Head Chef at Vermilion, Manchester’s opulent Thai, Indian and Asian fusion restaurant.
Hi Siddhesh, you’ve been working with Vermilion for almost a year now, how did your role initially come about?
I had heard so much about Vermilion being such a vibrant and well-regarded culinary destination, so I applied directly and was very excited to be offered the position.
Vermilion has certainly made a name for itself, celebrating its 18-year anniversary this year, what makes it so special?
Well every day at Vermilion is unique, we take pride in offering thoughtful hospitality and serving our guests with genuine care. It’s a place where creativity and culture meet on a plate, and that’s why we’ve been so popular for almost two decades. The restaurant is famed for bold, eclectic flavours. What’s your favourite ingredient to cook with? Curry leaves are my favourite. There’s something so fresh and earthy about them. They’re key in our moilee sauce, Alleppey sauce, and rasam, adding depth and aroma to the dishes.
What’s your go-to dish on the menu?
I’d have to say the chicken wings – they’re simple, flavourful, and satisfying. They are perfectly crispy, packed with flavour, and always a crowd-pleaser. Whether you’re new to Vermilion or a regular guest, it’s a dish that never disappoints!
What are the most popular dishes on the menu with diners?
Our Rainbow Dimsum and Achari Lamb Ribs are definite favourites among guests. They’re bold, colourful, and are rich in flavour. I would say the Rainbow Dim Sum is visually striking and offers a delightful burst of flavour in every bite. The Achari Lamb Ribs are tender, tangy, and spiced just right.
Delicious! We hear Vermilion is a celebrity hotspot too, can you tell us who has visited?
Vermilion has welcomed a number of well-known faces over the years, including popular singers and professional football players who’ve come to enjoy our food and atmosphere – we’re always honoured to host such guests!
And finally, if you had to choose one cuisine to eat forever, what would it be and why?
Definitely home-cooked Maharashtrian food. There’s something incredibly comforting about the flavours and traditions I grew up with. It always reminds me of home.
