Quick bites with 

Faqir

Chef, Tandoori Grill

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).

Comments

Subscribe to this thread:

Add a comment

Readers also liked…

Latest in Whistler

Sponsored

Demystifying the rules around renting out your Whistler home

From average price per night to acquiring the proper license, here’s what you need to know...more.

© 1994-2018 Pique Publishing Inc., Glacier Community Media

- Website powered by Foundation