Exclusive Interview | Chef Mansoor Yunus Khan - Chef De Partie | Safar by Karimi in Cupertino California
/“Elevating the classics through modern methods is how tradition and creativity meet in harmony.”
Indian cuisine is rooted in tradition — how do you balance authenticity with innovation in the dishes you create?
From my perspective, the essence of Indian cuisine lies in its authenticity and its evolving innovation. To me, the secret to creating this exciting balance between the sacredness of traditional flavors and techniques and their contemporary interpretation is to elevate the classics through modern methods, global ingredients, fresh presentations, and innovative textures—while still preserving the emotional connection these dishes hold for today’s diners. When tradition and creativity come together in perfect harmony, the experience becomes both nostalgic and new.
You’ve worked across high-volume kitchens and premium dining spaces. What has this diversity taught you about consistency and creativity?
My experiences working in both high-volume kitchens and premium dining establishments are where I gained valuable skills in discipline, precision, and the importance of systemization. High-volume kitchens rely heavily on consistency as the foundation for earning trust in the culinary community. Conversely, premium dining environments foster creativity through storytelling and the emotional connection between the food and the diner. Understanding how to successfully balance both high-volume efficiency and premium dining artistry is essential for any chef; without that balance, one will inevitably fall flat without the other.
What’s one emerging food trend that genuinely excites you and why?
I'm really excited about the renewed interest in regional Indian foods, including millets, foraged greens, local cheeses, and heirloom grain varieties. This isn't just a passing fad — it's a movement to rediscover and sustainably develop India’s many unique food traditions. Chefs and diners are finally celebrating the beautiful diversity of India’s culinary landscape! I find this especially inspiring because it opens doors for creativity rooted in our own heritage, while showcasing the remarkable biodiversity of our land. The future of Indian cuisine lies in highlighting ancient foods through a modern lens.
- Do you think “superfoods” are here to stay, or are they more of a marketing-driven trend?
The term “superfoods” may sound trendy, but it doesn’t truly capture their essence. These ingredients were used long ago by our grandmothers—the only difference is that they weren’t trademarked. Ingredients like turmeric, amla, moringa, and millets have always been part of India’s nutritional wisdom. The real issue is the over-commercialization of this ancient knowledge and the perception that only selectively glorified foods are “good” or “super.” The conversation around these ingredients shouldn’t revolve around buzzwords, but instead focus on finding a balance between accessibility, nutrition, affordability, and fair pricing.
How do you approach blending Indian and global flavours while keeping the dish comforting and familiar?
When I work with multiple cuisines, I approach each dish based on how it makes me feel and how I can replicate that feeling through technique. I strive to maintain the same depth and warmth you experience in Indian food. For example, if I use a French technique, I also incorporate Indian spices because they resonate with our memory of flavour. The key is to never force combinations; they should feel intuitive and naturally complementary. My goal is to give diners both novelty and comfort in every bite.
What does innovation in food mean to you — is it technique, ingredients, presentation, or something deeper?
I believe food innovation goes beyond aesthetics and skill — it creates an emotional response. Innovative food tells a story through flavour, texture, and the lingering experience beyond the plate. New ingredients, techniques, and presentations are essential, but the greatest innovation comes from reimagining the familiar. We must understand how food connects people, traditions, and cultures, and then get creative in how we express those connections.
In your experience, what’s the biggest misconception people have about professional kitchens?
Many people assume professional kitchens are glamorous, but in reality, they are intense, high-pressure environments built on teamwork and discipline. Hours of planning, coordination, and repetition go into each beautifully plated dish. People often think chefs are constantly innovating, but most of our time is spent ensuring consistency, efficiency, and quality. Creativity emerges in the space between structure and chaos, and the kitchen is physically and mentally demanding. Still, the energy, camaraderie, and satisfaction of creating food make it deeply rewarding for those who are passionate about it.
Is there a dish that feels personally meaningful to you — one you never get tired of making?
Biryani holds a significant place in my heart. It exemplifies patience, precision, and emotion — all core elements of Indian cooking. Each layer tells a story and evokes a memory. Over the years, I’ve experimented with many styles, but the essence of biryani remains its comfort and nostalgia. Every time I cook it, I’m reminded of family gatherings, shared meals, and the joy of creating something soulful. To me, biryani is more than a dish; it’s a connection to my heritage.
What advice would you give young chefs?
To aspiring chefs, I would say: before following trends, master the classic techniques. Respect your ingredients, value every role in the kitchen, and build strong relationships with your team. Learn patience — it is essential to growth — and stay humble. Don’t cook for applause; cook to express who you are. Experiment, fail, learn, and evolve, but never forget your roots. Creativity comes from passion, and discipline sustains that creativity.
What role will sustainability play in our kitchens in the years to come?
Sustainability will no longer be optional — it will be essential. Chefs will need to be mindful at every stage of the cooking process, from sourcing ingredients to managing waste. We’ll have to consider farming practices, ecosystems, and the impact on local communities. Using seasonal produce, adopting nose-to-tail approaches, and choosing responsibly sourced products will define the modern chef. The future belongs to those who can balance flavour with conscience. As stewards of the food system, it’s our responsibility to create practices that benefit both the planet and our diners.
