User:Javed ahamad/sandbox

Chef Javed commenced his culinary journey at the ripe old age of 19 years right from the bottom of the ladder, and in 15 years, through sheer hard work and innovation, he has reached a level that few in his chosen field do. His learning started in India where he was recognized for his efforts with the Gold Award for the Nestle Young star of the year. Chef Javed then worked and trained with a variety of noted chefs in india as well in international way through various restaurants like Rang Mahal and Song Of India before taking up his current role at Punjab grill. His 12 years in Singapore have probably made him the premier exponent of creating unique Indian dishes for the Singaporean palate. He is credited with introducing a variety of firsts to the Singapore market – including Singapore’s first Indian style champagne brunch, the first Ayurveda based menu and a variety of other themed menus. He has a unique grasp on Indian as well as International cui sines and his special skills lie in making Indian dishes with unique ingredients. His creation of the unique Tandoori Foie-Gras made it to I S Magazine’s list of 50 things to eat before you die. His con stant thirst for learning and perfecting has helped him and Punjab Grill win a variety of awards and accolades from a variety of sources like restaurant association of Singapore, Time Out, Wine&Dine Magazine, Wine and Cuisine Asia, Peak Magazine, Sphere Culinary Challenge to name just a  few. For Chef Javed “ Life is an ever changing journey of learning and creating “ and he has just started his journey.