Foodistan on NDTV Good Times
CHEFS FROM PAKISTAN
Poppy Agha – Khursheed Amina Agha, lively and talented chef behind the popular show “The Taste of Fusion” on Dawn News. a self-taught cook, she started her culinary journey with a catering business at the age of 17. She has been cooking for the last 17 years. Currently she is compiling a handbook for Pakistani Sindhi recipes which have been lost in history. She has also developed and owns the first professional culinary institute in Pakistan.
Akhtar Rehman – Akhtar Rehman hails from Mardan, the city of hospitality. He would have been running a business if it wasn’t for his mother’s delectable cooking that inspired him. Working with Marriott, Islamabad; he has many signature dishes like “Murgh Zandan”, “Gola Kebab with dry nuts” “Qazi Kebab” to his credit. 11 years since his first job, Akhtar has received many appreciation certificates from Marriott for his ability to cook traditional and classical Pakistani dishes and delicacies. He enjoys them in their original form and doesn’t prefer to alter them.
Amir Iqbal – Amir Iqbal, the young and talented chef has been a part of the popular show, Zaiqedaar on Zaiqa TV. He is also a menu consultant at the renowned Hobnob Café, formerly known as Copper Kettle which has a legacy of more than 25 years. It was only while watching chefs chop, stir and plate on television that he decided to become a chef. He is also well versed with Italian, Mexican and French Cuisines and this allows him to experiment with his cooking.
Mohammad Ikram – For Mohammad Ikram the simple flavor of Dal Chawal was the driving force behind becoming a Chef. He is one of the key chefs behind the scrumptious menu of all the Dumpukht restaurants of the Hashoo Group and is the Chef de Cuisine of the Dumpukht restaurant of Pearl Continental, Lahore. A specialized dumpukht chef, he loves cooking Chinese delicacies as well.
Dedicated, hard-working and committed, Md. Ikram is a soft-spoken person at work who has 12 years of cooking to his credit. His expertise on Mughlai food has helped him conduct many workshops and promotions in Pakistan, India and England. He has been accredited by the Chef’s Association of Pakistan for his wide knowledge in Mughlai cuisine.
Mohammad Naeem – An author, blogger, traveler and a Chef, Md. Naeem’s life is synonymous to adventure. If not a chef, he would have been on a race track as a rally driver. His cooking affair started 20 years back when his friend who was then a Sous chef took him to his kitchen. He was an Integral member & Head of the opening team of Dumpukht – at the Pearl Continental, Lahore.
Currently, at the position of the Executive Chef at Park Plaza, Lahore his vast experience and wisdom comes from managing, heading and assisting many restaurants in U.S.A., Hong Kong, England, Ireland, Oman, Bahrain, Qatar, Dubai, Indonesia and Pakistan.
According to Naeem’s associates he is popular for cooking amazing pasta and no one can beat him in making Mughlai cuisine. Naeem also believes that he was destined to be a chef.
Mehmood Akhtar – A Chef for the past 16 years Mehmood Aktar has been working with Avari, Lahore for over 10 years and after creating many exciting and mouthwatering dishes, he is now one of the strongest members of the same team. His initial years were spent in “Mahmood Syeed Sakhery’s Palace” in Saudi Arabia where he was preparing scrumptious Arabian delicacies.
He enjoys cooking variants of traditional mutton and chicken dishes. He is also an expert in Continental and Chinese cuisine.
Noor Khan – He is associated with ATV and is currently working on setting up a restaurant in Karachi. He has been in the industry for the past 12 years. He can also prepare mouthwatering dishes of any French, Italian or Thai menu. Noor had never planned to become a chef, but it was his skill and instinct that made him choose this profession.
CHEFS FROM INDIA
Madhumita Mohanta – India today, a leading magazine, named Madhumita as one of the kitchen queens of the country. Madhumita has worked in countries like Singapore, Bahrain and Kuwait before she joined the Claridges, Surajkund, India, where she is known to be a strict boss with a caring heart. Apart from being proficient in making Indian, Italian and far eastern food, Madhumita also enjoys cooking eastern and Mediterranean cuisines. Though when it comes to eating she loves home cooked Bengali cuisine.
Nimish Bhatia : As Nimish puts it, food runs in his blood. His favorite cuisine is world cuisine.
