The Apprentice “A taste of my life” Growing up tasting, eating and trying delectable cuisines, my love for food has grown in leaps and bound over the year.

My mother was a brilliant cook, she taught me what goes around the table has never mattered as much as to our lives as what goes on the table. Hence, I learnt the relationship between people and food.

I have captured all the scenes in my memory of happiness, laughter and making private family jokes on one another across the table laid with scrumptious meals. I learnt how the most exotic food can be made by simple flavors and fresh ingredients and homemade grounded spices.

Hence, I prepare all the ‘masala’ at home according to what I am catering. The tastes of Mughlai cuisine vary from extremely mild to spicy flavor, and is often associated with a distinctive aroma with the taste of ground and whole spices.

Clarified Butter (Ghee), Saffron (Kesar), Mace (Javitri), Cubeb (Kebab Chini), four seeds (Char Magz), lotus flower, dry rose petals (khaalis gulab) etc. adds the richness and flavor to a typical Mughlai Food. The kebabs, Chaanp, Musallam, Shorba, Rezala, Dum Biryani, Naan, Sheermaal, and Pasanda etc. are extremely tempting and brilliant food to try.

Food that I make now is edgy and diversified, my food reflects different facets of my life from being highly innovative, flamboyant, crazy and traditional. Currently I am heading HR in a Software Company but my passion for cooking is undying.

I’ve chosen to host people as I am a very social person and love meeting and interacting with new people. Food, people and conversation are the most awe-inspiring combination for me.

Coming from a Muslim culture the most exotic Mughlai food has always been our way of life. The amalgamation of so many cultures in my life has given me my share of opportunity to have tasted and now serve different cuisines.

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