FK Editor : How long have you been cooking professionally?
Chef RB : 17 years.
FK Editor : Where did you train to cook?
Chef RB : Old Lucknow with Ustad Munir Ahmed then in my college in Lucknow then the Taj Hotels in Delhi and i'm still learning.
Chef RB : Old Lucknow with Ustad Munir Ahmed then in my college in Lucknow then the Taj Hotels in Delhi and i'm still learning.
FK Editor : How would you describe your style of cooking?
Chef RB : my style of cooking is 2 folds 1 is keep it simple and 2nd is translate my experiences into an expression on the my plate
Chef RB : my style of cooking is 2 folds 1 is keep it simple and 2nd is translate my experiences into an expression on the my plate
FK Editor : Is there a secret for a successful restaurant?
Chef RB : If you find out lemme know or you can just be consistence to give your best and pray to God.
Chef RB : If you find out lemme know or you can just be consistence to give your best and pray to God.
FK Editor : Do you have a "signature dish", or a favorite dish you enjoy cooking?
Chef RB : Dorra Kebab is my signature dish & the recipe i love to cook would be a mushroom risotto anytime and any day.
Chef RB : Dorra Kebab is my signature dish & the recipe i love to cook would be a mushroom risotto anytime and any day.
FK Editor : Do you have a favourite ingredient?
Chef RB : Seeweed (nori) is favorite ingredient.
Chef RB : Seeweed (nori) is favorite ingredient.
FK Editor : Which restaurant do you most enjoy most eating at on your night off?
Chef RB : Wasabi
Chef RB : Wasabi
FK Editor : What is your most interesting or fun experience from your time in restaurants?
Chef RB : A fter one of Boston's Basketball player proposed to his girlfriend in my restaurant over a 10 course menu My restaurant became the place to propose in Boston and the 10 course menu never changed.
FK Editor : What would be your "last request" dish?
Chef RB : Khichdi wih ghee & achaar
Chef RB : Khichdi wih ghee & achaar
FK Editor : Is there another chef you admire?
Chef RB : Chef Charlie Trotter
Chef RB : Chef Charlie Trotter
FK Editor : Any advice you would give to someone wanting to become a chef?
Chef RB : Stick to the basics and keep it simple
Chef RB : Stick to the basics and keep it simple
FK Editor : Any final thoughts you'd like to add e.g. new developments at the restaurant?
Chef RB : I would like an appeal to everybody to eat as many Indian ingredient as possible in their meals.
Chef RB : I would like an appeal to everybody to eat as many Indian ingredient as possible in their meals.
