In the quiet bylanes of Molla Para in Krishnagar, West Bengal, where tradition and simplicity define daily life, a young boy named Nazrul Molla once ran barefoot between tandoor ovens and hand carts of spice-laden street food. His eyes gleamed with curiosity each time he passed a local eatery, watching cooks stir giant pots of curry and roast skewers over charcoal fires. While his peers dreamt of jobs that brought quick comfort, Nazrul’s passion was slowly brewing in pots of bubbling dal and sizzling kebabs.
Leaving behind his hometown, he ventured first to Mumbai, a city known for its chaos and flavor. It was here, in the high-energy kitchens of local restaurants, that Nazrul first tasted professional cooking. As a young commi working long shifts in the tandoor and curry sections, he quickly stood out for his discipline, hunger to learn, and sharp palate. The smells, the sweat, the sounds of a bustling kitchen became his rhythm. His work ethic earned him opportunities that would soon take him beyond Indian borders.
In Pune and later in Mumbai again, Nazrul polished his basics. His first international leap was with Grosvenor House in Dubai, where he worked at Indego by Vineet. Under the guidance of the iconic Chef Vineet Bhatia, Nazrul discovered the creative edge of Indian cuisine. Here, traditional recipes were transformed into visual art. His culinary style matured with exposure to modern plating techniques, global ingredients, and the expectations of luxury dining.
At Rosewood Hotel in Abu Dhabi, in the restaurant Spice Mela, he embraced new challenges and responsibilities. The growing confidence in his cooking led him to compete and win bronze medals at major culinary competitions across the UAE. Awards and recognition followed, but Nazrul remained grounded. His roots from Krishnagar always reminded him that the goal was not only personal glory, but sharing the beauty of Indian cuisine with the world.
When he joined Rasoi by Vineet in Geneva, a Michelin-starred establishment, it was a turning point. The European environment demanded precision, subtlety, and balance. Every dish had to carry soul and sophistication. In Geneva, Nazrul refined his culinary identity, learning to respect not just the ingredient but the story behind it. Working alongside a world-class team, he soaked up experiences that would later inspire his own creations.
His next big chapter unfolded in Dubai again, at Masti Cocktails and Cuisine. A restaurant that celebrated mischief and modernity, Masti was where Nazrul’s creativity was given a canvas. As Sous-Chef, he brought together regional Indian techniques and global flavors, resulting in bold, colorful dishes that gained praise from Time Out, BBC Good Food, Gault Millau, and even the Michelin Guide. The joy of pushing boundaries while keeping flavors familiar became his hallmark.
Eventually, the journey took him to Bangkok, Thailand, where he now leads the kitchen at Charcoal Tandoor Grill and Mixology. Here, Nazrul is not only a chef but a visionary. He curates experiences, blending the drama of open-fire grilling with the elegance of fine dining. Every menu he creates is a blend of memory and mastery. From charred lamb chops that echo street-side smoky tandoors to reimagined Bengali fish curries that tell stories of home, each plate is poetry.
Chef Nazrul is now developing new outlets under the Charcoal brand in Saudi Arabia and Sri Lanka, expanding his reach and evolving the narrative of modern Indian cuisine. Despite his success, he continues to travel, research, and reconnect with local kitchens and home cooks across India. Whether it’s smoked jackfruit curry from Bengal or spice-laced stews from Kerala, his mission remains the same: to honor tradition while bringing it forward.
His accolades are many, including culinary awards, management certifications, and global recognition, but for Nazrul, the true reward lies in the smiles of guests who taste something both new and nostalgic. His kitchens may now be equipped with the latest tools and located in glamorous cities, but his compass always points back to the flavors of his childhood, to the first scent of turmeric in his mother’s kitchen, and to the fire that burns not just in tandoors, but in his heart.
Signature Sophistication
Among Chef Nazrul Molla’s many celebrated culinary creations, his signature dishes rise above as true works of art—where tradition meets innovation, and every bite tells a story of refined craftsmanship, flavor layering, and visual finesse. These dishes are more than just meals; they are thoughtfully composed experiences that reflect Chef Nazrul’s deep-rooted passion for ingredients, textures, and the evolving art of Indian cuisine with a global twist.
Murgh Bhutte Ke Kebab
One of the standout non-vegetarian appetizers on Chef Nazrul Molla’s menu is the Murgh Bhutte Ke Kebab—a masterful creation that blends hearty flavors with delicate culinary technique. This kebab features a flavorful mixture of juicy chicken and sweet corn mince, combining textures and sweetness in perfect harmony. The addition of melted cheese and plump raisins tucked into the center adds a luxurious richness and a hint of unexpected sweetness, creating layers of flavor with every bite. Subtle notes of yogurt in the marinade tenderize the meat while imparting a gentle tang, elevating the overall taste profile. Once skewered and grilled to perfection, the kebab boasts a golden, slightly crisp exterior while remaining moist and tender inside. Chef Nazrul’s meticulous attention to marination and balance of ingredients ensures that this dish doesn’t just satisfy—it surprises and delights, standing out as a signature favorite among his guests.
Moringa Podi Scallops
For those who seek seafood with a gourmet touch, Chef Nazrul presents the Moringa Podi Scallops—a dish that is both visually stunning and exquisitely nuanced. The scallops are carefully pan-seared until golden, locking in their sweet, briny essence and tender texture. What makes this preparation extraordinary is the moringa podi powder—a traditional South Indian dry spice blend elevated with moringa leaves. This seasoning adds a unique, herbaceous heat that complements the delicate scallops without overwhelming their flavor. The scallops are artfully arranged on a bed of saffron-infused mashed potatoes, where the warmth of saffron adds a touch of luxury and a golden hue. This is further accentuated by a spinach-parsley sauce, drizzled with precision to add a fresh, slightly bitter note that brings the entire plate into balance. The dish is a beautiful juxtaposition of bold Indian ingredients and modern European techniques—a signature of Chef Nazrul’s globally inspired cooking style.
