Chef Wahid at Lalit Ashok learned to cook from his mother and grandmother. All the secret recipes in his arsenal are traditional and got from the two strong influences of his cooking career - his mother and grandmother. In conversation with Explocity.

Where did you grow up?

Born and brought up in Jharkhand.

What led you to becoming a chef?

Passion for Mughlai food which my mom and grandma use to make. They always told the spices whatever is required for recipe is supposed to be home made, only then food will come live and authentic.

How long have you been a chef?

From childhood I was a shadow of my mom and grandma. I’d just follow them when they used to make our traditional food. But I am in the industry since 2007.

What do you enjoy more? Cooking or creating?

If you are chef then ethically both words has the same meaning. One can never become a good chef if you are not a good cook and if you are a good chef then you have to expose yourself with your signature dishes as well secret recipe.

Do you feel there is virtue in preserving the authenticity of cuisine?

Yes, the basic recipes are the same for all well-known dishes but, creation and creativity is much needed to make the dish famous. Example: Dal Baluchi.

What dish does you like eating the most?

Homemade food that is made by homely pounded spices and masala.

What’s your least favorite dish?

Chefs never have a favorite dish. Chef always make his/her best dish for customer. Customer satisfaction always talks whether the dish is chef’s favorite or not.

How long have you been in Bangalore?

From  2007.