Riaz Ahmad Siddiqui
N. 1966. Punjab, Pakistan. His love for gastronomy dates back to childhood. He is an engineer with a master’s degree in hydraulics by profession, but his passion is gastronomy. This is how Chef Riaz, in parallel to his academic training, took various courses, in his country of origin and in the United States to perfect his seasoning. A chef with an honest smile, he considers very important to the set of ingredients of the Pakistani culinary tradition, as well as to dishes prepared with legumes and clarified butter, such as dhal makhani, or curries, vegetarian recipes or stews cooked in a clay oven. Pakistan is the expert of experts in the use of spices. The chef Ahmad is an expert and explores it in the menu of Tandoor, whose kitchen he has headed since 1986, the year in which thanks to the support of his brother Niaz, the doors of the restaurant were opened for the first time. More than 30 years behind the stove have given him the experience that today is recognized by diners and specialists. In Mexico, he is considered a pioneer and leader in the field of Asian gastronomic culture.