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Flavor Profile: Seven Questions for Preeti Mistry

Preeti Mistry by Laura Flippen

Photo by Laura Flippen

Credentials: Chef and Restaurateur
News flash:Juhu Beach Club gets a brick-and-mortar locale in Oakland.

Favorite ingredient?
I love to play with all my spices. The more I understand each one, the more freedom I have to create new masalas for sauces or marinades.

Best thing you’ve eaten in the Bay Area?
I am in love with the Dark n Stormy Ribs at B Side BBQ. I think (chef-owner) Tanya Holland is starting to wonder if I eat anywhere else.

Dream playlist while cooking?
Jay-Z’s “Dirt Off Your Shoulder,” Kanye West’s “Touch the Sky” (feat. Lupe Fiasco), Scissor Sisters’ “Fire With Fire,” Florence + The Machine’s “Dog Days are Over,” and Santigold’s “GO!” (feat. Karen O).

What do you cook at home?
We have a tradition of chicken curry Sundays with rice and raita—something we are going to bring into the restaurant for the homey entrees.

Greatest indulgence?
I love a big, warm, meaty sandwich, whether it’s a po’boy, fried chicken, pulled pork, cheesesteak, hoagie, meatball sub, pastrami...I could go on.

Any dietary restrictions?
No, but I’m not a huge fan of the innards, honestly. I know it’s not cool to not be down with the offal. I’ll try anything once, but it’s just not my thing.

What’s next?
I want to focus on making the restaurant as good as possible, as well as making sure all our guests are happy and that they feel warm and welcomed in our place.

This article was published in 7x7's April issue. Click here to subscribe.