Azaan Muhammad of Kajjal Malahide on his life in food

Azaan Muhammad is the recently appointed deputy manager at Kajjal Malahide, a restaurant renowned for its authentic Pakistani cuisine, delectable cocktails and unparalleled hospitality. Embarking on a new chapter under Azaan’s guidance, with his rich background and knowledge in hospitality and leadership, Kajjal’s legacy and reputation continues to grow from strength to strength.

Azaan is continuing on tradition as his father, Samer, had an immensely successful tenure as General Manager at Kajjal not too long ago. Committed to upholding his father’s ethos of guest satisfaction, Azaan leads his team to deliver exceptional service and dining experiences.

Since his appointment, Azaan has embraced the evolving dynamics of the hospitality sector, aiming to innovate while preserving Kajjal’s authenticity. His passion for hospitality and traditional Pakistani dishes, particularly the signature Butter Chicken, drives his vision for the restaurant’s future.

Here, Azaan Muhammad shares his life in food…

What are your earliest memories of food?

My school lunch would always consist of a variety of different foods, including paratha, mango pickle and homemade wholemeal bread with cream and lots of jaggery. When I was younger, I wasn’t that interested in food, until I tried my mother’s unique homemade stuffed bread with potatoes and mint chutney!

How would you describe your relationship with food?

I have a food obsession and have always wanted to travel in order to explore new cultures and cuisines. I consider food as a major factor in my ability to accomplish my goals as it gives me the strength I need for every day tasks.

What was the first meal you learned to cook?

An omelette!

How did food become a part of your career?

My mother is an amazing cook and my father worked in the hospitality sector so together they really influenced me to pursue a career in the culinary/hospitality industry and I’ve never looked back!

What’s your go-to breakfast?

An egg paratha roll with goat cheese and a cup of tea.

If you’re impressing friends and family at a dinner party, what are you serving up?

I believe it’s nicer to create food that my friends and family will really enjoy, rather than serving a casual dish. I always strive to inspire my visitors by cooking something that I really care about so that I can explain to them why I have cooked it. For example, my favourite butter chicken.

Who is your culinary inspiration?

My father, Samar Naveed, who was the General Manager at Kajjal Malahide and sparked my passion for the hospitality industry.

What would your last meal on earth be?

My mom’s unique stuffed bread with potatoes.

What’s your go-to comfort food?

A double cheeseburger, maybe two.

What’s the go-to quick meal you cook when you’re tired and hungry?

Garlic prawns and some bread on the side, quick and easy!

What is one food or flavour you cannot stand?

Pineapple on pizza is always beyond limits for me, however that is a highly contentious issue!

Sweet or savoury?

Savoury.

Fine dining or pub grub?

I’m working here in Malahide with a bunch of beautiful folks, and we usually intend to go out to dinner in a nice, fine dining restaurant, but in the end we always end up staying local! So what matters most to me is where my loved ones are.

Favourite restaurant in Ireland?

I have to say Kajjal of course, not only because I work there, but because I have been dining there for a very long time and am always blown away by the exceptional quality of the cuisine and service.

Best coffee in Ireland?

Shoe Lane Coffee in Dun Laoghaire is my favourite.

What’s your favourite thing about cooking?

I love cooking so much because it allows me to bond with my friends and family.

What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?

Food, in my eyes, is much more than just something the body needs to survive. It stands for a method to feed the body and the soul, as well as to connect with others. Sharing a meal with loved ones allows for an opportunity to strengthen bonds, exchange tales, and make memories. I enjoy mindfully preparing meals as it allows me to be present. In the end, food is a means of self- expression and self-care, and a means of expressing my love for people around me and myself.

Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?

I believe that in every business, including those in the Irish restaurant and hospitality scene, there is always potential for improvement. Promoting sustainable practices, minimising food waste and utilising locally sourced ingredients are some examples of the more eco-friendly methods that can be used in the hospitality sector.

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

Monty, our Executive Head Chef at Kinara Group, recently shared with me his signature fried ice cream and it has quickly become one of my culinary highlights. It may sound somewhat strange, but it was one of the greatest desserts I’ve had in life so far.

Secret ingredient — What, in your estimation, makes the perfect dining experience?

A memorable meal to me is dependent on the freshness, taste and presentation of the food. Friendly service and a convivial atmosphere are also huge contributors to a perfect dining experience in my opinion.