A self taught cook, Mehak realised her passion for food from a young age. Raised in a family who did not know how to cook, Mehak decided that in order to eat well, she was going to have to teach herself! She therefore spent time travelling around India to learn more about its rich cuisine. Observing street vendors and experiencing the flavours and ingredients from the different regions of the country inspired her to develop her own skills. She recalls one of her first memories of standing on a stool in an outdoor kitchen with a huge karahi full of oil watching onion and potato pakoras being popped in.
Having grown up in the countryside, Mehak’s knowledge of produce, seasonality and farming methods also led to her growing her own vegetables and herbs. She began experimenting with techniques and flavours to create Anglo Indian style dishes such as her carrot, parsnip, potato and broad bean biryani with gooseberry achar, and green apple raita.
Starting her career as a property developer, Mehak later decided to change direction and follow her passion for food and cooking. After starting a small blog to share her recipes, followed by the launch of a supper club, Mehak was awarded the 2018 Westfield Food Entrepreneur Award. The prize was mentorship from renowned Spanish chef Omar Allibhoy of Tapas Revolution and a pop-up eatery at a flagship site in Shepherd’s Bush. This led to the launch of her first restaurant three years later – Bindas Eatery – meaning free spirit and without inhibitions in Punjabi. Bindas Eatery is a celebration of Indian food, taking you on a flavour journey through the hustle and bustle of India – from North, South, East and West – offering street eats, grills, eclectic eats and traditional plates inspired by Mehak’s travels.
Mehak is known for her own take on classic dishes, including the famous ‘Butter Chicken Bomb’ featuring spiced chicken thigh with melted cheese, lettuce, pickled cucumbers with makhani sauce in a toasted brioche bun. Other favourites include chicken makhani (butter chicken), baba ganoush bartha, a flame roasted aubergine mash subzi often eaten with chapati which combines Middle Eastern influences into an Indian dish and Keralan laal maas, a slow cooked lamb curry full of deep and hearty spicy flavours.
For more information please visit www.bindaseatery.com
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