Chef Mujeebur Rehman is a Guest Chef, JW Marriott Hotel Bangalore. The chef from Lucknow believes he has an edge as a chef because Lucknow is the birthplace of rich and fine cuisine. In conversation with Explocity.

Where did you grow up?

Lucknow, the birthplace of probably the finest cuisine in the world.

What led you to becoming a chef?

Since childhood I was very much attached with my grandfather. During study times he’d always tell great stories of Royal Kitchen and Nawab Palate. Their hypersensitivity and passion towards Awadhi food makes me feel proud about Awadh and Lucknowi Cuisine. So after my studies, I started my career as a traditional chef in Awadhi cuisine,  

How long have you been a chef?

I started cooking since I was nine.

What do you enjoy more? Cooking or creating?

Creation.

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

Very much, if you are working on authenticity.

What dish do you like eating the most?

The Galawati Kebab.

What’s your least favourite dish?

None. I am very much emotionally attached to every food and dish.

Have you been to Bangalore before?

Yes few months ago I came to Sheraton Grand Hotel, Whitfield.

Do you like it here?

Yes.

Hobbies?

Travelling, exploring traditional food.