Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Executive Chef Md. Shahid Hossain

Taj Krishna, Hyderabad

With two decades of culinary experience, Shahid joined Taj Krishna Hydrabad in 2018. He moved to the city of Pearls, fine food, architectural gems and one of the biggest software hubs in the country from the global city and business hub of the Middle East, Dubai.

Chef Shahid has been associated with Taj since 2001 when he joined the Taj Palace, New Delhi as Chef Trainee. With almost 20 years’ experience as a professional chef, Shahid has developed expertise across diverse cuisines and specializes in Indian and Mediterranean cuisines. He has curated food festivals in Singapore and Switzerland and has worked across several renowned restaurants of the Taj namely Souk at Taj Bengal, Handi & Masala Art at Taj Palace Hotel New Delhi, the erstwhile Haveli at The Taj Mahal Hotel New Delhi and Southern Spice at Taj Coromandel Chennai. 

Prior to his move to Hyderabad, Shahid was at the luxurious Taj Dubai where he was part of the opening team of the iconic restaurant, Bombay Brasserie and the Peruvian All-Day-Diner, Tesoro. 

Shahid has a proven track record across Taj properties and from his core strength in Indian cuisine, he has developed a repertoire in large, high-end events, facilitating huge revenues for the properties. He has led teams successfully and is a result-focused professional.

A Hotel Management graduate from IHM, Kolkata, Shahid is passionate about the Taj brand and believes in leading his team by example. He enjoys photography, reading and most outdoor activities.


Q & A with Executive Chef Md. Shahid Hossain


1. The main influences that made me interested in food and cooking as a career... 

I have become a Chef by accident. My parents wanted me to be an engineer but I was influenced by my neighbour who was doing hotel management, and I joined the same course.

During my industrial training at The Indian Kitchen, I got highly motivated by the chefs there and decided to join the culinary world.

2. My earliest memory in the kitchen...

During my first year in college, my brother asked me to make something and I attempted to make Kadhai Murg, which I miserably failed at, as I forgot to put chilli powder in it. It's been a long journey from then.

3. My favourite dish from childhood...

My mom's Mutton Biryani.

4. My favourite dish to cook...

Kibbe, as it is very delicate to make and needs a lot of practice to master it.

5. A cuisine that I want to learn...

Japanese, as I feel it is a cuisine with utmost perfection.

6. My secret to great food...

Patience and passion.

7. A culinary show or movie that I love to watch...

Chef’s Table- Netflix.

8. In my free time, I would like to...

I love to do long exposure photography.

9. My guilty pleasure...

Black currant ice-cream.