The Prince Edit (TPE): As with any interview, tell us—who the hell is Rez Rahman, and what is Roti Mami all about?

Rez Rahman (RR): I’m Rez Rahman, a chef, writer and creative entrepreneur with a deep love for food, culture and community. I started Roti Mami as a way to bring Bengali flavours, Bangladeshi nostalgia and some of my favourite UK music together in a vibrant dining experience. It started as small dinners at my flat in Berlin and it has grown into a travelling pop-up brand, taking over restaurants and venues from Berlin to Melbourne, currently in New York! 

Roti Mami is a love letter to Bengali food and adda culture but like in a modern way – those long, animated conversations in cafés, kitchens and street corners where people come together over food. Bengalis are big yappers and food lovers so I want to emulate that everywhere. 

TPE: For those who don’t know, what is Roti exactly?

RR: Roti is a staple flatbread across South Asia and many other countries around the world, but in Bengali cuisine, it’s often paired with slow-cooked meats, fish or hearty vegetarian dishes. Sometimes for breakfast too. It’s soft, versatile and at Roti Mami, it’s the perfect base for our signature roti with beef stews and banana leaf-wrapped fish. It’s basically comfort food but with a modern twist that celebrates the rich history of Bengali flavors.

TPE: What’s your earliest memory of food, and how did it shape your love for Bangladeshi cuisine?

RR: One of my strongest memories is watching my Nanu (grandmother) cook in her kitchen making fragrant curries from scratch and asking me to go and pick herbs from the garden to finish the dish and teaching me the importance of patience in cooking I would say. Food was always central to family life. It wasn’t just about eating; it was about storytelling, rituals and love. That’s what stays with me. 

I grew up in a British-Bangladeshi household where food was both a necessity and a joy, my mum stretched ingredients to make magic and everything was packed with bold flavours. That shaped my approach to food today. It’s about making something special out of the simplest ingredients and celebrating the heritage that comes with every bite. And honestly that’s what bengali food tends to be, very simple but incredibly delicious. 

TPE: What inspired you to start Roti Mami, and how did the idea evolve into what it is today?

RR: When I moved to Berlin, I was one of the only Bengalis I knew in the food scene. My first Ramadan here was lonely –I missed the big, chaotic iftars back home, the flavors of my childhood, the sense of community that food creates. So I started cooking for friends, hosting dinners and recreating those moments in my own way. That’s how Roti Mami was born.

At first, there were small supper clubs in my flat, but it quickly grew—people connected with the food and the experience. I realized this wasn’t just about me; it was about creating space for South Asian food that wasn’t just “Indian” in the generic sense—it was hyper-regional, nuanced and deeply personal to me. 

Fast forward and Roti Mami has done sold-out takeovers in Berlin and New York City, been featured in Vogue India, collaborated with DJs and cultural spaces and created a movement that blends food, music and community.

TPE: As a chef and food stylist, how do you balance tradition with innovation in your creations?

RR: For me, tradition is the foundation but innovation is in the storytelling. I take inspiration from the way my family cooked—using whole spices, slow-cooked broths and deep, layered flavours—but I bring it into a modern, playful space. That might mean serving beetroot chops as bar snacks, turning slow-cooked beef stews into handheld roti tacos or blending Bangladeshi flavours with a London underground supper club energy. Or what would be traditionally served with rice like bhorta in a phucka style. Honestly I just like to keep it fun and delicious. 

I want to push the boundaries of what Bengali food can look and feel like, while still respecting the history and heart behind it and all of its delicious flavours. 

TPE: What are some of the biggest misconceptions about Bangladeshi food that you hope to change?
RR:

1. People think Bengali food is just Indian food.

• Bengali cuisine has its own identity, shaped by rivers, spice markets, colonial history and migration. It’s bold and deeply regional.

2. There’s a belief that South Asian food is always heavy and greasy.

• Bengali food has so many light, fresh and beautifully balanced dishes—fermented pickles, mustard-infused dishes. I want to showcase that it’s not just about “curry” but a whole spectrum of flavors. 

3. People don’t realize how deeply rooted food and storytelling are in our culture.

• Every dish has a story, who made it, how it was eaten, what it meant. That’s why Roti Mami is as much about culture as it is about the food.

TPE: Are there any family recipes or cooking techniques passed down that you hold especially close?

RR: Absolutely—my Nanu’s slow-cooked beef curry is one of them. She would make it low and slow, using bone-in cuts, mustard oil and fresh veggies from the garden. It’s a dish I’ve kept on the menu at Roti Mami because it carries so much nostalgia and depth of flavor.

Another is Macher Paturi—fish wrapped in banana leaves with mustard and coconut. It’s an old-school Bengali dish, simple but so elegant.

TPE: What has been the most rewarding and the most challenging part of building Roti Mami?

RR: The most rewarding part has been building a community. Seeing people—especially from the diaspora who come to Roti Mami events and them feeling seen, celebrated and connected. 

The biggest challenge? Scaling it while keeping the authenticity. I left a stable career to pursue this full-time and with growth comes new challenges—finding the right venues, securing funding and balancing the creative with the business side. But that’s part of the journey and I’m excited for what’s next.

TPE: Have there been any unexpected moments of joy or community that came from sharing your food?

RR: So many! One that stands out is our first iftar event. It was something I’d always wanted to do—creating a safe, inclusive space where people could break fast together. The energy, the conversations, the feeling of belonging—it was everything I hoped for and more.

Another is seeing people from all backgrounds fall in love with Bengali food. A lot of people come to Roti Mami with no prior knowledge of the cuisine, and they leave obsessed with fuchka, mustard fish and beetroot chops. That’s the magic of food right. 

TPE: How do you see food as a form of storytelling, and what story do you hope to tell with Roti Mami?

RR: Food is the most universal way to tell a story. It carries memory, migration, history and identity in every bite really. 

With Roti Mami, the story I want to tell is one of home, movement and reinvention. That you can be deeply connected to your heritage while still evolving it in new ways. That Bengali food is not just one thing—it’s bold, complex, nostalgic and modern all at once.

TPE: What’s next for you and Roti Mami? Any dream collaborations or projects on the horizon?

RR: We’re in New York now, it’s insane! This has been a massive dream of mine to cook food I love and have grime playing in the background lol. But yeah, I want to collab with some amazing artist friends, farms, creatives!

I’d love to host a Bengali supper club at a spot like Flamingo Estate, paired with iconic drink brands. I also want to mix cultures—imagine a Roti Mami x Caribbean supper club celebrating our shared love for roti. That crossover of flavors and traditions would be incredible. A fashion collaboration with a South Asian designer is also on my list. And one day, I’d love to create a Roti Mami space that feels like stepping into an old-school Calcutta adda spot, but with the energy of London’s music scene.

The future is full of possibilities, and I’m just getting started!