Flavors Beyond Borders” — An Interview with Chef Vinod Singh Pundeer

Flavors Beyond Borders” — An Interview with Chef Vinod Singh Pundeer

Interviewed by Vikram Singh Dhodhliya

From the royal kitchens of India to the buzzing dining scene of Manhattan, Chef Vinod Singh Pundeer has stirred the pot — quite literally — with a legacy of flavors, discipline, and innovation. Currently a celebrated name at Paisley Restaurant, Manhattan, New York, Vinod’s culinary journey is nothing short of inspiring. Jaipur Explore Magazine sat down with the maestro for an exclusive conversation.

Vikram Singh Dhodhliya:  Chef Pundeer, you’ve had an illustrious career that started in India and led you to Manhattan. How did this journey begin?

Vinod Singh Pundeer:
Thank you. My journey began humbly, rooted in my passion for Indian cuisine. I trained at the ITDC Ashoka Hotel, followed by hands-on job training at Hotel Claridges Naini Restaurant in Nainital. Those early days taught me the basics — not just of cooking, but of discipline, service, and consistency. I always dreamt big, but never imagined the journey would take me across countries.

Vikram Singh Dhodhliya: You’ve worked with iconic establishments like Moti Mahal Delux and now Paisley. What has been your most defining professional moment so far?

Vinod Singh Pundeer:
Moti Mahal was a turning point. I joined as a Corporate Chef and got the opportunity to lead kitchen operations, design menus, and open new outlets across India and even in Dubai and the Maldives. Each city brought its own culture and flavor preferences — it pushed me to be both creative and strategic. But stepping into Paisley Restaurant in Manhattan was something special. Cooking for a global audience, where every guest has high expectations, is truly challenging and rewarding.

Vikram Singh Dhodhliya: What does Indian cuisine mean to you in the global culinary context?

Vinod Singh Pundeer:
Indian cuisine is vast, diverse, and deeply rooted in tradition — yet it’s so adaptable. Globally, it’s gaining respect not just for its flavor, but for the science and heritage behind it. My goal has always been to maintain authenticity while giving it a presentation and refinement that matches global fine-dining standards. I see myself as a storyteller — each dish I prepare carries the taste and emotion of India.

Vikram Singh Dhodhliya: Tell us more about your role at Paisley. How is it different from your work in India?

Vinod Singh Pundeer:
At Paisley, I am responsible for signature dish creation, team mentoring, hygiene supervision, and overall kitchen leadership. The expectations are very high in Manhattan. Diners here are adventurous but also aware — they look for depth in flavor and elegance in presentation. Unlike India, where spice is comfort, here it’s more about balance and storytelling through ingredients. But that’s the challenge I love.

Vikram Singh Dhodhliya:  How do you see the future of Indian cuisine evolving?

Vinod Singh Pundeer:
I believe we’re just getting started. Indian food has finally moved beyond butter chicken and naan in the West. Chefs are now showcasing regional flavors — from Awadhi to Chettinad to Rajasthani. With the right platforms, it can be as globally celebrated as French or Japanese cuisine. I hope to be part of that movement — helping preserve tradition while modernizing it for newer generations.

Vikram Singh Dhodhliya:  What’s one dish from your childhood that still influences your cooking?

Vinod Singh Pundeer:
(Laughs) That’s an easy one — Baingan ka Bharta with Bajre ki Roti, made by my mother. It’s a humble dish, but the smokiness, the texture, the earthiness — it taught me that simplicity can be profound. Even today, I draw inspiration from that when I design elevated dishes with rustic soul.

Vikram Singh Dhodhliya:  What advice would you give to aspiring chefs in India who want to make it globally?

Vinod Singh Pundeer:
Stay rooted in your tradition, but open your mind to the world. Learn techniques, respect ingredients, and never stop being a student. Also, be patient — the kitchen teaches humility. And remember: a good chef doesn’t just cook, he creates memories.

Vikram Singh Dhodhliya:  Finally, if you weren’t a chef, what would you be?

Vinod Singh Pundeer:
Honestly? Probably a farmer. I love being close to nature, and food starts in the soil. Maybe one day I’ll retire and grow my own ingredients. (Smiles)

 Closing Note:

From hand-grinding spices in India to plating perfection in New York, Vinod Singh Pundeer’s journey is proof that culinary dreams know no borders. He reminds us that tradition and innovation aren’t opposites — they’re partners in the kitchen.

– Interviewed by Vikram Singh Dhodhliya, Jaipur Explore Magazine