I tried for a year, but quickly realized being a doctor wasn’t for me. My dad was a doctor and so naturally he wanted me to follow in his footsteps. Eventually the time came that I had to decide what I wanted to do for a living. I used to help in the kitchen, just small things, as I was a kid at the time. Every summer we would visit my mum’s place and these cooks were great – they would make authentic North Indian dishes like koftas or kebabs, and that’s where my passion for cooking really started. My mother came from a wealthy family and when I was growing up we had a big Haveli in the village and a few cooks who lived with us. The Staff Canteen caught up with Naved to talk about secret spice mixes, coming top of the Yelp! 100 Best Restaurants and how important it is to cook honestly. He moved to the UK to open the first Dishoom site in Covent Garden in 2010 and has since opened a further two sites in Shoreditch and Kings Cross the latest addition to the Dishoom family will open in Soho later this year. He worked in some of the top kitchens in India including Bukhara and Dumpukht at ITC Hotels. Naved Nasir, executive chef for Dishoom London, discovered his passion for cooking as a child growing up in Mumbai.
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