The Weekend Chef : Sahil Makhija

The musician-artiste manager rustles up a Pulled Pork Dosa and Bacon Butter Chicken with equal ease.

- Shweta Mehta Sen

I started cooking when I was maybe 9 or 10. My earliest memory is of cooking breakfast for about 13 people at a family vacation. I took orders for scrambled eggs, omelettes and fried eggs.

What got me into cooking is just the fact that I love to eat. I often find that the food I eat outside isn’t cooked to my liking, so I prefer making it myself.

A love for food runs in my family. My grandfather would even hunt his own rabbit and deer to cook. The rest of us are the kind of cooks that enjoy throwing things together with whatever is available.

At one point, I wanted to become a chef. I seriously pursued cooking till the 9th grade, but then around that time, computer engineering caught my fancy and I got derailed.