ATUL Kochhar has become a food festival regular at MemSaab. In the nearly a decade since becoming the first Indian chef to receive a Michelin star, Atul, whose London restaurant Benares is a must-stop for lovers of creative Indian flavours, has led the charge as Indian restaurants establish themselves as purveyors of properly high-end cuisine.

In Nottingham, one great proponent of beyond-the-curry-house subcontinental fare has long been MemSaab. Atul has had a relationship with the stylish Maid Marian Way restaurant for a few years.

This year, Atul's trip north will include some sessions of advice and instruction centred around getting the most out of your barbecue.

The barbecue hasn't always had a great reputation in terms of British home cooking. Why do you think that is?

I am tempted to blame the British weather but I think it is do with the outdoor attitude of a nation. For example, Australians and South Africans have a great appetite for outdoor activities. And this attitude shows in the lifestyle as well. So, this is my belief that we can breed outdoor attitude en masse in the UK. Only then will we become a great barbecue nation!

When it comes to summer barbecues, what are some of the specific advantages to adding some Asian cuisine to the menu?

Asia being a very large continent, there is plenty to pick from. Japan, China, India, Pakistan and almost the whole of far east Asia has got so many flavours to offer. From soy to chillies and fish sauce to dried mango powder there are so many variations that one is almost spoilt for choice.

You're considered a pre-eminent expert in spices. When you're giving demonstrations or speaking to people, what sorts of tips do you try to give regarding spices? What are some common mistakes amateur chefs can make?

My first and foremost advice is to treat spices no different to salt and pepper. Spices are nothing but seasonings. It is one's personal taste that would guide you about the combinations and quantities you will use in your food. I am sure there will be few mistakes – but don't let that deter your determination to cook with spices.

You're now a regular on television and on the chef circuit. How do you feel about being a "celeb chef"? Is it difficult to balance time in front of the camera with time in the kitchen?

I do TV work as I enjoy sharing my knowledge with people. I cook as I am passionate about food. Both subjects work in tandem and I like to preach what I practice.

We've seen you in Nottingham – specifically, at MemSaab – quite a bit in recent years. What is it about the restaurant that keeps you coming back?

I've know Naj and Qamar (Aziz, brothers from the family that owns the restaurant) for many years, they're personal friends.

They enjoy challenging themselves and their team. The platter menu they're offering throughout the food festival is a great example, using my style of modern Indian cooking, but in a way that works with their menu, skills and pricing.

It's always refreshing to work in a different kitchen with different chefs; you'll always find something different going on.

Finally, their commitment to charity is very close to my heart; I find it hard to resist and then there's the great welcome I always get from the people of Nottingham.

Finally, when you were here several years ago you said your dream job would be chef for the England cricket team. If you were going to whip up a dish for our Notts and England heroes Stuart Broad and Graeme Swann, what would it be?

Here is a sample three-course menu for our heroes: Artichoke and asparagus bhaji with mint-tamarind emulsion; Tandoor-smoked line-caught stone bass with seafood korma; Apple and rose jelly, buttermilk ice cream and caramelised English strawberries.

Atul Kochhar will be in Nottingham on June 30. He will give free demonstrations at the MemSaab stall on Old Market Square from 1pm, and in the MemSaab kitchen from 5.30pm to 8pm. For the evening he has devised a menu of meat and vegetarian thali platters with a twist. They will be £19.00 per platter, and booking is essential. Call MemSaab on 0115 957 0009.