Chef Hani started his career with Starwood hotels where he learned basics professional kitchen, and more about Italian cuisine, and then he moved to Bahrain where he learned the culture and tradition of Middle East or Arabic.
What inspired you to become a chef?
From a very young age, I used to go market and buy vegetables, fruits, meat, and grocery because I am the elder among my siblings and my dad was in BSF so he was always been posted on the borders of India. So slowly I got interested in cookery how to select the best vegetables and other ingredients. Then it turns to cook and learns skills from my mother’s kitchen and then this interest turns to the profession.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
Lebanese cuisine (Middle Eastern cuisine)
Lebanese cuisine is influenced by a rich culture that has been passed down over the years. Lebanon is taken over Ottoman Turks who bought different food even olive oil, labne (popular yoghurt) and baklava etc. Even I love dips like tzatsziki, hummus, baba ganoush, etc.
The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouth-watering dishes. Rajasthani cuisine is all between royal culture and inhabitant culture where the challenge is to find ingredients in arid regions like ker sangri.
Is there a chef you admire the most? Who and why?
Yes I got opportunity start my career under Chef Mathew John and Chef Nadir Sheikh who taught me the basics of professional kitchen then again I got a big opportunity to work under Chef ‘Sandeep Pande who mould me out very well and taught me the skills of display and presentations and the biggest opportunity to work under Chef Rajeev Janveja who is working on me and making me more refine and more precise every day I learn something new under his guidance he is a great mentor with vast culinary experience.
When are you happiest at work?
People who “heavy learners” are meaning they spend uncountable hours engrossed in learning is the happiness, productivity, and purposefulness at work. If it’s something you love to do, happiness comes with the territory. Apart from the rest, I feel happy when I am able to make others happy because spreading happiness gives me stress-free sleep. Even I was the happiest person when my colleagues are taking initiative to learn, showcasing their creativity and questioning me about the culinary sometimes they taught me new things
Which is your favourite home-cooked food?
Gatta curry along with bejad ki roti accompanied by lahsun ki chutney specially prepared by my mother.
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