Our Chef’s journey…

The journey began 27 years ago when i began my Chef’s life working in Birmingham. My Reason for becoming a chef was the usual story; I was not very academic at school and therefore resorted to working in a curry restaurant. I did not enjoy the experience of being left to pick up what skills i could, uncertain where my future lay in a sector where moving between jobs tend to be the norm.

Bangledesh…

I decided to go back to Bangledesh for several years to work at the Imperial Hotel, Sylhet. One of my colleagues, Executive Chef Ali Askor was the “daddy of them all” being both inspiring and influential. He takes food back to basics and builds on that. I like the fact that he is in his late fifties and still hands on. he has a wealth of experience acquired from internationally acclaimed hotels all over Bangladesh. When i returned to England, I worked in many restaurants all across the South and the Midlands. I have worked in Avon Spice based in Stratford-Upon-Avon and also in Lasan’s in Birmingham and have reviews in the Focus Magazine in Stratford-Upon-Avon in the April 2005 edition.

A Passion for Cooking and Delicious Indian Food…

I have always had a love for food hence a passion for cooking it. I love food and the different combinations, textures and flavors. From early on i discovered the happiness that you can give to one person by creating a good meal from raw ingredients. I find it fascinating that the world is in fact so small these days. We can access fresh produce from around the world so easily and take advantage of this because i enjoy using fresh produce, particularly fish to create authentic non-mainstream dishes that are unknown cultural delicacies. In the future i think both the public and the Indian Chef’s will be moving towards lighter and less complicated dishes with the emphasis being placed on the flavors and healthier based menus. Indian cuisine will carry on travelling and mixing different food culture.