Bearface - Where the Night is Heading
Before Bearface ever stepped into a booth, he was soaking up the sounds and smells of home in Bristol, where Punjabi curries simmered on the stove and records spun in the background. Food was a big part of growing up, with dishes like dal, roti, and his mum’s chicken curry shaping more than just his appetite. Those family meals taught him about rhythm, care, and improvisation, lessons that show up just as clearly in his music.
Now based in London, Bearface is carving his path with Remakes & Raw Cuts Vol. 1, the debut of a new vinyl series on his Beartone label. The record flips classics, digs into deep grooves, and leaves room for raw, soulful originals. It’s a personal and playful release that nods to his wide influences from Jermaine Jackson to Brazilian vocal group Quarteto Em Cy, with edits built for dancers and crate diggers alike.
In this interview, Bearface opens up about the ties between cooking and DJing and why both feel best when shared. He reflects on how rhythm shows up in a sizzling pan just like it does in a kick drum, why breakfast still grounds his day, and how memories of family meals echo through his sets. From the spark behind his new vinyl series to the feeling of being lost in sound or spice, this is a conversation about music, flavor, and finding your voice without losing your roots.
Q: Tell us about yourself. Where are you from? What is your background?
A: I was born and raised in Bristol, UK. I moved up to London when I was 19 years old. I am a British Asian with Punjabi Sikh heritage.
Q: What kind of food did you grow up eating?
A: I grew up eating a mix of traditional Indian and Western food. At home, there was always something cooking; dals, sabzis, rotis, rice dishes, and curries were a staple. My mum would balance hearty Punjabi meals with the occasional British classic, like roast dinners or fish fingers and chips. It was a real fusion of cultures, and I think that mix shaped my tastes—and probably influenced the way I approach music too. There’s something comforting about the spices and warmth of home-cooked Indian food, but I also appreciated the variety and simplicity of Western dishes growing up.
Q: What is your favorite family recipe?
A: Definitely a good old chicken curry with freshly made rotis. It’s the kind of dish that brings everyone to the table: rich, spicy, full of flavor, and always made with love. My mum’s version has this perfect balance of heat and depth, and the smell alone tells you it’s going to be something special. Pair it with soft, warm rotis straight off the tava—it’s unbeatable. I also make it my mission to try chicken curries from other parts of the world: Jamaican, Malaysian, and Indonesian. I love exploring how different cultures interpret the same comforting classic. My father often stepped up to the plate with cooking curries; he’s a great cook too!!
Q: Describe a typical family meal as you were growing up.
A: On a regular school night, dinner was usually something simple and nourishing, like a lentil curry (dal) with freshly made rotis. Occasionally, we'd get a treat like fish fingers and chips, which felt like a big deal back then. Weekends were when my mum had more time to cook, so the meals became more elaborate: a slow-cooked meat curry, a proper biryani, or a rich vegetarian dish. I sometimes found myself torn between wanting to meet friends and wanting to stay home; the meals took time to prepare, so I’d end up meeting my mates later than planned. But typically, they’d just come over and start the night at my place; there was always plenty to go around, and my family never hesitated to pull up extra chairs. Those moments really stuck with me: food bringing people together, regardless of where the night was heading.
Q: What foods (savory or sweet) remind you of your childhood?
A: Trifle and caramel pudding always take me back. They were my mum’s go-to desserts, especially for birthdays or when guests came over. She always added her own twist, maybe a splash of brandy in the trifle or a handful of crushed pistachios on the caramel pudding. I still remember watching her build the trifle layer by layer: sponge fingers, jelly, custard, and cream; it felt like a celebration in a dish. Those desserts weren’t everyday treats, which made them even more special and memorable.
Q: Do you have a food guilty pleasure?
A: I’m sure I have loads: late-night biscuits, chocolates, all the sweet stuff. But honestly, I don’t really feel guilty about eating. I feel lucky to have such great choices around me. The only thing I sometimes feel a bit bad about is eating too much!!
Q: Do you enjoy cooking? If yes, what do you enjoy cooking?
A: I do enjoy cooking, though I wouldn’t call myself an expert just yet. I'm definitely keen to get better and spend more time in the kitchen. I make a mean French toast and spicy beans though.
Q: What is your favorite part of cooking? Is it searching for new recipes, going food shopping, slicing, chopping, dicing, seasoning, grilling, or baking?
A: I truly enjoy barbecuing; there’s something special about cooking outdoors. It’s all about precision and enjoying the company around the grill. It's a bit like DJing to an audience.
Q: What is a food staple you can’t live without?
A: Croissant or toast with my morning coffee.
Q: What is your favorite meal of the day: breakfast, lunch, dinner, or a midnight snack? Why?
A: Breakfast. It just feels like the most important meal of the day; there's something comforting about having that quiet moment in the morning before the day gets busy.
Q: Do you think there are similarities between food and music?
A: Absolutely. Both food and music are about bringing people together and creating experiences that can move you emotionally. Just like a great meal, a great track has layers, textures, and a balance of elements that work in harmony. There’s creativity and intuition involved in both, whether it’s mixing spices or mixing sounds, and both can tell a story or reflect culture. In the end, they both nourish us in different ways.
Q: How did your musical journey begin? Do you play any instruments?
A: My musical journey started early, playing instruments like the violin, drums, and various percussion, including Indian and Latin styles. Exploring these different sounds and rhythms gave me a strong foundation and really shaped the way I think about music today.
