Chef’s special with Rajendra Prasad Yadav

Head chef, Cook & Indi’s World Buffet, Bishopbriggs

Formed in 2011, Cook & Indi’s World Buffet is a chain of restaurants offering a range of international cuisine. The company operates buffet restaurants in Hamilton, Johnstone, Darnley, Bishopbriggs and Glasgow.

How long have you been in the catering business and how and when did you start?

I have worked in the catering sector for around 23 years, including five-star hotels and first class restaurants in various different countries including India, Singapore, Malaysia, Dubai and Scotland.

Rajendra Prasad Yadav[1]

What’s your catering and/or career highlight so far?

After completing my training I joined the Oberoi group of hotels and resorts. I worked in Novatel Agra as a chef de partie in a continental kitchen for three years, after which I worked in Saudi Arabia with La Bella Italia restaurant for five years.

How would you describe your food?

We offer cuisine from all over the world, from pizza to pastas, starters to salads, sushi to noodles and pakoras to curries; we offer seven different cuisines (Indian, Japanese, Sushi, Chinese, Italian, Spanish and Mexican) and over a hundred dishes.

What’s the price of a typical three course meal (without wine)?

Prices are: lunch for just £5.99; happy hours for £8.99; weekday dinner for £10.99 and weekend dinner for £12.99.

Why should someone visit your restaurant?

We prepare fresh dishes from around the world and provide incredible value for money with impeccable world class service.

What’s your favourite dish to cook at home?

Dal Makhani, a popular dish originating from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil and red kidney beans, butter and cream.

What is your favourite wine?


Not counting your own, which is your favourite Scottish restaurant?

Bella Italia near Central Station in Glasgow.

Who do you admire in the industry and why?

Chef Ramajoor Yadav, my godfather; he inspires and motivates me and gave me the basic skills I needed to become a professional chef.

What is a tip every chef should know?

Every chef should know the needs of the customer and deliver excellence from all available sources.