Khmer Kitchen , Bengaluru

Hello, friends!!!

My name is Om Prakash Gupta. I am from small town of Chandauli district which is situated near by Varanasi ( Holy City of India ).

I have passed my High School from Alok Uchchatar Madhyamik Vidhyalaya in 2011& Intermediate ( 10+2 ) from Mahendra Technical Inter College, Chandauli in 2013.

Later I decided to pursue in Engineering but due not not getting best engineering college I changed my mind to Hospitality sector .

That year 2014 I participated in NCHMCT - JEE , I secured AIR 88 . I choose my college Institute of Hotel Management, Lucknow . Only things is that my English communication is weak compare than my other colleagues.

So I didn't crack best campus placement job interviews.

I graduated in B.Sc. in Hospitality & Hotel Administration,2017 with A+ grade .

I landed my first job at Renaissance Lucknow Hotel in May 2017 . I was a part of banquet team , still I remember I worked there 3 months then I realised that this can't be my core work area , then I was fond of Alcohol Industry since my college days. Later I decided to pursue certification course in bartending.

Then I moved to Pune for Advanced Bartending Course from Flairmania Bartending Institute.

I got a call from my ex - boss from Lucknow . He called me for my first job at JW Marriott Hotel Bengaluru in 2018 July 03rd.

After completing 01 years company sent to me newly opened Courtyard by Marriott Bengaluru Hebbal for cross-training & transfer of my job .

I was focus employee of the Marriott , I gave there my 110% everytime . I was lucky that i was taken care by my Boss and who is my mentor still, Mr. Darshan Singh Dashauni . I was awarded by many awards like

Associate of the Year

Associate of the Month

Guestvoice Champ of the Year

Many more ...

Then COVID came and it destroyed all the world and as well as Hospitality industry, most of the hotels were shut down for temporary time .

I was also a victim of this pandemic time . I went to my hometown for uncertain time . When the situations were getting normal I came back to Bengaluru again . Then I joined India's first Cambodian Cuisine restaurant Khmer Kitchen , India .

So still I am associated with this company . I joined here as F&B - Captain in January 2021 . Currently I am serving here as Floor Supervisor.

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kakori kebab

Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're prepared with a combination of mutton, ghee, eggs, cinnamon, and (often) chickpeas. The meat is marinated in a mixture of onions, mace, nutmeg, cumin, cardamom, cloves, green chili peppers, coriander, salt, black pepper, and ginger and garlic paste in order to become extremely tender. After being shaped into small elongated kebabs and skewered, the meat is cooked in a tandoor until done, and it's then usually served hot with chutneys on the side. Kakori kebab is typically garnished with chaat masala, onion rings, and lemon wedges. The dish is especially popular on special occasions and festivals. "> Kakori kebab is a traditional meat dish originating from the Indian town of Kakori in Uttar Pradesh. These kebabs are famous for their tender texture and fragrant aromas. They're pre...

Pad Thai

Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. If it's made with meat, chicken and pork are some of the most popular choices. The flavors are an intricate combination of sweet, sour, and salty, with a well-balanced contrast of textures. Pad Thai is probably one of the most popular Thai dishes abroad. Its origins can be traced to a period of nationalism in the country, after the 1932 revolution that ended the absolute monarchy. There was a public contest to find a new national noodle dish, and the winner was a Pad Thai consisting of noodles, radish, sprouts, peanuts, and eggs. Tender rice noodles are additionally flavored with sugar, tamarind, lime juice, vinegar, and fish sauce, and the dish is traditionally served with ground red chilis, white vinegar, sugar, fresh lime wedges, and fish sauce on the side, so each consumer can garnish the meal to their preference.

Ghost Pepper

Ghost pepper or bhut jolokia is a hot chili pepper that's cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland, and Manipur. Due to the fact that it's one of the spiciest chili peppers in the world, the Indian Army even uses them to create military grade chili grenades (smoke bombs). These peppers have a Scoville heat unit ranging from 855,000 to 1,041,427 SHU. The flavors are best described as fruity, sweet, and earthy. These hybrids of Capsicum chinense and Capsicum frutescens were proclaimed the world's hottest chili peppers in 2007 by Guinness World Records, but in 2013 the ghost pepper was superseded by Carolina Reaper, which can be twice as hot. Interestingly, locals sometimes smear ghost peppers on walls and fences to keep wild elephants at bay.

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