From Delhi to Uttarakhand He aspires to run an Italian restaurant

Shubham Jaiswal, 26, is a junior sous chef at an Italian restaurant chain in Dehradun.

- Debarshi Dasgupta

Mr Shubham Jaiswal always enjoyed watching his mother cook. He even dreamt of cooking like her. But the first time he found himself at a stove, he cooked not out of choice but in adverse circumstances.

It was in October 2010, a few months after his mother died from a head injury after a fall. With his elder brother and sister away for higher studies, the then 12-year-old had to help his father with the housework.

Now 26, Mr Jaiswal distinctly recalls the first meal he made. It was far from lip-smacking. On the menu was rice and a curry made with potatoes and soya chunks. His sister had guided him over the phone, but the rice still turned out soggy and the curry too salty.

"I added a lot of water while cooking my rice and I added salt twice in the curry," he said.

It was baptism by fire, but as he began preparing dinners regularly at home, he eased into his new role and developed an interest in cooking. And by 2013, Mr Jaiswal knew he wanted to be a chef.