After qualifying from the Institute of Hotel Management in Mumbai, chef Sandeep Ail was selected as a management trainee at The Park Hotels in Vishakhapatnam, India. It was there he honed his love for Andhra and Hyderabadi cuisine.
Ail moved to the UAE in 2010 and worked at Ushna in Abu Dhabi before moving to Punjab Grill.
The chef said that over the years, his cooking philosophy has evolved as a result of work and life experiences, as well as ongoing interaction with guests and colleagues.
He believes that regional Indian food is underrepresented in Indian restaurants so is on a mission to try and change that. Every menu that Ail puts together showcases regional dishes in his own way, researching regional cuisine and looking for ways to shine a spotlight on food that is cooked and relished in Indian homes.