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Chef revelations: Abdul Yaseen, Darbaar, London

19 April 2016
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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