Arindam Mallick, Executive Chef at Hyatt Place Kathmandu brings 19 years of culinary experience garnered working in 4 different continents and numerous hotels & restaurant Brands. In his career path, working in different hotels, he has proven himself in Mediterranean, Western, Italian, Indian, Arabic, Asian & Creole and many more Cuisines. 

Featuring 153 guestrooms including 3 suites and 7 rooms with sit out terraces, Hyatt Place Kathmandu has an all-day dining restaurant, 'Zing World of Flavours", The Bar, and an outdoor swimming pool with a venue alongside, Zing Sky Bar & Lounge. It also has an outlet, �The Market� from where, guests can grab a pack for their on-the-go indulgence.�

1. Tell us something about you, as a person and as a chef. 

I am born and brought up in Kolkata, India, well-travelled globally, expertise in Western, Asian and Indian Cuisines. Passionate about learning and creating memorable guest experiences.

2. When did you realize you want to get into the culinary world? 

To summarize this in a simple way would be that I was passionate about cooking since childhood and always had that curiosity to learn from my Mother and Grandmother.

3. What do you take into consideration while crafting a menu?

I focus on local taste and ingredients while crafting a menu, also keeping in mind the international standards.

4. What is/ are your signature dish/es?

A lot of them but to name a few would be: Hummus quinoa Salad, Bouillabaisse, Butter Chicken, Gnocchi, khachapuri, Nasi goreng, Gajar ka Halwa. etc�.

5. What difference are you finding working in Nepal than that of other countries?

Almost all the countries I have worked have similarities, the only factor in Nepal is rich Culture and taste preferences.

6. What changes would you like to bring to the culinary scene of Nepal?

The change would be - Local Cuisines with authentic taste at a Global level of presentation.

7. What should we expect from the menus of Hyatt Place Kathmandu? How would they be different than rest of the hotels here in the country?

We are serving global cuisines with a local touch and experience. By this we would let the guests expect the unexpected.

8. Have you tried Nepali Cuisine yet? If yes, what�s your favorite dish?

I have tried so many local dishes, but as far as my favorite it would be �Thakali Thali�, because there is a lot of flavors in asingle meal.

9. What do you think we should do to promote Nepali Cuisine globally? 

Ideally in the menu�s we should have at least half of Nepali cuisines, which would impact and promote them Globally when guests would experience them.  

10. If you are given to cook only one cuisine your whole life, what would that be?

Indian Cuisine would be the one I can cook for the entire life.

11. A favorite ingredient you love to work with�

Garlic- As it has a strong flavor and can change any dish with its impact.

12. Your favorite food and wine pairing�

Butter Chicken and Garlic Naan with Beaujolais-villages.

13. Your favorite midnight snack�

In Nepal for me, Momo�s would be the Go-to snack at all times.

14. Your guilty pleasure�.

Butter Chicken- Its my favorite but also increases my guiltyconscience as it has a lot of Butter in it.

15. A culinary moment you always cherish�.

Meeting Dr. APJ Abdul Kalam (Former President in India), in Kolkata at a Government function.