Potters Bar chef taking British curries to India
PUBLISHED: 12:26 18 July 2013
THE curry king of Potters Bar is ready for one of the biggest challenges of his life – promoting British curries in India.
"I’m really looking forward to cooking for the Indian public and exchanging ideas with new chefs."
Kaysar Ahmed, head chef at Zeera Restaurant, in Southgate Road, will jet out to the sub-continent next month for the Taste of British Curry Festival to push the best of Anglo-Indian food.
The 32-year-old is one of seven UK curry chefs taking part in the 10-day event at the Hyatt Regency Hotel, Calcutta.
More than 70 dishes will be prepared by the spice wizards, including Brit classics like English chicken tikka masala that are unfamiliar to Indian diners.
Kaysar, whose speciality is seafood dishes, said: “I’m very passionate about my food and it’s great to experiment and try new dishes including fish and mango and sea bass and mashed potato.
“It’s a process of trial and error because you have to get the combination of spices and food just right. I usually try new food out on my colleagues first and we discard or fine-tune them from there.”
The chefs will also be cooking up a number of signature dishes, including English dishes with an Indian twist, such as roast lamb and spicy Yorkshire puddings, and Shepherd’s Manpasand Pie.
This year’s cooks will include Dominic Chapman, a Michelin star chef who has worked with Heston Blumenthal.
Dominic held a master-class earlier this year for more than 200 UK based curry chefs with Atul Kochhar, the first Indian chef to win a Michelin star.
Kaysar, who travelled to eastern Europe with the Taste of Britain Curry festival last year, added: “I’m really looking forward to cooking for the Indian public and exchanging ideas with new chefs.
“It will be a great learning experience and, hopefully, will help me win a Michelin star of my own one day.”
If you value what this story gives you, please consider supporting the Welwyn Hatfield Times. Click the link in the orange box above for details.