Charcoal Cigar
To finish the meal on a dramatic and indulgent note, Chef Nazrul’s Charcoal Cigar dessert takes center stage. Visually striking and rich in flavor, this imaginative dessert is a tribute to both artistry and decadence. Shaped like a cigar and infused with zesty orange chocolate, this creation delights both the eyes and the palate. The outer layer, subtly smoky with hints of charcoal, contrasts beautifully with the smooth, citrus-kissed chocolate filling. It is elegantly served on a bed of dark chocolate soil—crumbled textures that resemble earth, adding crunch and intensity to each bite. The final flourish is a dusting of edible gold powder, which not only adds opulence but also transforms the dessert into a show-stopping piece of edible art. It’s more than a dessert—it’s a multisensory experience designed to leave a lasting impression.
Each of these dishes showcases Chef Nazrul Molla’s unique ability to combine technical mastery with deep cultural understanding. Through refined plating, bold yet balanced flavors, and innovative storytelling on the plate, he offers diners a journey that is as memorable as it is delicious. Whether it’s a humble vegetable elevated to gourmet status, seafood reinvented with superfood spices, or a dessert crafted like a sculpture, Chef Nazrul’s signature dishes are a testament to his culinary genius and evolving vision.
Professional Mastery
Chef Nazrul Molla has consistently demonstrated a deep commitment to professional growth and excellence through a series of well-structured training programs tailored to the demands of the modern culinary and hospitality industry.
He successfully completed the Person in Charge Training at Masti Cocktails and Cuisine in Dubai, UAE. This comprehensive program was focused on equipping participants with in-depth knowledge of food safety regulations, hygiene standards, and operational accountability. It prepared him to take charge of kitchen operations with a strong emphasis on compliance and food safety management, which are essential for running high-standard culinary establishments.
In addition to this, Chef Nazrul took part in the Unleash Your Potential training program, also conducted by Masti Cocktails and Cuisine. This development initiative was designed to nurture leadership capabilities, build emotional intelligence, and enhance professional confidence. It encouraged participants to explore their strengths, overcome challenges, and apply strategic thinking in fast-paced and dynamic kitchen environments.
Chef Nazrul further bolstered his foundation with a certification in Essential Food Safety Training, which he completed at Rosewood Abu Dhabi Hotel in the UAE. This program was centered around the critical principles of food hygiene, cross-contamination prevention, temperature control, and safe food handling procedures. The training enabled him to implement industry best practices for maintaining a safe and sanitary kitchen environment.
Earlier in his career, he also completed the Essentials of Management course. This foundational program provided him with vital knowledge in areas such as team management, effective communication, conflict resolution, and organizational planning. It laid the groundwork for his transition into leadership roles, helping him manage teams with clarity, motivation, and structure.
Chef Nazrul Molla is a dedicated and passionate culinary professional whose career spans prestigious kitchens across the UAE, Switzerland, and India. Throughout his journey, he has consistently demonstrated excellence in fine dining and Indian cuisine, earning numerous accolades and certificates. At Masti Cocktails & Cuisine in Dubai, he played a vital role in the restaurant’s success, contributing to its recognition by the Michelin Guide and securing awards from Time Out and Fact Magazine for categories like Best Indian Restaurant, Best Saturday Brunch, and Nightlife Excellence. He also completed training programs such as “Unleash Your Potential” and received work certifications that reflect his commitment to growth and innovation in the culinary field.
Earlier, while working at Rasoi by Vineet at the Mandarin Oriental in Geneva, Chef Nazrul was part of the team when the restaurant received a high Gault Millau rating, further validating his contribution to fine dining at an international level. At Spice Mela in Rosewood Hotel Abu Dhabi, he earned the title of Brand Ambassador of the Month and was nominated as Brand Ambassador of the Year. His performance helped the restaurant win awards from Time Out and What’s On Magazine, and he personally earned bronze medals at various culinary competitions held in Abu Dhabi and Dubai.
Chef Nazrul’s journey also includes significant time at Indego by Vineet at Grosvenor House in Dubai, where he was awarded for best hygiene practices and received multiple culinary medals. He completed an Essentials of Management Course and was nominated as Chef of the Year, in addition to being recognized as Ambassador of the Month. His contributions helped Indego receive numerous awards over the years, including the MENA Travel Award for Best Fine Dining Restaurant and repeated honors from Time Out and What’s On Magazine.
His early culinary experience began in India with roles at Vie Lounge & Deck by Savannah Hospitality in Pune, Nirvana Restaurant under New Millennium Hospitality, and Cascade Restaurant in Mumbai. These foundational roles prepared him for a global culinary journey marked by discipline, creativity, and continuous learning. Fluent in English, Hindi, Bengali, Marathi, and Nepali, Chef Nazrul also brings strong communication and team leadership skills to the table. His interests in cooking, reading, and sports complement his vibrant personality, making him a well-rounded professional both inside and outside the kitchen.
Each of these professional training experiences has played a vital role in shaping Chef Nazrul Molla into a well-rounded, knowledgeable, and safety-conscious culinary leader. His dedication to lifelong learning and his proactive approach to skill development stand as testaments to his passion for excellence in the hospitality industry.
Chef Nazrul Molla’s story is one of passion, perseverance, and purpose. A story that proves greatness does not come from privilege, but from the hunger to learn, the courage to dream, and the humility to keep walking no matter how far one has come.
