Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
F: Dal, Palak Paneer (spinach and cheese dish)
PQ: One food you can’t live without?
F: Goat.
PQ: One ingredient you can’t live without?
F: Cilantro.
PQ: What food/drink should people be more open to trying?
F: Chicken tikka masala and vegetable korma.
PQ: Weirdest thing you’ve ever eaten?
F: It’s all good!
PQ: Most memorable meal you’ve ever eaten?
F: In Kashmir, India. Eating tabakmas (a Kashmiri dish).
PQ: Exact moment you decided to become a chef?
F: I like to eat good food, so I became a chef to learn how to cook what I like, so I can create according to my taste.
PQ: What’s your solution for a last-minute meal?
F: Prawn and masala and tandoori prawns and spinach naan.
PQ: Best trend in food/restaurants?
F: Cleanliness and good food.
PQ: Worst trend in food/restaurants?
F: Frozen foods.
PQ: Greatest professional moment?
F: When I was extremely busy and had a huge demand of vegetable somosas (35 pieces, which takes quite a long time to prepare) to please the customer.
PQ: Where would you go to eat if you could go anywhere in the world?
F: Kashmir.
PQ: Where would you go for your last meal in Whistler?
F: Mongoli Grill.
PQ: What brought you to Whistler?
F: It reminds me of Kashmir. Its beauty.
PQ: Personal hero.
F: Atal Bajpaee (ex-prime minister of India).
