At Maharaja, Chef Vijay Biala makes wholesome food that sticks to basics. 

"I started my career at a reputable hotel in Delhi. From there I went to Hong Kong and Singapore and worked as head chef at some of the top restaurants. After this I moved to Sydney and opened my own place, but I fell in love with Christchurch after visiting here and have been with Maharaja for 20 years now.”

Three key ingredients to a tasty dish? Spices, fresh ingredients and love.

What is your favourite guilty pleasure? Definitely a nice gin and tonic after good day at work.

What is an interesting trend you’re seeing in food? With Indian food I’ve definitely seen a rise in people eating spicy food and trending to vegetarian meals.

Who are your culinary heroes? My mother and my mother-in-law.

Is there a particular book or author that has inspired you in your life or career? Not an author or book as I loved reading thriller novels, but my dad gave me real good life lessons which I apply to this day.

What’s one thing people probably don’t know about you? I’m a sucker for good food.

RECIPE: Learn to cook Chef Vijay's Naan'wich Chicken Tikka

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