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Founded in 2019 by Huzefa and Hamza Sajawal, two brothers from Mumbai, Fatt Pundit’s menu reflects the melting pot of cultures found in Kolkata’s Chinatown – ‘Tangra’ – where Chinese immigrants settled in the 17th century, bringing with them their rich gastronomic culture and cooking techniques. Cooking dishes that were native to them but using Indian spices and ingredients led to the creation of the incredible fusion that is now known as Indo-Chinese.

We spoke to Executive Chef and Owner Huzefa about how growing up in Mumbai shaped his culinary identity, the idea behind Fatt Pundit’s Indo-Chinese menu and working alongside his brother.

Can you tell us a bit about your journey from Mumbai to becoming the Executive Chef and co-owner of Fatt Pundit in London?

I got my start back in Mumbai with an internship at Taj Lands End. That experience was where I first fell in love with the industry. My first big role came later at JW Marriott Grosvenor House in London, where I learned more about what it takes to run a restaurant. I started missing the flavours I grew up with, and realised there was a gap in the London food scene for Indo-Chinese cuisine, which is really popular in India.

Food has always been a huge part of my life, and I was lucky enough to be surrounded by a family who also cared deeply about food, especially my Grandmother. My Grandmother has been the inspiration behind my passion for cooking, sourcing seasonal ingredients, hosting people and her hospitality in general. All of my experiences inspired my journey to start Fatt Pundit.

How did growing up in Mumbai shape your culinary identity, and how does that influence what we see on the Fatt Pundit menu today?

Growing up in Mumbai meant living amongst the incredible tastes and flavours from all across India. This was most evident in the vibrant street food culture of Mumbai, where you’d have independent food stalls serving up delicious dishes, and it’s all about the honesty, passion, and pride of the vendors that make the food so special. At Fatt Pundit, we really try to keep that spirit alive – staying true to our roots and embracing authentic techniques while not shying away from bold flavours.

Your grandmother’s cooking has helped shaped Fatt Pundi’s food offering. Could you share some of the key memories or dishes from her kitchen that made a lasting impact on you?

The biggest impact my grandmother has had on all of my kitchens is her incredible attention to detail for sourcing the right ingredients, she truly believed that it was the key to preparing a good meal. Choosing one dish from her repertoire is tough because she had so many delicious options, but I must say she excelled at cooking slow-cooked meals. Her patience was truly inspiring; she would simmer stews for hours and even take her time with lentils. It always reminds me that patience is essential, especially when you’re working with a variety of spices!

For those unfamiliar with Indo-Chinese cuisine, how would you describe the fusion of flavours and techniques that define it?

Indo-Chinese cuisine originates from Kolkata, where the Chinese Hakka community settled over 100 years ago and began blending their traditional dishes with local Indian spices. It’s an interpretation of Chinese cooking that features bold, spicy, and aromatic flavours unique to India. The food is rich with distinct elements like Schezwan sauce, which is a twist on Sichuan sauce using Indian red chillies instead of Sichuan peppercorns. It’s the perfect blend of Chinese techniques and Indian ingredients, which is what makes our dishes innovative and exciting. We named Fatt Pundit to honour this cultural blend, ‘Fatt’ is a common Chinese surname, and ‘Pundit’ is an Indian term for a scholar, which showcases how these influences come together.

How do Indian spices and Chinese cooking techniques come together in the Fatt Pundit kitchen to create something unique?

In our kitchens, we blend Indian spices with Chinese cooking methods to create flavourful, culturally rich dishes. For example, our Crackling Spinach, which is inspired by Chinese crispy seaweed, is fried and dried overnight and then topped with Indian flavours with a tamarind and plum sauce. The plum sauce is again a homage to Chinese dishes, and adds that familiar tangy, sweet taste which balances out the salty crunchy elements of the spinach.

With our lamb chops, we wanted to bring an elevated take on lamb chops you might see at an Indian restaurant. We marinate them in 29 spices, including black beans for a hint of saltiness and umami, with the depth of garam masala. These are finished in the tandoor to bring these complex favours to life. We’ve tried to make sure each of our dishes pays homage to both cuisines, and we hope when visiting Fatt Pundit you recognise the familiarity of the flavours but with a fresh take you might not have experienced before.

London is home to a diverse range of cuisines. How do you think Fatt Pundit has been able to stand out and gain such a dedicated following?

London’s food scene is wonderfully diverse and competitive, and we’re so fortunate to have received so much love from our guests. Fatt Pundit shines by providing a one-of-a-kind Indo-Chinese dining experience that’s not often found in the West End. Our loyal guests appreciate our authentic flavours and warm hospitality.

What’s it like working alongside your brother Hamza in the business? How do you balance your roles as partners and siblings?

Teaming up with my brother Hamza has been such a fun adventure, full of collaboration and trust. Our shared vision and unique strengths really help us balance being business partners and siblings. While we do face our fair share of sibling challenges, it just adds to the excitement of the journey, and our unspoken understanding and support make it easier to tackle those hurdles together!

For more information on Fatt Pundit, see here.