We first met chef Mujeeb ur Rehman in 2015, when he was in Mumbai to host a Rampuri food festival, one of the lesser-known of Muslim cuisines. Rahman’s forefathers have served as khansamas since the 17th century. He trained under his grandfather to pick up the culinary art of Nawabi cooking. This time, he has spread out a Wazwan and Pandit cuisine menu at Saffron, JW Marriott Mumbai Juhu. In the forefront are two Kashmiri chefs from his team, Abdul Hameed War and Nasir Hussain. Both brothers hail from Baramulla, near Srinagar.

Nadru ki Yakhni