Chef revelations: Abdul Yaseen, Darbaar, London
What was your best subject at school?
What do you normally have for breakfast?
Shaheen, my wife, makes the world's best masala omelette
Which is your favourite restaurant?
Sunny Da Dhaba in Mumbai. It's a travellers' hideout and the food is rustic Indian.
What is your favourite drink?
Berry mint shake
Which ingredient do you hate the most?
Hating an ingredient is not something I do, but I do not use smoked paprika as I get better smoking techniques from my wood-fired oven
What flavour combinations do you detest?
Vinegar and yogurt
What do you always carry with you?
My pride and passion
How would you describe your desk?
I always have my seasonality chart, my laptop, scribbling pad, pencil and phone
Which person in catering have you most admired?
Thomas Keller
Cast away on a desert island, what luxury would you take?
A solar-powered cooker, my kitchen kit and my spices
If you had not gone into catering, where do you think you would be now?
I would have been an artist or a performer - singing is my hobby
What irritates you most about the industry?
Comparisons with other restaurants and lack of appreciation for the staff
When did you last eat a hamburger?
I have never tried one
What's your favourite film?
The Bollywood film 3 Idiots for the message it gives - do not run after success as it is never a given; instead, work hard on your skills and talent and the reward is success
What is your favourite prepared product?
Kasundi mustard, an ingredient that sits at the heart of Bengali cooking
If you had more time, what would you do?
More time means more cooking and more interaction. This time would be for my mother.
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