HYDERABAD: With a smile on his lips, chef Mujeeb ur Rehman walks around feeling like a conqueror. For, each time he comes to the Jewel of Nizam restaurant in Hotel Golkonda, he conquers the taste buds of foodies. The restaurant’s ‘Conqueror’s Feast’ is for all those who feel like a king and want to be pampered. “Hyderabadis like rich and spicy food. We have ensured the dishes are balanced and are not too spicy and rich,” he states.
Browsing the menu can be a lesson in history too with dishes from the North-West Frontier region, Punjab and Rajasthan. “People here are fond of lamb so we have a speciality called Bihari Boti and it has nothing do with Lalu’s Bihar,” he says with a laugh and continues, “It is from Pakistan, a popular dish of the North-west Frontier cuisine.” Rehman admits the preparations of a few royal dishes have been changed keeping in mind the present generation. “Earlier Gobi Musallam was made differently. Soaked in sandalwood powder, there was a generous use of almond paste, desi ghee and spices making it a rich delicacy. Now, the dishes are tweaked to suit everyone’s digestive system,” he says.
With a 14-year experience in the hospitality industry, Rehman is a business management graduate. “Cooking is in our legacy and I had to return to my roots,” he says with a smile. Rehman also wants to explore vegetarian food and feels youngsters hardly know the traditional Indian food. “When I prepare food for the high-end vegetarian parities, the dishes are a hit. Also, people keep asking me ‘What’s new’ that is a challenge to constantly think what to create new,” he says.
He also rues that Indian food doesn’t get its right due. “McDonald’s, KFC and Pizza Hut have Indianised their dishes to suit the local palate. Mc Donald’s sells aalu burger but not beef burger. They are leaders in the industry and know what sells where. We have to grab that idea from them and create a lot of opportunity for the Indian food. Options with Indian food are limitless and we need to popularise it especially among youngsters,” he explains.
Rehman points out chefs cooking for television are stars and cannot be compared with chefs cooking in the kitchens of restaurants. “Television is a different world. Vikas Khanna and Sanjeev Kapoor are stars of television. For TV, you need a glamorous face. Not all chefs in reality have that personality and have their own limitations. They can cook tasty food but cannot communicate about it. Chefs of Taj or ITC are big in their own way and work hard in the kitchens. They are never in the limelight,” he states.
Does he want to cook on television? “I am happy being in the kitchen. I want to explore and popularise Indian food, develop recipes and present it innovatively,” he quips.
‘Conqueror’s Feast’ is on for lunch and dinner till November 29.
