Restaurant Feature 6 - Rogan Joshi

Rogan Joshi - Plateaway

We had the privilege of catching up and speaking to Jitin Joshi, the Chef Patron at Rogan Joshi. Here’s what he had to say!

1.) Tell us about your brand/yourself?

I have had the great fortune of working with some truly inspiring chefs and learning the craft by hands on experiences and trial & error. Being a great chef is driven by passion and requires a lot of commitment, tenacity and perseverance; which I advocate and demonstrate.

I believe in the power of working together to create a whole that is greater than the sum of its parts. My raison d'être is to create a legacy in the restaurant world and inspire budding cooks. 

I am also a keen runner and try to finish at least 3 marathons every year. Endurance sports not only builds you physically but it is a great training of the mind too. It teaches you to train well, never quit and dig into your inner strength - which I apply in other aspects of my life too!

2.) How did you discover your passion for food?

By accident! I didn’t necessarily want to be a chef and rather, wanted to be a doctor. I ended up at catering college and slowly but surely my passion for food began to grow. I threw myself into it 100% and has got me to where I am today! 

3.) What’s your favourite item on your menu?

The Vindaloo Spiced Ribs… they are specially created and are glazed with a homemade vindaloo ketchup (which will be available to buy soon… keep your eyes peeled)

4.) What’s your most popular item on your menu?

Either the banana leaf wrapped Portobello mushroom as it’s quite a unique dish or the banana leaf wrapped sea bass.

5.) What’s your favourite type of food?

Asian food, especially Thai and Chinese

6.) When throwing something together in the kitchen, what’s your go-to meal?

Instant noodles!

7.) How has the meal kit revenue stream impacted your business?

During lockdown it was a saving grace for restaurants… and it created a space for chefs like myself to take the delivery side of food more seriously and venture out into that space. 

8.) If you could live off one food for the rest of your life, what would it be?

Chinese dumplings.

9.) Tell us about your worst experience in the kitchen!

I was prepping a new item from a new menu… this item required overnight cooking. In the morning, I went to check on it and was met with a black, charred dish! It was totally ruined and resembled charcoal! I had to reprint the menu and scrap the whole thing!