I was born in Delhi in 1960, fortunately to an affluent family. Me old man was in the Movie Business and regularly entertained movie stars. My folks loved food and my introduction to Fine Indian started pretty early. Some of the better Restaurateurs’ were friends of the family so I got to visit their Restaurants and kitchens. I developed an interest and the rest is History. Most of the dishes on my menu are direct descendants of the original recipes

Firstly I would like to tell you a bit about Butter Chicken, Tandoori Chicken, Chicken Tikka & Daal Makhani – One of me Dad’s friends Dad owned a very famous Indian Restaurant called Moti Mahal. http://motimahal1947.com/hilighing_features.html Today it’s a world wide chain but in the sixties it was the only one. The old man had come across some Moghul (300 yr old recipes). This place was always busy entertaining people from all parts of the world. I loved Butter Chicken & Tandoori chicken as a kid so would go into the kitchen to see how it was made. The recipe stuck in me head. Now I make it for you folks

Around the same time in the sixties & seventies, we used to go every summer to a Lakeside Resort in the mountains called Nainital http://www.nainitaltourism.com/int.html . The British had developed it and built a Yacht Club. My dad would entertain some movie stars here each year. The British had moved out just a few decades ago but the head Chef at the Boat House Club was still the same. His name was Inam Ullah. I remember him distinctly as he would come to our table to meet our guests and do his best to impress them. He made the Kadai and the Jaalfrezee dishes really well amongst other dishes. There again I had the opportunity to watch n learn. What I serve is slightly different as he would cook the meat to a shred. I served it here but folks thought it was over cooked, but that doesn’t mean I won’t do it. Please ask for Inamulla style Kadai Chicken or lamb and taste the difference. He told me about the Jaalfrezee Dishes. His explanation was that the British ate a lot of Stew in those days. They wanted an Indian dish somewhat like that with veggies and meats. So he created this combination and it became a signature dish.

Bit later one of me cousin sisters got married to an Indian Muslim boy. His name was Shamim Qureshi. He owned movie theatres so was also a business connection of my Dad. They lived in the heart of the Muslim part of Delhi Jama Masjid. They were direct descendants of the Moghuls and were masters in art of cooking Lamb & Beef dishes that had been handed down from generations. They were very friendly with the family that owned the best Muslim Restaurant in Delhi , Karim’s http://www.karimhoteldelhi.com/index1.html We got to taste a different level of Muslim cuisine from them. They became very close to our family and also visited Nainital with us each summer. We did a lot of BBQs there and he taught me marinations for Lamb Cutlets, Seekh Kabab, Boti Kabab and other Tandoori items and curries like Rogan Josh, Korma and Stew. The Rogan josh is the same as I serve but the Korma now has cream & Cashew paste to enrichen it, but personally the original recipe is far superior.

Another of my Dad’s mates too belonged to Delhi’s leading Restaurateur family. His son Manpreet Singh (Binky) was my age and still is a great mate. http://www.zenrestaurant.in/

Besides all of the above, my close mates – we have been close since 1969 till date, May God have mercy, all had a competitive spirit so each one would do his best to be one up on the others whenever we entertained. So since then we’ve been striving to cook up interesting stuff. Whenever I go back to Delhi, at least one big feast I have to prepare.

In 1991 I stated my own Restaurant in Delhi called Kabab King. An extensive Tandoori menu was created by me from all that I had learnt till then. Some of my Signature dishes were Jahangiri Curry, a rich Roast chicken Curry and Tandoori items like Harayali Tikka, Reshmi Tikka, Malai Tikka, Fish Tikka, Tandoori Prawns & Chicken Shaslick.

Now I have put my life’s culinary story in front of you and though I do not serve some dishes, I am more than happy to cook up a storm for you folks and open to any suggestions if you wanna plan a Party or something.

I look forward to seeing you soon.