Q: Who were you influenced by as a teenager?
A: I was influenced by so many artists growing up. The late Zakir Hussain was a massive inspiration for percussion. I also admired Prince for his creativity and versatility. Visiting classical music artists from India, including dancers, exposed me to a rich cultural heritage; seeing how humans react to music through dance really captured my mind. I was really into acid jazz bands like Galliano, and of course, fellow Bristol natives Massive Attack had a big impact on me; their sound shaped the city’s musical identity and inspired me to find my own voice.
Q: When did you discover electronic music/dance music?
A: I first really connected with electronic music in Bristol, through drum and bass and trip hop; that city had such a vibrant and unique scene. Later, moving to London, I got to experience iconic venues like Plastic People and Ministry of Sound, where I discovered US-influenced house and techno. I was quite surprised by how musical and soulful house and techno could be, as I had a different perception of what they would sound like. Then, with these amazing sound systems, my whole experience was completely elevated; it opened my mind to new possibilities in music. And the whole dance culture surrounding it, especially in the ’90s, was truly underground, raw, and full of energy. I was hooked instantly.
Q: Do you remember what you felt? How did it make you feel?
A: Coming from a background in percussion and a love for jazz, disco, and soul, I felt a real connection to the rhythms and vibes in this type of house music. I was so curious about the music and wanted to understand how it all came together. It felt natural and exciting.
Q: Are you a clubber? Do you enjoy dancing?
A: OMG, yesss!! This is what it’s all about, no? Dancing is integral to the human soul. If it’s not that way right now, then we definitely need to get back to that state. Being in the moment on the dance floor is where the magic happens. Less phones more boogie!!
Q: What came first, DJing or producing?
A: It has to be producing, even if it was pretty primitive at first. I started experimenting with a four-track recorder and a drum machine back in my Music GCSE classes. That was my first real dive into recording music.
Q: How did your career in electronic music begin?
A: “Career” feels a bit strong. I still feel like it’s something I’m chasing. But I'm committed to continuing the journey without compromising my vision. It all started with Bana Kuba, a duo formed with Max Mistry. We had a track called “Bare Brass” featured on the Defected Records compilation Ibiza In The House, and it was also Kiss FM’s Track of the Week with Roger Sanchez. That early exposure really helped set things in motion.
Q: Are you a record collector? If yes, when did you begin?
A: I’ve been collecting records for so long I honestly can’t remember when I started. It's been a part of my life from a very young age.
Q: How did Bana Kuba come about?
A: Bana Kuba came about really organically. Max Mistry and I connected over a shared love of deep, percussive, soulful music. We started experimenting in the studio, blending Latin, African, and electronic influences, and something just clicked. That chemistry laid the foundation for the Bana Kuba sound. Our very first track ended up being Roger Sanchez’s Track of the Week on his Kiss FM radio show, and later it was featured on Defected’s summer compilation Ibiza in the House. That early support gave us a real boost and confirmed we were onto something special.
Q: When did Bearface and Beartone records begin?
A: Bearface started as a personal project in the early 2010s, a space for me to release music that felt true to who I am. It was also an opportunity to go off track a little from what I was used to doing, to experiment more and follow my instincts. Beartone Records came shortly after as a natural extension of that. I wanted full creative control and a platform not just for myself, but for others with a similar approach, focused on vibe, rhythm, and honesty rather than chasing trends.
Q: What was the inspiration behind your latest release, “Remakes & Raw Cuts Vol. 1”?
A: The idea behind Remakes & Raw Cuts Vol. 1 was to blend nostalgia with a raw, contemporary edge. I’ve always loved digging through older records and finding tracks with strong rhythm and unforgettable hooks, music that felt like it deserved to be heard on a dance floor again. The remakes pay tribute to that, but with a fresh spin. The “Raw Cuts” came from jamming with hardware, much like people did back in the ’90s. It was about capturing that hands-on, spontaneous energy, no over-polishing, just letting the groove and vibe lead the way.
Q: You have two remakes, one from Milton Nascimento and one from Jermaine Jackson. Why did you pick these artists, and was it easy or difficult to obtain the rights for each track? Did you get any personal feedback from them?
A: Both tracks have been with me for years, and each spoke to different parts of my musical identity. The Milton Nascimento piece I chose was actually a cover by Quarteto Em Cy, a Brazilian female vocal group. Their version has this raw, folk energy that instantly reminded me of the music I grew up with. There's a similar power in Punjabi, African, and Arabic folk traditions—that deep emotional resonance through layered female voices. It reminded me of my mum and her sisters singing together, and I wanted to honour that feeling. The Jermaine Jackson track had an irresistible groove and hook that just begged to be reimagined for the dance floor.
Q: Remakes & Raw Cuts Vol. also features two original tracks. Will this be the format for upcoming releases for this series? Do you intend to have any upcoming guests?
A: Vol. 2 is on its way. Future artists are in the pipeline for tracks in the series.
Q: What do you have planned for the rest of the year? Any new releases on Beartone that we should look out for?
A: Over the past months, I brought some super talented musicians on board to help with the new Bearface projects. I can’t wait to share these new projects with everyone; there’s some really exciting music coming out on Beartone that I’m proud of.
Q: Bearface, thank you for being part of The DJ Cookbook!
A: It was a pleasure. Thank you for inviting me.
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