I’m originally from Delhi in India and this is where I first developed an interest in food. I was academically challenged as a student, and a degree was mandatory, so I decided to explore culinary arts as a qualification at Mangalore University on India’s south-west coast. I actually never planned to be a cook nor was it a hobby, it came about by accident, and I now consider it one of the best decisions of my life!

Something which is hugely nostalgic of my childhood is a drink my mum used to make: Aam Panna, a summer cooler and something you’ll find in one form or another across India. My mum used to make it with boiled mango, spices, and sweetener in a glass with lots of ice – a glass of pure deliciousness! Aam Panna is Tiger Milk, and I have used this nostalgic mix in the restaurant at Benares as a dressing for my oyster and sea bream chaat – the dish is very close to my heart and one of our most popular dishes.

My first professional cooking experience was at The Oberoi Rajvilas, Jaipur, where I had the opportunity to learn from leading industry experts and was given the confidence to improve every day. It is one of the finest hotels in India, and this shines through with the experiences and opportunities it gives its employees. I started at an entry-level position, and honed my skills to progress professionally. It was the first stepping stone into the career I have today.

After the Rajvilas I moved to the UK and worked with luminaries such as Pascal Proyart of One-O-One Restaurant until 2009; Michel and Alain Roux of three Michelin-starred Waterside Inn for a year; Joel Antunes of Brasserie Joel from 2010-2011 and Pierre Koffmann of Koffmann’s for a year, where I gained skills and techniques in classical French and Indian cuisine that I now use in my dishes at Benares.

When I first came to England, I didn’t know that I would cook Indian food. Following my training, I thought I would be cooking European food, which has a real discipline. However, I soon learnt that Indian food is just as disciplined, which I found out when I started cooking it professionally later in my career, and having Indian roots certainly allowed me to explore several aspects of this. An especially important part to me is the ethos and hospitality of Indian food. India is extremely hospitable, and I try to ensure this is felt throughout my cooking with each dish and within my kitchen with my team.

My style of cooking merges Indian cuisine with Western flavours. I create dishes that are deep-rooted Indian food, married with the best locally-sourced produce. I also share my experience of Western cooking, but don’t tend to create fusion dishes of different cuisines, instead working to create exciting food which has traditional flavours alongside innovation.

One day, when working with chef Pierre Koffmann, he said to me, “Sameer, you should be cooking similar food with spices”. Benares is one of the only restaurants that offers more than traditional Indian food through the creation of Western-influenced dishes. The ethos and skills I had learnt were easy to adapt into cooking with spices, creating exciting and experimental dishes.

It is not only my star, it’s a star earned by the whole team. The feeling of the achievement is indescribable, it makes you feel on top of the world. It’s an accolade every cook wants to win. Before coming to the UK, my resume was short, but in the ambition section I wrote, “I want to be a Michelin-star chef”. I wanted to earn this star 20 years ago and it’s happened. For me, it is all about pushing, pushing and pushing. At Benares, the whole team worked incredibly hard to create a brilliant menu, atmosphere and service which truly elevated the restaurant and won us back our Michelin star. It was such a proud moment for myself and the team, and a true testament to how dedicated we all are to seeing the very best at Benares.

I love my cured fish chaat. It has been on our a la carte menu since the day I joined as executive chef.

I can’t just pick one! I love BiBi, Coal, Cinnamon Bazaar. My heart falls to Sabor though. Excellent personality through soulful Spanish food. You not only enjoy the typical Spanish flavours but you get transported to Spain. The best Spanish in town!

I am inspired by a number of chefs but, in particular, chef Vivek Singh from The Cinnamon Collection. Vivek hired me for a job over 20 years ago in India and since then has always motivated me, supported me and guided me. Not only does he inspire my cooking, but he has also become a friend who I can turn to when I need advice. I can’t thank him enough for all of his support over the years.

Another chef is Alex Dilling: what a personality, what a chef. He recently came to Benares and kindly came to speak to me at the end of the meal. He was friendly, welcoming and gave me advice. Meeting humble chefs helps us want to learn and grow. I hope he gets a third star soon!

I’m always finding new hobbies, but one place you’ll always find me is with my kids. I’ve got two and while they are my stress-buster, they make me work harder and give me so much energy and keep me feeling young. As the weather is nice, we’re spending lots of time in the garden. Gardening has become my newest hobby and I’m enjoying playing around with planting vegetables and flowers.