Hussain Shahzad

Chef Hussain Shahzad's culinary philosophy is rooted in a progressive and forward-thinking reinterpretation of Indian cuisine, moving beyond mere tradition or rigid notions of authenticity to embrace innovation and local ingredients. He champions a "whimsical culinary world" that translates into a "dining adventure" where meals are deeply rooted in tradition, nostalgia, and personal experiences, yet are presented in surprising and playful ways. His core ethos centers on showcasing local produce through contemporary culinary techniques, thereby inspiring the next generation of chefs to cook smarter and push boundaries. He explicitly states his focus is on "creating forward-thinking Indian food driven by flavour and taste, rather than worrying about whether it is authentic." A significant aspect of his vision is the creation of intimate, deeply personal dining experiences, exemplified by Papa's Bombay. This 12-seater chef's counter is designed to replace formality with comfort, fostering a warm, welcoming, and fun environment that feels more like a friend's home than a traditional fine dining establishment. He believes in creating "fine dining without the fuss," where guests are encouraged to come with an open mind, trust the chef, and shed expectations, allowing for storytelling and immersive, meaningful interactions. Papa's itself was conceived as a "love letter" to his late mentor, Chef Floyd Cardoz, reflecting a deeply personal motivation. Beyond the plate, Chef Shahzad emphasizes the importance of a robust, symbiotic ecosystem for sourcing ingredients. He actively works with farmers, producers, and purveyors to build reliable supply chains, leveraging advancements like hydroponic farms, heirloom varietals, and region-specific produce to elevate his craft. Mentorship and empathy are also integral to his overarching philosophy, shaping not only how he cooks but also how he leads and develops the culinary talent of tomorrow. Chef Hussain Shahzad's signature approach is characterized by a high-energy, globally-influenced, and flavour-forward style that masterfully marries advanced technique with local inspiration. He eschews gimmicks and theatrics, preferring soul-satisfying preparations that consistently break culinary norms and stereotypes, often presented in an Omakase-style chef's counter setting. His plating and flavor profiles are designed to be surprising and playful, creating "flavour bombs" and fostering a dining adventure that challenges conventional perceptions of Indian food. His culinary ventures aim to be "Indian in its soul and surprising in spirit," constantly pushing boundaries while prioritizing taste and experience. His technical mastery is evident in dishes that fuse diverse culinary traditions and unexpected ingredients. Legendary signature dishes include: * **Watermelon Rasam**: A tribute to his mentor Chef Floyd Cardoz, featuring fresh Himalayan trout, lime leaf, and roe, a reinterpretation of Cardoz's famous Watermelon Curry. * **Wellington**: A British classic given a distinct Kashmiri wazwan twist. * **Modak with Char Siu Pork**: A playful fusion, stuffing the traditional Indian sweet dumpling with savory char siu pork. * **Goat's Milk Yoghurt Curd Rice**: An elevated rendition featuring goat's milk yoghurt and cheese, served with beetroot tartare, shiso leaf papad, and a garlic pickle emulsion. * **Duck Biryani**: A creative "lovechild" blending the South Indian Ambur biryani style with Spanish paella techniques. * **Bugs Bunny**: An interactive, cheeky dish of grilled, dry-aged rabbit meat (locally sourced from Nashik) marinated in a red weaver ant chutney (sourced from Odisha) with black pepper, cumin, sumac, and mushroom garum, served with jowar pita and amla kosho, encouraging diners to make their own "shawarma." * **Experimental Desserts**: Including unexpected combinations like potato chips with ice cream and honey, and brown sugar toast with blue cheese ice cream and fig jam. His cocktails also reflect this inventive spirit, with bizarre yet harmonious concoctions like the "Fenugreek God" (methithepla inspired), "Sea Biscuit" (clams in a cocktail), and "Papa's Hut" (tasting like pizza).

Career

• Senior Kitchen Executive at Oberoi Hotels & Resorts, Mumbai
• Line Cook at Eleven Madison Park, New York
• Sous Chef at The Bombay Canteen, Mumbai
• Head Chef at O Pedro, Mumbai
• Executive Chef at Papa's, Mumbai