Botanist by education, chef by passion and profession  

Coming from typical lower-middleclass family, becoming a chef was the least attractive career from Makarnd's father's perspective. He had no option but to cancel the admission from the culinary institute of Pune. After finishing his master’s degree in Botany in 1987 he was sure to pursue his another dream to become a scientist in National Institute of Oceanography, Goa. He was about to join as research fellow but after seeing that research fellows were getting almost half the salary of any unskilled jobs in India at that time, so he turned down the offer and kept working as lecturer in Botany department S.P. College Pune, for few years.  Later he worked as interior and landscape designer for more than 14 years finishing some notable projects.

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In 2002 after migrating to New Zealand, that passion under the covered lid started popping up, there was no prejudice and no one was asking him about his  education and background. He could change his career path. He was missing on good street food from Pune and Mumbai too. The opportunity knocked on the door. With the guidance from her sister, he prepared 45 kg Shrikhand for a Maharashtrian community program. Then followed a 'lagnache jevan' (wedding lunch) order for 70 guests. This was a boost in his confidence about cooking a food. 

 

In 2004 he started first Indian Street food caravan under the name ‘Soul Curry’.  This was to introduce the Indian street food to New Zealand which was almost absent from the Indian food outlets at that time.  Soul Curry food caravan was a huge success.  

On the caravan, New Zealanders were introduced to Wada pav, a Vege burger from Mumbai, all Chaats (tangy street side snacks), varieties of Dosas (Indian crepes) Misal pav (a favourite dish from Maharashtra) and Pav bhaji to mention a few.

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In 2007 started ‘Curry Mantra’ a restaurant based on the cuisine from Mumbai region or Marathi cuisine along with the street food of India. In 2009, Curry Mantra was amongst top three Indian restaurants and finalist of New Zealand Indian business awards.

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In 2011, introduced premium ice creams based on Indian flavours and the brand is named Subi’s (‘Subi’ a nickname of his sister and guru of cooking Subodhini who had died of breast cancer in 2005).

During this period of Rugby world cup 2011, he was invited to join as head chef to look after Urban Turban a phenomenally successful restaurant brand in Wynyard quarters Auckland, which was based on Street food and fast food of India.

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Later, worked as the Head chef or consulting chef for prominent Indian restaurants and implemented of molecular gastronomy in the Indian particularly Marathi cuisine based dishes. His work on modern Indian and the modern Indian desserts got the praise from leading critics and life-style magazines.

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A brief summary: 

Soul Curry Street food caravan

Curry Mantra Indian cuisine restaurant, based on Maharashtrian/Marathi cuisine (Owner-chef)                                                              

The Grand Haveli, the largest Indian restaurant of the country (Head chef)

Merry Mumbai, the highly acclaimed Modern Indian cuisine restaurant (Chef-partner)

Kentish hotel Waiuku (Head chef)

Soul Curry,  Multi cuisine Indian restaurant (Owner)

Subi’s Desserts (Owner)

Epicer Cocktails and Cuisine-highly acclaimed modern fine dining Indian restaurant. (Head Chef). Prior to Covid outbreak, Epicer Cocktails and Cuisine was  one of the top fine dining (modern Indian) restaurants of New Zealand started by four Michelin star chef, from Singapore.

Australasia Tapas Competition 2022 first runner-up.

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He also works as a consulting chef to food businesses in setting up their kitchens, recipes, menu designing, guiding, and preparing them for audit documentation. Also training businesses in auditing and inspections, liaising with Council or Ministry of Primary Industries and respective authorities.

Since the Covid outbreak, he helped food businesses to get the approval from MPI or Hygiene licenses from Auckland council with 100% success rate.

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Chef Makarnd believes that fine dining is a multi sensory experience.  With his strong science background, he keeps applying his knowledge and techniques of molecular gastronomy to enhance the Indian food with great flair. 

He is fond to offer you his modern fusion mithai, Indian fudge truffles along with his ice creams. Though his acquired expertise are in wide range of regional Indian cuisine and street food, he is staunch promoter of Marathi cuisine. He is meticulously working to introduce this best tasting food since his childhood to the rest of the Indians and the wider audience of New Zealand. 

With the current  trends across the world on healthy diet, he is about to bring to you the menu based on old age agricultural crops (which are latest superfoods) and the seasonal wild and foraged vegetables.