Meet The Team

Iftakhar Nadime is a seasoned engineer with over 30 years of experience, celebrated for his innovative contributions to manufacturing processes. With a deep-rooted heritage tied to the Mughal courts, he has preserved and perfected traditional Mughlai recipes as part of his family legacy. A former Head of R&D at SCT Ltd., he seamlessly blends technical expertise with culinary artistry, spearheading the production of authentic Mughlai kebabs. An accomplished author, his book, published by Bloomsbury, showcases his creative spirit and dedication to excellence.

Chef Wali Ahmad, born on 16th June in Ranchi, is a celebrated culinary expert with over 23 years of experience. A Hotel Management graduate from the Indian Institute of Science and Management, Ranchi, he is renowned for his innovative approach to cooking and mastery of both continental and traditional Mughlai cuisine. Chef Wali has worked alongside culinary legends like Master Chef Sanjeev Kapoor and Master Chef Mumtaz Qurasi of ITC Hotels. He has established 17 Indian restaurants worldwide, including in the USA, Singapore, and London, as well as several in India. Awarded "Chef of the Year" in 2000 by the Associate of Catering Professionals, Hyderabad, he is also credited with creating India’s longest Seekh Kebab (22 feet) in Kolkata in 2002 to launch Grain of Salt’s terrace barbeque.​

Born in Jaunpur and raised in Allahabad, Shivendra is an engineer with a flair for culinary innovation. Influenced by the rich food cultures of Delhi and Lucknow, he developed a deep passion for experimenting with creative dishes, which soon evolved into a cherished hobby. With 8 years of experience in a technology-driven start-up, Shivendra gained invaluable insights into business strategy and operations. Joining forces with Mr. Wali and Mr. Khan, he played a key role in establishing Mogul Kitchen, contributing his engineering expertise to develop customized machines and scale manufacturing processes. His blend of technical acumen and food passion drives the company's success.

Sara was born in the city of Nawabs Lucknow. She attended school and done graduation from the prestigious Lucknow University. Cooking delicious foods was her passion since childhood and staying in kitchen with her mother was the best past-time for her. She married in a family where cooking of Mughlai food was a tradition. Her husband was a stern food lover, and the union gave wings to her passion for experimenting variety of dishes.
Over the period of time, her passion for cooking of foods turned into insatiable thirst of creating admirable dishes. Her passion was one among the many keystones that laid the foundation of Mogul Kitchen.