Overlooking a picturesque view of Nairobi is Sarova Panafric and right by the hotel’s entrance is Flame Tree Restaurant. It’s a chilly Wednesday evening and the Limericks Band is playing some funky jazz at “Wednesday Jazz Live”, a weekly music event that augments the restaurant’s rich menu.

The guests curled up inside are enjoying the Flame Tree’s gourmet dishes, such as chicken tikka masala, coconut flavoured grilled red snapper and pork belly. All these delicacies are courtesy of Chef Avraj. Eighteen years ago, he was an intern Panafric’s kitchens. After years of traveling on food excursions all over the world and working as a chef (including at Gordon Ramsay’s former Verre restaurant in Dubai’s Hilton Hotel), Avraj is back at Sarova as the Executive Chef.

What’s the wildest thing you’ve ever eaten? I ate snake meat once. I served myself meat off an unlabelled buffet dish thinking it was fish. Its sweetness made me go back to add more only to find a tag labeled, “snake”. I just served more.

Where do you go to celebrate your birthday? It’s our family tradition to celebrate birthdays by either cooking food for close members or taking them out for dinner. We are all passionate and adventurous when it comes to food.

What do you cook when no one’s looking? Nothing! I always want others to see what I am cooking so they can learn and, that way, they can also teach me a thing or two while I’m at it.

Who is the chef you most admire in Kenya? Chef Shailender Singh, Foods and Beverage Director at Sarova Hotels Group. He balances creativity, innovation and professionalism with his diverse culinary skills. He’s a great leader, too.

What are you famous for? Our creative menu that keeps changing! Our Steak Fridays are a must, especially because Kenyans love their meat. I am known for my basted pork belly, pork chops and baby ribs. Guests at the restaurant really come back for these specials.

How do you pick good chops? Many chefs over experiment on pork and chicken, making flavours surpass the original taste. It’s chicken curry, not curry chicken. And also, good meat must be tender.

If you were on Death Row, what would be your last meal? Wow! This is a tough one. I don’t have a favourite meal but I am a fan of pork, both cooking and eating it. I would ask for grilled pork made in a sauce of prunes and figs. The two provide for a savory yet sweet dish that would work well for a last meal.

The Flame Tree Restaurant, 020 2767000, 0722 200945-6, email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it