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Arbinder Singh Dugal

Arbinder Singh Dugal has been working in the hospitality industry for the past 14 years. Arbinder originally studied a Bachelor of Business Administration and a Diploma in Culinary Arts and Kitchen Administration at the Insitiute of Hotel Management in Aurangabad. He then started working as an Indian Chef in Mumbai’s Marriott Hotel for four years. Here he honed his skills as an Indian comis chef and assisted in the opening of a new restaurant in the hotel called Nawab Sahed, with renowned Indian culinary legend Jiggs Kalra. He has worked with Sat Bains (1 Michelin Star at the time) and at the Waterside Inn (3 Michelin Stars). In 2017 Arbinder got his first role as Head Chef at Hawkyns in Amersham where he has continued to develop his chefing style. Arbinder was a semi-finalist in MasterChef The Professional UK in 2019.

Video Description

Arbinder Singh Dugal is an Indian chef specialising in French cooking techniques. Having trained in both cooking traditions he now combines Indian flavors and spices with the techniques of classical French cooking to bring modern, innovative dishes to the table.

In this episode of his cooking masterclass on Indian Cooking Reimagined, Chef Arbinder shows us how to make a Sambhar Risotto. He uses the flavours of Sambhar spice and butternut squash, a popular vegetable in Indian cooking, and with the classical French method of making risotto presents this original vegan dish. Chef Arbinder also shares some of his journey as a chef, and working in the UK as an Indian chef. 

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  • 1x Small Butternut Squash
  • 50ml Rapeseed Oil
  • 400ml Vegetable Stock
  • 1tbsp Ginger Garlic Paste
  • 5-6x Curry Leaves
  • 1tsp Sambhar Powder
  • 1x Chopped Shallot
  • 100g Arborio Risotto Rice
  • 50g Vegan Cheese Grated
  • Root Veg Crips
  • Truffle Oil
  • Amaranth Cress
  • Grated Vegan Cheese


  1. To prepare butternut squash puree preheat the oven to 180 deg & then peel and dice your squash season it well and then roasts it in oven till it is nicely roasted and soft in texture. when size and soft blend in jar to make puree and keep it aside.

  2. Heat 1 tablespoon rapeseed seed oil in pan over medium heat. Add curry leaves crackle them up, now add ginger garlic paste sauté it off and cook it till raw smell is gone. Then add chop shallots in it. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes.
  3. Add risotto rice in pan and cook it 90% by adding veg broth ladle by ladle. When rice is almost done add butternut squash puree and sambhar spice mix in it and cook the risotto rice till done
  4. Check the seasoning and lastly, we will add vegan grated cheese and truffle oil.
  5. For plating take bowl plate put the risotto in it and then garnish it with root veg crisp, grated vegan cheese and some amaranth cress on the top.