Chef Gulam Rasool

Chef Gulam Rasool

Chef Gulam Rasool, the renowned chef, creates his culinary masterpieces  

As we walk into "Zaffran" the original Indian cuisine restaurant at Bristol hotel, Gurgaon, an old chef adorning grey beard is seen in the exposed kitchen. Yes, he is none other than the renowned and the very famous celebrity chef from Lucknow, Gulam Rasool. Talking to him for an hour about his life full of achievements and accomplishments is an experience in itself. Even in the dusk of his life, his enthusiasm and energy makes an impact. Chef possesses a very pleasing personality. His Lucknawi 'tehzeeb' gets reflected in the way he talks. Modestly, he remembers the old times at Lucknow when he started as a helper under the guidance of Ustaad Hazi Ishaque. This was the time when his contemporaries were attending school. For about fifteen years, he toiled just as a helper but soon cooking started sinking in his soul and he got passionately involved with Awadhi cuisine.
Hailing originally from Bahraich in Uttar Pradesh, Gulam Rasool under the guidance of his Ustaad learnt the intricacies of the art of cooking. He excelled in Awadhi cuisine and made waves with his specialties like Kakori Kebab, Galawat ke Kebab, Rogan Josh and Lucknawi Pulao-to name just a few. Chef Rasool was appointed in Maurya Sheraton, New Delhi where he worked for almost fifteen years. He remembers all those years with a sense of pride as he cooked for many celebrities. In his own words, he earned a lot of respect and fame at Maurya. Chef than moved to Holiday Inn, where he worked for five years. Here, he was closely associated with the late Prime Minister Rajiv Gandhi. He recollects, "Everyday we used to send lunch for Shri Rajiv Gandhi. However one day it was told that the lunch was not required. But at the last moment a message came to get the food ready. I asked all the other chefs in the kitchen to leave and after twenty minutes when I called them, they were pleasantly surprised to find eleven items ready to be sent for the lunch."
On being queried as to what makes his preparation mouth watering and simply divine, he replies "God has bestowed his good wishes on me. Hard work coupled with dedication has brought me to the stage where I am today. There can never be any substitute for hard work. I have never compromised with my religion and honesty." Surely, this honesty gets reflected in all his preparations. When he talks about food, the passion is there for everybody to see. He has full faith in God and says 'Bismillah' before starting on a new culinary experience.

Chef Rasool worked at various properties of The Taj group of hotels. In his career span of forty five years he went out of India several times to show off his magic. People wanted him to stay there but he could not keep away from India for long. Very honestly, he admits that due to lack of knowledge of english, he could not stay in the foreign countries. However, he earned lots of fame everywhere due to his magical hands which churned out delectable Indian cuisine.
Surprisingly simple and down to earth, chef has not forgotten his roots and constantly innovates some thing or the other to add to the Awadhi cuisine. A little hurt due to the invasion of Indian taste buds by continental cuisine, he is highly optimistic that the original Indian cuisine with its unique flavour and colour has no comparison whatsoever. Inspite of being highly successful, chef has never confined the secrets of his recipes. In fact, he trains many young chefs and feels a great sense of pride while talking about the younger generation who has learnt from him.
Greatly satisfied with his career, he now wants to spend some leisure time with his grand sons. The praise that he gets for his innovative recipes lights up his eyes. The Kathal ke Kebab, Dalcha Kebab, Arbi ke Kebab along with the Pappaya Chutney are simply out of the world. His face glows on being praised,  and it seems like his hard work and passion that went into preparing these mouth watering delicacies is rewarded. He says that an appreciation of his dedication is much more fulfilling than any amount of money. He wants people who taste his food to come over and over again.
Chef Gulam Rasool remarks "Aag, Pani, Namak aur Mircha are the basic ingredients of any good recipe. The intelligent use of these ingredients when combined with passion, dedication and toil makes all the difference." Still long way to go chef! Because the passion and magic of these hands can never stop. Inshallah!!