Owner, Chef Shamim Syed

Born in Bangladesh 30 March 1972. Married with one baby son. Father Syed Abdul Quddus. One of 7 children and works with Shahinur(Head Chef), Salinur(Manager), Jaked(Front of House), Razia(Accounts). Education : GCSE English Oral, English Lit, English Lang, Bengali, Art, Maths, Health & Safety, Hygiene, First Aid.NVQ level 3 in IT(Distinction) ; NVQ level 2 (IT) ; NVQ level 1 (IT) Career : Executive Chef at Durbar Restaurant in London's Hereford Street for 25 years. Winner of International Indian Chef of the Year 2000. Has prepared food for Alex Salmond at Houses of Parliament and restaurant's own 50 years celebration for 1000 guests. Also won National Chef of the Year (Westminster) 2001, 2002, 2003. Top 100 British Curry Awards 2007 and to participate in British Food Festival in Dhaka in January 2008. Favourite Cuisine when not working : Chinese, Middle Eastern, Pakistani, Indian, Bangladesh, Sweets & Savouries. Signature Dish ; Authentic Mughlai Badami Chicken (low cholesterol). Hobbies : Trying out new recipes, music, meeting new people, jogging. Has raised nymerous amounts for charity including St Marys Hospital and Action Against Hunger. Proudest Moment : Winning International Indian Chef of the Year in 2000 and happiness of mum and dad. Ambition : To write a recipe book for healthy options. Most important item/gadget : Spice Grinder to get beautiful smell and texture. Food Trends : Feels that food must focus on health and low cholesterol with fresh produce and seasonal vegetables. There is too much time spent garnishing instead of going for natural colours and smells. Fellow of Restaurant Hall of Fame (FRHF) Mughlai Badami Chicken 2 pieces of breast chicken 1 tbs almonds 1tbs pistachio 1 medium red onion 4 greenchillies seedless 1 tbs cashew nut 2 tbs coriander ginger, garlic, salt to tastes Sauces : 3 tbs vegetable oil half white onion salt to taste, soak a pinch of saffron in half cup of milk Fillet each breast into two to make thin fleet. Mix the ingredients to make thick paste. Place a teaspoon of paste on the chicken, then roll it, then use a cocktail stick to punch through the roll. Leave the rest of the paste for the sauce. Steam cook the chicken in boiling water for 10 minutes. Remove sticks. Heat up oil then place onion and salt then wait for onions to brown. Place rest of paste in for 2 minutes and then add half cup of milk and saffron. Place the rolled chicken on the sauce then cover and cook for 2 minutes on slow gas. Garnish with cashew nut and serve.