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Eat & Drink
Chef Interviews
Irshad Ahmed Qureshi from Bombay Dreams
The first of our chef interview series begins with a journey to better satisfy our culinary curiosity of Indian cuisine, courtesy of Bombay Dreams. Located in Central, Bombay Dreams’ décor is sleek and modern, evoking a sense of tranquility . We were immediately intrigued by the delicious aroma of the imported spices upon arrival. After receiving warm greetings from Irshad Ahmed Qureshi, the Master Chef of Bombay Dreams, we were delighted to hear his sharing of authentic Indian culinary style and a recipe that is not in the menu!
Tell us a little about your family background?
I come from the seventh generation of family chefs at Lucknow of Utter Pradesh located in the northern part of India. Our family are one of those special line of chefs who only cook for the Nawabs, the kings ruling the region. We are called khansama, head of the kitchen to serve the royal family in India.
When you started your profession as a chef?
My profession as a chef started in 1980, and I followed my family to learn the basics of working in the kitchen a few years before that.
So when you join Bombay Dreams and how did you plan the menu?
I was invited to join Bombay Dreams in 2010 to develop a new menu and recipes adding distinctive flavours of northern India. Our team introduces a variety of sauces to blend with specific ingredients. Instead of mix-and-matching ingredients with the sauces, they were already cooked with the rightful amount of spices so that they can fully absorb the aroma and taste much better.
Have Hong Kong people's taste buds influence your menu?
Yes, we made some adjustments in our menu to tone down the use of chilli while maintaining the same use and textures of ingredients and spices.
What's your favourite ingredient?
I like to play with a variety of spices to mix in every dish. Some of my favorite spices are green cardamom, mace, and nutmeg. These spices goes well with all ingredients.
Surprise Recipe
Nalli-Kofta Curry
INGREDIENTS
| Lamb meat (obtained from raan or shank) | 800g |
| Salt | 10g |
| Red chilli powder | 10g |
| Green chilli | 50g |
| Fresh coriander | 50g |
| Ginger (whole) | 40g |
| Garlic (whole) | 40g |
| Amul cheese | 100g |
| Lamb/Mutton fat | 60g |
| Black cumin (Shahi jeera) | 3g |
| Garam masala powder | 7g |
| Cooking oil | 2 tablespoons |
FOR GRAVY
| Garlic paste | 10g |
| Ginger paste | 10g |
| Garam masala powder | 5g |
| Coriander powder | 1 tsp |
| Red Chili | 1 tsp |
| Kaju (fried cashew) paste | 80g |
| Brown onion paste | 200g |
| Yorgurt | 150g |
| Tomato Puree | 200g |
| Cooking oil | 50mL |
PREPARATION AND SERVICE METHOD
1. Clean lamb pieces and remove meat from shank but keep the bones.
2. Add salt, coriander, Amul cheese, lamb fat, ginger, garlic and green chilli to lamb meat and pass through a mincing machine, twice.
3. Add oil, red chilli powder, black cumin and garam masala to the minced meat and mix well.
4. Shape meat around the lamb shank bone and deep fry until done, 6-8 minutes.
GRAVY
1. Heat oil in a pan, add ginger, garlic paste, and garam masala, sauté.
2. Add yoghurt, coriander powder, red chilli powder, brown onion paste, cashew paste, tomato puree, cook well.
3. Let simmer and add a little water if too thick for your taste.
4. Serve over koftas with some garam masala powder, coriander leaves and julienned ginger.
