Spice Hut
If someone had told me years ago that I’d find myself happiest standing in front of a stove, with a spice box in one hand and a ladle in the other, I might have laughed. But here I am—living a dream I never fully realized was mine: becoming a chef rooted in the soul of Indian cuisine.
In those early days, I cooked with instinct more than skill. I burned rotis, oversalted dals, and undercooked rice. But each mistake was a lesson, and each lesson brought me closer to mastering the art I now cherish I honed my skills at the 5-star Taj Mahal Hotel in Mumbai where I learned the original North Indian cooking style and the ideal mix of spices and herbs for each dish. Later, I worked at The sahara star .Marine plaza and earned Employee of the Year before moving to Canada in 2017.After years of working in various star hotels and restaurants, I settled on Vancouver Island and worked at Spice Hut Indian Cuisine..Eventually, I found a partner within my family my younger brother who shared my dream, and together we founded Spicehut in port Alberni.fulfilling our shared vision. At our Indian cuisine restaurant, we strive to stay true to the traditional way of cooking and create the most natural and original taste for each dish, just as I was taught by my mother and sister all those years ago.... This is more than a profession for me. It's passion, purpose, and poetry. We are not just becoming a chef. We are becoming ourselves. Praveen and Virendra