How did you become a chef and why ? It was inheritance with the Lucknow times and I gave it a thought when I came to Mumbai looking for a job where I began as a trainee in Copper Chimney where I learnt to make rumali roti. I have always had love for food since childhood it makes me happy and when people like my food it makes me feel very satisfied. How can you explain your style of cooking? For me consistency is the key and that matters the most. No compromise on that. Raw material holds great importance. Each dish that is cooked taking its own sweet time will always have a better taste and that should always come from the chef’s heart What are your most memorable achievement in your professional life? why was it important for you ? In the year 2011, I catered to 600 people at a wedding function where I cooked 199 dishes which was great achievement for me. The year after that gave me the prestigious Best Chef award for Neel What is your concept for a forming a new menu for your restaurant and how do you shortlist the dishes? Being a Qureshi , I focus more on the kebabs and non veg dishes. A bi ryani in a menu is a must for me and so is the dal . A menu composition depends on the restaurant covers. For instance if a restaurant has 60 covers then my menu would have 35 dishes #FINEDININGINDIAN | 16 JUNE 2019
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