THE TEAM

it's what makes indian summer special

Born in the Imperial Land of 'Marwar' in Rajasthan;
our Head Chef Maharaj Jaswantsingh has worked in many of India's pioneering restaurants that the Indian hotel industry boasts.
'Bukhara' restaurant of ITC Maurya Sheraton Hotel, Delhi & 'Karavalli' restaurant of Taj Gateway Residency, Bengalore; to name a couple. He belongs to a cast in India who cooked only for Marwari Royalties. We are privileged to have his speciality of snacks, making own dry spices' mix, vegetarian koftas & Indian desserts; on our hands. Jaswant joined indian Summer in 2004. He is a father of three boys and he enjoys watching cricket and is a gadget enthusiast

Born in Italy and lived in England for the past 12 years. Coming from an exacting culinary household, Andy has a passion for good food and has spent most of his life in the hospitality industry. He tells terrible jokes, is a fitness fanatic and a keen sportsman. He has a 6yr old daughter and he first joined indian summer in 2010.

Commis chef. Born in Baroda, Gujarat. An enthusiastic and energetic Member of the team works alongside Parth on the tandoor.

Played cricket to a very high level in India, he enjoys keeping fit and a busy social life. Joined indian Summer in 2007.

PA to Minesh, Resident tea chef and security guard. Mack spends more time in the indian Summer kitchen than any other employees or bosses. He has become a skilled cook under the watchful eyes of the chefs. Creator of the 10th year Hindi script. He is a mad Arsenal supporter and is very fond of butter & Nawabi sauce.
 

Biju Joseph; our Kerala born chef specialises in Keralian, Malabari & Konkani cuisine. Joseph carries vital experience in not only southern Indian cuisine but also having worked in 'Azure' - fine dining multi-cuisine restaurant of Surya Palace Hotel, Baroda; he reflects class. Our seafood & meat main-courses showcases his finesse, whereas indian summer's intriguing dosa, adai & sambhar comes from his repertoire. Joseph joined indian summer in 2004. He is a father of two girls and is a keen lover of the outdoors.

After his family were chased out of Burma on a wooden plane. He started his career in Café de Paris and then on his worldwide travels worked in several restaurants and expanded his love of exotic cuisine. His aim to set up a restaurant with good service, good food and good ambience in Brighton was realised in 2001 when indian summer was established. Byron implemented the famous mango brulee onto the indian Summer menu. He is an avid Liverpool fan and still attempts to play football

Forgave a career in Prosthetics to realise his mother’s dream and his fathers passion for real indian cuisine. His mission was to open a ‘proper’ Indian restaurant. Minesh wanted to change the perception of ‘curry’ as indian’ and deliver it as an elegant offering. Minesh enjoys cricket,racquet sports and spending time with his young family

Tim has made a career in Retail Management
and joined indian Summer In 2004 where his
hospitality career began. His level of attention
to customer care is beyond outstanding and
adds a new facet to a gleaming front of house.
He just completed his first marathon, and is a keen
cricketer / golfer.
Tim has an18month old son and a 3-week-old daughter

Pat 'the Italian' has lived in Brighton for longer than he lived in
Rome. He spent 2 years travelling around India on his motorbike and loves Indian cuisine. He brings over 20 years experience in the restaurant industry to indian Summer. Renowned for his love of chillies so caution advised when asking him ‘how spicy is ….’