LIVE COOKING, FOOD TASTING AND KITCHEN TOUR OF KARIM’S CHANDIGARH SECTOR-26, WITH MR. SHOAIB-UR-REHMAN OPERATION MANAGER (NORTH INDIA): A story by Khatibah Rehmat.
It was an honour being hosted by Karim’s Mughlai in Sector 26, Chandigarh. Few weeks back my hospitality friends circled up my conversation with Mr. Shoaib-Ur-Rehman, the Operation Manager (North India) Karim’s Mughlai. Keeping in mind to cover his Chandigarh and Mohali outlets, whenever he is back from Delhi. Very first time when I met him then only saw how well he was with his staff members and found them equally disciplined. Not just this, as I met him for the very first time that too with my family, he gave his invaluable time to us.
The aura of Karim’s Chandigarh was so calm and quite and the silent music could drool anybody’s mind and soul. The staff members from front office to the kitchen ones, all were absolutely hospitable and proactive. Well, Mr. Shoaib-Ur-Rehman told in the conversation with me that, he entered into hospitality industry 27 years back and now is proudly working with a renowned restaurant chain Karim’s Mughlai. He further added that it was opened in the year 1913 which is actually a great achievement and none can beat or stand by the side to such a great chain.
Karim’s Operation Manager North India Mr. Shoaib-Ur-Rehman (left) and Mr. Kuldeep Kapoor Manager Karim’s Chandigarh (right). 
Karim’s Head Chef Nawazish Choudhary on Khatibah Rehmat’s left and cashier Mr. Jawed Chaudhary on her right.
According to me, almost half of the world knows Karim’s Mughlai which is based in Old Delhi. The matter of praise is that, it’s chain of restaurants round the nation serve same flavours since then, until now. When I asked about this to Mr. Shoaib-Ur-Rehman then he said that, the secret whole spices are first mixed and then ground in one of their kitchens in Delhi and then it’s sent to other kitchens of Karim’s in India. This is the only factor which makes the flavours same at every branch even if it’s cooked after another 10 years.
Chicken Biryani. 
Karim’s outstanding Biryani.
The most interesting thing which Mr. Rehman told me was that the chefs they hire are not actually skilled ones with related degrees but, are those who know and love cooking and are further taught and trained to cook food accordingly. No doubt it’s true that their blend of spices and several secret ingredients have made the taste same since beginning until date. When I paid my visit to Karim’s Chandigarh after Mr. Shoaib-Ur-Rehman the Operation Manager (North India) Karim’s Mughlai, that was Mr. Kuldeep Kapoor, the Manager-KARIM’s who greeted so well. Just after him Mr. Javed Choudhary followed by his other staff members were really hospitable from the bottom of their hearts, which of course I could feel from them.
Mutton Nahari.
Let’s speak about the show stopper of any kitchen round the globe who is always a head chef or the executive chef. Like others Karim’s Chandigarh has also an outstanding chef who is born with gifted hands, Head Chef Nawazish Choudhary. The moment I took the first bite of mutton seekh kababs, trust me it melted into my mouth as-in, it was some sort of magic. The yellow chilli which was used into it was making it’s appearance more appealing. Then a cauldron (large cooking pot) was kept on the floor, that had tantalizing chicken biryani into it, which came then only directly from the cooking station.
As soon as Chef Nawazish removed it’s lid, a large amount of steam came out with an amazing smell, which was speaking for thy own self that, yes “I AM KARIM’S CHICKEN BIRYANI”. The moment chef plated it for me with the help of another quarter plate (Instead of using regular spatula), as I took a bite it carried my mind to another world. The Khameeri Naan (Indian bread with yeast) was very tender and soft, the best part was that it also tasted the same as it’s cooked in Karim’s Old Delhi main branch.
Karim’s own Naan, Purani Dilli style.
Mutton Nahari was at the helm, this is how an actual Nahari is cooked with enough roghan (Oil) on top. The motton was very tender and beautifully cut into curry style (which is rare to get in Chandigarh and few other Punjab regions. Chicken Barra was another chapter of goodness of taste. Vegetarian lovers kindly don’t get disheartened, I personally tasted those for you all, it was equally lip smacking.
Mutton Shami Kababs.
The delicious food which Chef Nawazish Choudhary and team prepares is a matter of drooling anybody’s mind and soul. The taste is so good that it feels like one is having magical cuisines. My special thanks to Mr. Jawed Choudhary who was a superb video journalist for the day. Also, my heartfelt thanks to entire team of Karim’s Chandigarh, sector 26 who was energetic, hospitable and very quick to do things for me and to other guests as well. What are you all waiting for? Book your benches now! So stay tuned and keep reading REFT Today.
INTERVIEWED: Mr. Shoaib-Ur-Rehman, Operation Manager (North India) Karim’s and Mr. Kuldeep Kapoor, Manager-KARIM’s, Sector 26, Chandigarh.
PICTURE COURTESY: Mr. Shoaib-Ur-Rehman, Operation Manager (North India) Karim’s.
INTERVIEW TAKEN BY: Khatibah Rehmat (Senior Journalist).
