Chef Mujeeb Ur Rehman was Born on May 17^th in old Lucknow, Uttar Pradesh. India, his great-grandfather Late Abdul Raheem Quraishi was associated with Royal Kitchen of Awadh during British Era, his job was to organize and redefine food and develop new delicacies. In older times where there was a quite stiff competition in the trio of Awadhi, Mughlai and Hyderabadi suppositions with regards to its food, culture and many other considerations.
The ultimate vitality of Awadhi Food being distinct, the super-refinement of food and flavors which lacked in any other cuisine of India. His grand father, Mohammad Ahmed Quraishi continued the same profession along with a second job, but due to fall of The Awadh Dynasty and later due to the acquisition of British, entire kingdom was lost leading to many people going jobless and so in search of earning livelihood.

Chef Abdul Haleem, holding an experience of more than a Decade, well-versed with the nuances of many regional variations of Indian cooking and cooking styles.
The passion for cooking and innovating new recipes is an inherited expansion as his grand father, Haji Azgar Qureshi and father, Abdul Salaam Quraishi who were considered as an expert in cooking the famous kebabs of lucknow, one of which known as Dora kebab.
The masters have been bagging in many compliments for their cooking mastery.
Also belonging to the state known more of for its unique and idiolistic delicacies, Chef Haleem has always been into the depth of knowing about the cuisine and history and kept innovating new recipes on this. A constant effort towards keeping himself updated with the culinary manifesto gives him a new sense of excellency in the field.
The vitality of all cuisines being distinct, Chef concentrates on keeping the exclusivity of each of them.
The culinary expertise coming from his fore fathers kept him involved in all aspects of the regional variations of Indian cooking.