Recently, we spoke with Rez Rahman, the founder of Roti Mami. Moving between London and Berlin, Rez’s cooking draws on Bengali culture, East London, and the energy of sharing food around a table. Through rotis, bold flavours and immersive dining experiences, Rez brings together memory, identity and a distinctly social way of eating.

Where’s home?

Home has always been a mix of places for me. I grew up between Bengali culture and East London, and now spend a lot of time between London and Berlin. I think food has become the thing that makes anywhere feel familiar.

What did you serve the last time you had guests?

Lots of rotis, obviously. Slow cooked beef, chilli cheese rotis, pani puri, really good wine, and probably something with too much green chilli. I love food that feels a little chaotic, but comforting.

What are you making or working on now?

I’m building Roti Mami into something much bigger than pop ups. Right now, I’m focused on residencies, collaborations and creating more immersive Bengali dining experiences that feel modern, social and rooted in storytelling.

What’s a tool you can’t live without?

Honestly, a tiny spoon for tasting constantly, and a notebook full of chaotic food thoughts, ideas and flavour combinations.

What does cooking mean to you?

It’s memory, identity and connection all at once. I think cooking is one of the quickest ways to understand someone’s history, family and culture without needing many words.

Your tips — things you are into right now

I’ve been reading Butter by Asako Yuzuki and All About Love by bell hooks recently, and both, in different ways, tie into food, care and storytelling. They have helped me paint a clearer picture of who I am as well.

Recipe wise, I have also been drawn to some of the more chaotic food trends online. I’m weirdly fascinated by jelly at the moment, especially savoury uses for it. Normally I’m not a huge fan, but seeing how people are using texture in playful ways has been inspiring.

I listen to a lot of jazz and spend quite a bit of time at Ronnie Scott’s. I’m not massively into films, but documentaries are always on in the background. There is usually some kind of Simon Reeve documentary playing while I’m cooking or working.