chops, pork belly, beef kebabs.”
What is your culinary guilty pleasure?
“Foie gras or oysters I suppose. They’re not for everyone.”
Which key ingredient is always in your fridge?
“Spice pastes, chutneys and mature cheeses.”
What is your favourite Hampshire ingredient?
“The local ingredients are incredible. We have Hampshire pork belly, Alresford watercress, New Forest mushrooms and Old Winchester cheese on the menu at Kasi.”
Alresford Watercress Dosa at Kasi (Image: Careys Manor Hotel & SenSpa)
Which chef do you most admire?
Rick Stein because of the way he is with people as well as his food. I like his ethos.”
What’s your career ambition?
“If something interests me I go for it.”
What do you think will be the next big restaurant trend?
“Supper clubs. I think they will be big.”
