This archive report was first published on 3 October 2019.
Exclusive Interview with Chef Rahul Rana ¶
Published on October 3, 2019
Chef Rahul Rana, the corporate executive chef of the Good Earth Group, has been a driving force behind the success of popular restaurants in Nairobi, including the Blue Door, Nyama Mama, and Yao. With 18 years of experience in the culinary industry, Rahul has worked internationally, from India to London, and now finds himself in Kenya.
During our visit to Pan Asian Yao in Gigiri, Rahul shared his passion for cooking and his experiences in the Nairobi food scene. He revealed that he did not grow up wanting to become a chef, but rather discovered his love for cooking during his time in culinary school.
When asked about his food specialty, Rahul mentioned that he focuses on South East Asian cuisine, which is a fusion of flavors and ingredients from Thailand, Japan, India, and China. He explained that the response to Pan Asian cuisine in Nairobi has been great, with many locals developing an appreciation for the diverse flavors and dishes.
One of the highlights of Pan Asian Yao is its Sunday brunch, which features a buffet section with a wide range of dishes, including Dim Sum, tandoori, seafood, soups, and vegetables. The brunch also includes bottomless cocktails, making it a popular event among locals and expats.
When asked about the key differences between Kenyan food and Asian food, Rahul noted that Kenyans love their nyama choma, which is typically grilled meat, while Asians prefer to add different flavors to their meat. He also mentioned that Asians love their spices, which are a key component of many Asian dishes.
Some of Rahul's favorite ingredients to work with include chilli and cumin, which are commonly used in South East Asian cuisine. When asked who he would love to cook for, Rahul mentioned Hector Jimenez-Bravo, a renowned chef who has received the World Master Chef award and is a judge on Master Chef Ukraine.
When not in the kitchen, Rahul enjoys relaxing with a cold bottle of Whitecap. He loves the satisfaction of seeing diners enjoy his food and the appreciation they give back. For Rahul, being a chef is not just about cooking, but also about meeting new people and creating memorable experiences.
