Chef Gulam Rasool, the renowned chef, creates his culinary masterpieces at the Bristol Hotel, Gurgaon.

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.