Executive Chef at Kinara Group Chef Monty shares his life in food
Chef Monty shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Rajendra Shivram Mohite, aka Chef Monty, is Group Executive Head Chef at Ireland’s leading Pakistani restaurant collective, Kinara Group. The award-winning group was founded by Sean Collender and Shoaib Yunus when they connected over a delicious dinner in Dublin’s Khyber Tandoori, of which Yunus was a manager at the time. With a shared love of outstanding cuisine served up in a relaxed atmosphere, a match was made that has withstood almost two decades.
With locations in Clontarf, Ranelagh, and Malahide, Kinara, Kinara Kitchen, and Kajjal should absolutely be on your Dublin foodie bucket list. Here, Chef Monty shares his life in food.
What are your earliest memories of food?
Growing up in India, food was always at the heart of family life. I remember the aromas of spices, turmeric, cumin, and coriander filling the air, and each dish being prepared with such patience by my mother and grandmother. My earliest memory is sitting in the courtyard, watching them cook over open flames, especially when they made hot, buttery aloo masala parathas fresh off the tawa, and stealing bites when I thought no one was looking.
How would you describe your relationship with food?
Food is my language of love and connection. It’s not just nourishment, it’s memory, culture, and a way of bringing people together.
What was the first meal you learned to cook?
The first dish I mastered was dal tadka (lentils) tempered with garlic and spices, and baingan bharta (smoky roasted aubergine mashed with onions, tomatoes, and spices). Both dishes taught me that even the simplest ingredients can create meals of comfort and joy.
How did working with food become your career?
It started with curiosity, and then quickly became a calling. I wanted to master the flavours I grew up with and share them with the world. That passion eventually brought me to Ireland, where I now have the privilege of showcasing Indian/Pakistani cuisine with authenticity and creativity at Kinara Group.
What’s your go-to breakfast?
When I crave the comfort of home, it’s parathas with yoghurt and pickles. If I want something lighter, it’s a simple bowl of porridge with fruit.
If you’re impressing friends and family at a dinner party, what are you serving up?
If I’m impressing friends and family at a dinner party, I’d serve up a proper feast: slow-cooked lamb stew, paneer tikka masala, dal makhani, saffron pulao, naan, and mint-coriander chutney. To add even more variety, I’d include a refreshing cucumber raita and a vibrant mango-avocado salad and my speciality, Shahi Tukra, which I’m known for. The idea is to create a rich, colourful spread that encourages everyone to share and enjoy together.
Who is your culinary inspiration?
My mother is the original chef in my life. She taught me that patience and generosity are the soul of every dish.
What would your last meal on earth be?
A fragrant plate of biryani with raita and a side of smoky baingan bharta. It provides me with comfort, nostalgia, and indulgence all at once.
What’s your go-to comfort food?
A hot bowl of khichdi with a spoon of ghee on top. It’s simple, nourishing, and takes me straight back to my childhood in India.
What’s the go-to quick meal you cook when you’re tired and hungry?
If I’m cooking at home, it’s usually a spicy omelette with fresh coriander, chillies, and onions – fast and full of flavour. But honestly, after a long shift at Kinara, I often just grab a simple Margherita pizza from my neighbourhood spot on the way home. There’s something comforting about that simplicity at the end of a busy night.
What is one food or flavour you cannot stand?
I can’t stand artificial, overly processed flavours. For me, food should always be clean and honest.
Hangover cure?
Spicy masala chai and a hearty egg curry. Works every time!
Sweet or savoury?
Definitely savoury! But put a warm gulab jamun in front of me, and I’d never say no.
Fine dining or pub grub?
Both have their charms, but fine dining excites me more for the creativity and precision it showcases.
Favourite restaurant in Ireland?
Apart from Kinara, I admire Chapter One in Dublin. Their consistency and finesse are exceptional.
Best coffee in Ireland?
3FE Coffee. They take the craft of coffee as seriously as I take spices. Which is a lot!
What are your thoughts on the Irish foodie scene?
It’s thriving and evolving beautifully. There’s a growing appreciation for quality produce and authentic global cuisines. I love how Ireland is celebrating its food heritage while also embracing international flavours. At Kinara Group, we’re proud to play a part in introducing diners to authentic Pakistani flavours in a way that complements Ireland’s evolving palate.
What’s your favourite thing about cooking?
My favourite thing about cooking is the end result – watching someone’s face light up when they taste a dish. That connection is what makes the kitchen my happy place.
What does food, sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc, mean to you?
It means community, belonging, and gratitude. Food is one of the most universal ways we connect as human beings.
Food for thought – What are some areas for improvement within the Irish food/hospitality scene?
We need to keep investing in young chefs and giving them the mentorship and opportunities to grow. Apprenticeship programmes, collaborations with international chefs, or more platforms for young chefs to showcase their work could make a big difference here. I’d also love to see more authentic global cuisines represented without compromise.
Chef’s kiss – Tell us about one standout foodie experience you’ve had recently.
I had an unforgettable meal at Bastible. The passion, simplicity, and respect for ingredients reminded me why I fell in love with food in the first place.
Compliments to the chef – Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
My mother will always be the best chef I know. Here in Ireland, I have deep respect for chefs who champion local Irish produce with authenticity and people who cook from the heart.
Secret ingredient – What, in your estimation, makes the perfect dining experience?
Warmth is the ingredient you can’t see on a plate, but you always feel when it’s there.
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