My name is Dinesh Singh Bisht. I’m a chef, restaurant consultant, yoga and Reiki teacher, and now an author. I completed my 3-year apprenticeship training from ITDC Hotels and have worked with multiple luxury restaurants across India. With over 25 years of experience and having launched more than 50 restaurants, I have finally compiled my professional knowledge into this book — “The Ultimate Indian Veg Restaurant Cookbook.” This book helps readers prepare authentic restaurant-style vegetarian dishes at home and is also a practical guide for aspiring restaurant owners.
The Literature Times: Congratulations on publishing your book! How has the response from your readers been? Please share your thoughts on this book.
Dinesh Singh Bisht: Thank you so much! The response has been very positive and heartwarming. Many readers, especially food lovers and home chefs, said the book helped them understand how to recreate restaurant-style food at home. For new restaurateurs, it’s like a ready-to-use reference. That’s exactly what I had hoped — a book that bridges professional expertise and home-friendly recipes.
The Literature Times: What inspired you to become an author?
Dinesh Singh Bisht: Over the years, I felt that the knowledge I had gained through practical restaurant work and consultancy should not stay limited to my personal experience. I was inspired to document it all to help young chefs, passionate foodies, and restaurant startups. Writing became the medium through which I could share that expertise with the world.
The Literature Times: What are your favorite topics to write about?
Dinesh Singh Bisht: I love writing about Indian restaurant-style cuisine, healthy food alternatives like millet and vegan dishes, and Indian street food. My focus is always on practicality — I want people to not just read the recipe, but actually feel confident making it.
The Literature Times: Can you name a few authors or chefs who have inspired you?
Dinesh Singh Bisht: Definitely. I admire the works of Chef Sanjeev Kapoor, Tarla Dalal, Monish Gujral(MD of Moti mahal delux) and even international chefs like Gordon Ramsay for their dedication and clarity. Spiritually and emotionally, I’ve also been inspired by Peam Rawat, (personal peace and self knowledge ) Swami Vivekananda and Osho, whose philosophies shaped my approach toward discipline and creativity.
The Literature Times: Your book title is very unique and clear. How did you come up with it?
Dinesh Singh Bisht: I wanted the title to directly reflect what the book delivers — a complete and ultimate guide to making Indian vegetarian restaurant-style food. So I carefully included the words Ultimate, Indian Veg, and Restaurant Cookbook to ensure it resonates instantly with the readers.
The Literature Times: What are some of your achievements so far?
Dinesh Singh Bisht: Completed 3-year chef apprenticeship with ITDC Hotels
Successfully opened 50+ restaurants across India
Founder of BishtKitchen and culinary consultant to several brands
Certified Yoga,Meditation,Self Defence & Reiki trainer
Published my first cookbook: The Ultimate Indian Veg Restaurant Cookbook
Conducted food training programs for aspiring chefs
The Literature Times: What are your current goals as a writer?
Dinesh Singh Bisht: I want to create a cookbook series that is globally useful. Whether it’s for someone learning to cook Indian food at home or someone starting a restaurant abroad — my goal is to be a reliable guide. I’m currently focusing on books that combine deep culinary wisdom with practical applications.
The Literature Times: Are you working on any other books?
Dinesh Singh Bisht: Yes! I’m working on a new book titled “The Indian Street Food Bible” — it will cover India’s diverse street food culture with professional restaurant adaptations. I also have upcoming books on millet-based cooking and vegan restaurant recipes.
The Literature Times: How do you view Indian writing in the 21st century? What changes do you observe in writing styles today?
Dinesh Singh Bisht: Indian writing today is bold and experimental, yet rooted in tradition. In the culinary space, writing is no longer limited to home-style cooking. Readers want depth, professionalism, and visual clarity. There’s more awareness now — people seek books that blend culture with skill. That’s a great sign.
The Literature Times: Was publishing your book easy or difficult? What message would you like to share with aspiring authors?
Dinesh Singh Bisht: It wasn’t easy — from organizing my years of experience into a reader-friendly format to finalizing recipes, it took great focus and patience. But I never gave up. My message to new authors is: Believe in your knowledge, be authentic, and keep writing. Your words can change someone’s journey.
