Quick bites with 


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).


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