Kwik Meal chef (he has as culinary degree to flaunt) Muhammed Rahman has set up shop in New York’s most competitive food-cart alley: 45th Street and Sixth Avenue. 2005 runner-up Best Halal operates down the street, as do over 100 other Egyptian, Mexican, Brazilian and Korean carts. But we have to agree with the Vendy judges—Rahman makes the most tender lamb kebab we have ever tasted, and a pretty strong falafel to boot. Born in Canada to Bangladeshi parents, Rahman learned to cook from his relatives before entering culinary school. He would later move to NYC and work in the kitchens of the Russian Tea Room and as a hotel caterer. Along with savory bits wrapped in his feathery pitas, Rahman offers a daily fish special like trout, salmon and flounder.

Why this location?
There is so much business and media around here. It’s such a great location. My brother has another location at 45th and Fifth Avenue, and there is a cart at 47th and Park Avenue.   

You attended culinary school…
I went to school in Canada and worked at the Russian Tea Room and La Loupe. My family in Bangladesh has restaurants, so I had an interest at an early age. Then I went to school.

What is your most popular dish?
Lamb. It’s so tender and everybody loves it. I marinate it overnight in a mixture of ground cumin and coriander, fresh ginger, garlic, onion, green papaya, and yogurt.

What time do you wake up?
6 a.m. I am at the cart by 7:15 a.m. My kitchen crew brings the cart and sets it up. We prep in the morning and open the doors at 11 a.m. We serve until 10 p.m. A lot of people come late.   

What do you think your chances are of winning the Vendy Awards?
I think I am going to be the winner. The other contestants don’t have the same culinary background as me. They are cooks, I am a professional. I have been to a couple of the carts and from what I have seen, it’s obvious that they haven’t been trained in technique.  

Who have you visited?
I can’t say [laughing]. People have been coming up to me all week saying that they are putting money on me [laughing].

Do you plan to open a restaurant?
I really don’t want to open a restaurant because it’s too much of a headache. I have thought about this many times, but I just don’t know who is going to manage it. If I was to open a place, it would be in Manhattan because the people who live there are adventurous and want to try many things. In the dishes I would incorporate clarified butter, known as ghee, and the spices of India and Bangladesh like cumin, coriander, bay leaves, cinnamon and cardamom. When these spices are fresh, there is nothing like it.  

Have people approached you to partner?
Yes, but I am not comfortable in a partnership. I need to run it on my own.

Kwik Meal, 45th St. and Sixth Ave., 646-729-8702

VERONICA JULIEN, VERONICA'S KITCHEN—>