The new menu at The Indus features a delectable selection of dishes that bring old world cooking, rustic flavours and timehonoured skills to the fore
How and when did you decide to choose to train for a Chef?
To be frank, my father was my inspiration. He was a reputed Chef working in Royal Nawab’s Kitchen; cooking and satisfying his guests made him happy. My passion for cooking grew exponentially by working with him.
Do you spend time at the kitchen in your home?
When it is my day off, I always make it a point to make some dishes for my kids and my wife to make them happy. My Kids love Mutton Ke Shami kabab. Boti Kebab, Butter Kebab, Small barbecue, and Lamb chops marinated with spices. Every Friday I cook Biryani and sometimes I order Pizzas or Burgers. However, I do not forget to give my personal touch to the food we all eat at home.
What’s your Signature Dish and a culinary skill that you’ve mastered and take extreme pride in?
This story is from the February 2018 edition of Signature.
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This story is from the February 2018 edition of Signature.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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