Vipin Kishore shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Leading the kitchen at Doolally on South Richmond Street, Vipin Kishore trained at IHM Jaipur, one of India’s most prestigious culinary academies, and spent years working between renowned restaurants and luxury hotels.
Bringing a fresh concept of Indian cuisine to Ireland, Doolally is known for its brilliant flavours, welcoming service and hopping atmosphere. Here, Vipin shares his life in food.
What are your earliest memories of food?
Some of my earliest memories of food come from watching my mother cook. Seeing her commitment, love, and discipline in the kitchen taught me the true value of hard work. Her meals brought our family together and inspired me to believe that food can create joy and connection. Those moments motivated me to pursue cooking with purpose, passion, and pride.
How would you describe your relationship with food?
My relationship with food is deeply rooted in my Indian heritage, where every dish tells a story of culture, tradition, and warmth. I see food not just as nourishment, but as a way to express creativity and connect with people. As a chef, I feel proud to represent the rich flavours and techniques of India on every plate I create. Food inspires me to innovate while staying true to my roots, and it motivates me to share a piece of my culture with the world.
What was the first meal you learned to cook?
The first meal I learned to cook was dal chawal, a simple bowl of lentils and rice that always felt like home to me. In India, lentils are part of our everyday life, and their warmth and comfort shaped many of my childhood memories. Cooking dal chawal was the first time I felt connected to my family’s traditions and to the heart of our kitchen. Even today, I still eat it 2-3 times a week, because its simplicity brings me peace and reminds me where my journey began.
How did working with food become your career?
Working with food became my career largely because of my father, who worked in hotels in the front of house. From a young age, I often visited his workplace, and those experiences allowed me to see the energy, discipline, and passion that goes into hospitality. I was fascinated by the kitchen, the teamwork, and the ability to create memorable experiences through food. Over time, this exposure inspired me to build my own path in the culinary world. Choosing this career felt natural, as it combined my passion with the environment I grew up admiring.
What’s your go to breakfast?
My go-to breakfast is a masala omelette with toast, accompanied by a steaming cup of chai. It’s simple yet full of flavour, giving me the perfect start to the day.
If you’re impressing friends and family at a dinner party, what are you serving up?
If I’m trying to impress friends and family at a dinner party, I’m definitely serving chicken or lamb biryani because honestly, who in this world can say no to a perfectly cooked biryani? I keep it simple by using fewer pots and relying more on skill, timing, and patience. The aroma alone usually brings everyone to the kitchen before I even call them. It’s a dish that never fails to make people smile, and it always becomes the star of the table.
Who is your culinary inspiration?
My mom is my true culinary inspiration. She would never let me cook at home, always feeding the whole family three meals a day, and making sure I had something different every time I visited. Her love through food is what truly sparked my passion for cooking.
What would your last meal on earth be?
If it were my last meal on earth, it would definitely be tandoori chicken—juicy, smoky, and bursting with flavour. Some things in life, like perfect tandoori, are just too good to miss!
What’s your go to comfort food?
My go-to comfort food is momos—soft, flavorful dumplings often served with a spicy sauce. Popular across India, they’re simple yet satisfying and always bring a sense of warmth and comfort.
What’s the go to quick meal you cook when you’re tired and hungry?
When I’m tired and hungry, it’s always Maggi for me. I’ve been eating it since I was a kid, and honestly, I could probably invent 100 different versions without breaking a sweat!
What is one food or flavour you cannot stand?
One flavour I find difficult to enjoy is durian, which is popular in some parts of Asia but not commonly used in Indian cuisine. Its strong aroma and taste just don’t appeal to me personally. While I respect its fans, it’s a flavour I usually avoid.
Hangover cure?
My go-to hangover cure is a warm cup of masala chai—it instantly refreshes and revitalises me.
Sweet or savoury?
Savoury. It’s what I naturally gravitate towards.
Fine dining or pub grub?
I prefer fine dining because it gives me the chance to really focus on flavours, presentation, and technique. I enjoy the creativity and care that goes into every dish—it’s where cooking feels like both art and passion.
Favourite restaurant in Ireland?
After Doolally, my second favourite restaurant has to be Yamamori—I’m a big fan of Japanese food and their technique. Honestly, I just go there to admire their skills.
Best coffee in Ireland?
The best coffee in Ireland is at The Bretzel Bakery & Cafe—always rich and perfectly brewed.
What are your thoughts on the Irish foodie scene?
The Irish foodie scene is exciting, dynamic, and diverse, blending high-quality local ingredients with global flavours. It offers chefs the opportunity to explore creativity while respecting tradition, seasonal cooking, and sustainability. Working in such an environment is inspiring, as it balances innovation with a deep appreciation for local produce, making it a perfect place for chefs like me to grow and experiment.
What’s your favourite thing about cooking?
For me, cooking is more than just preparing food—it’s a form of therapy. I find joy and focus in creating dishes, experimenting with flavours, and bringing happiness to others through my food.
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Food, for me, is love, creativity, and joy. Growing up, my mother’s daily cooking taught me how a simple meal can bring family together. Cooking is my therapy, and sharing food with others fills me with happiness and creates memories that last a lifetime.
Food for thought — What are some areas for improvement within the Irish food and hospitality scene?
The food and hospitality scene is vibrant, but there’s room to further focus on staff training, consistency, and embracing global techniques. Expanding knowledge of international cuisines and sustainability practices could help elevate standards even more.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
A standout foodie experience for me was visiting Moti Mahal in New Delhi, the birthplace of the legendary Butter Chicken and Dal Makhni. Tasting these iconic dishes at their original home was a true ‘chef’s kiss’ moment, connecting me with the rich culinary history of North India.
Compliments to the chef — Now’s your chance to highlight a talented chef, beloved restaurant or particularly gifted foodie family member.
I’d like to compliment Chef Alfred Prasad, who truly inspired me and gave my career a new direction. He recognised my potential and gave me the incredible opportunity to work with Restaurant Doolally as part of the pre-opening team, which was an invaluable learning experience.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
In my view, the secret ingredient to a perfect dining experience is consistency. It might seem simple or even boring, but consistently delivering flavour, quality, and presentation ensures guests are always satisfied and ultimately gives the desired result.
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