Nimish is always in search of new culinary styles, but truly believes that food tastes the best when it is in its original form. He has pioneered the concept of ‘Thande Kebabs’ a USP in his restaurants. To name a few Zatoon murg ke khush Kebab and kharbooze ki pootli main zaika are among his most interesting innovations. Nimish’s family originally came from Pakistan, but for Nimish Bangalore and his workplace Lalit, Ashok are his home.
Girish Krishnan – Girish holds the position of the Executive Chef at the Marriott, Hyderabad. Inspired by his mother’s cooking, he chose to be behind the stove.
He was Awarded the “Chef of the year”, 2008 by FHRAI.
He strongly believes that alternating a traditional dish makes it lose its authenticity and real flavour.
Mehraj Ul Haque – Born in a family of Chefs, Qureshis a family that takes pride in being in the culinary business for several generations, Mehraj ’s story began in his hometown Lucknow, where he spent countless hours cooking alongside his father at their family catering business. He is the man behind the mouthwatering Kebabs of “The Great Kebab Factory”, Radisson. Mehraj’s inquisitive nature has taught him to cook Punjabi, Rajasthani, Rampuri, Hyderabadi & North West frontier cuisines and his quality of combining wide ranging ingredients makes his dishes unique in character and flavour. Mehraj is popular among his group in making deserts and according to him he can give any halwai a run for his money.
Manish Mehrotra: Chef Manish Mehrotra, a graduate from IHM, Mumbai, joined the Taj President, Mumbai and trained under the expert guidance of master chefs from Thailand.He then joined Old World Hospitality Pvt. Ltd. where he headed the pan Asian kitchens at Habitat World; Oriental Octopus which is regarded as one of the finest pan Asian restaurants in the city.
He has now brought in his unique inventive vision in creating a path breaking menu at the Indian Accent, the fine dining restaurant at The Manor (New Delhi). Exemplifying his absolute ingenuity with fusion food he is turning Rajasthani Bharwan Mirch Pakora into Japanese Panko Crusted Bharwan Mirch with Goat Cheese Mousse.
The Manor has been celebrated by all food critics with the crowning story of it being ‘The Best Modern Indian Restaurant’.
Karan Suri – Karan possesses abilities in a wide variety of international styles including classical and contemporary French, traditional and contemporary Indian, Chinese, Thai, Mediterranean, Japanese and molecular gastronomy.
Karan’s last assignment was with the Raffles Dubai as Chef de Cuisine of the signature fine dining restaurant ‘Fire & Ice’. Prior to this, Karan was heading the trail blazing “threesixty” at The Oberoi, New Delhi. He is now associated with the Leela Hotels.
He is known for creating the 13 inch crust slice pizza with Chef Glen Eastman that everyone popularly called ‘The High Life Pizza’.
Rajeev Arora – Born in Amritsar, brought up in Mumbai and Pune, worked in Canada, Rajeev Arora is a certified chef de cuisine (Master Chef) from the Canadian Chefs Federation.
In addition to his culinary expertise, he holds a dual degree in Commerce and Hotel Management from two prestigious Indian universities.
His career has included stints at the Sheraton Guilford Vancouver, the Coast Hotels and the Pan Pacific hotels. He has led restaurants to win awards and is now busy overseeing the opening of two new food outlets at the Oakwood Premiere in Pune.
Chef Rajeev believes “Indian cuisine changes when you move through the Indian continent”
Sunil Chauhan- Chefs United – Born in Uttarakhand, Chef Sunil Chauhan graduated from the Institute of Hotel Management, New Delhi in 1994.
He started his career with Old World Hospitality Pvt. Ltd at India Habitat Centre.
During his two year tenure with them Sunil had also had the honor of representing as the youngest chef of team India at The World Gourmet Summit, Singapore, The World Gourmet Festival, St.Moritz-Switzerland, and an Ayurvedic Food festival at the Raffles Hotel, Singapore.
Subsequently in 1999, he set up Chefs United as a specialized outdoor catering and consultancy division with his wife Ruchi.
He has opened a fast food restaurant called ‘Served Hot’ in Delhi.
In the last 4 years, Chef Sunil Chauhan has been traveling extensively and researching home cooked Indian food as a healthier option to be introduced into the mainstream.
© 2012 Dishtracking.com
