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Our chefs have endeavoured to stay true to the actual origin of
each regional dish; honestly recreating flavours that one would
normally associate only with home cooked food. Our chefs have a
collection of the most interesting dishes from the different regions
of India.
Below, there is a small amount of information for each chef regarding
their backgrounds and specialties.
| Ishtyak Ahmed |
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| The master Chef who has been the culinary backbone
of the Poppadom Express revolution is a curry Chef par
excellence. Hailing from the culinary heartland of Awadh,
he learned his trade from the legendary Ustad Abdullah
Khan and Ustad Zaiki. He went on to capture the hearts
of connoisseurs at the Taj Mahal Hotel in Lucknow, the
epicentre of culinary excellence in the Aawdh province.
It is our great pleasure to have been able to bring Ishtyak
to our Southampton restaurant to titillate the English
palate and capture yet more hearts and imaginations, now
he intends to wow a new crowd in Festival Place. |
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| Ram Kishore |
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| The legendary sweet maker is from the city of Lucknow
and he uses his skills to great effect to produce all
our in-house sweets and desserts. He learned his trade
in his home city of Lucknow, renowned for sweet making
expertise. Trained at the oldest sweet shop that has
traded since 1805, Ram is a master of this cuisine in
his own right.
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| Dharam Singh |
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The master Tandoor Chef who learned his trade in Prussia
(Iraq), where the Tandoor (clay oven) originated in
the medieval age. He has perfected the art and charmed
guests with his skill not only in India but also in
Germany before joining the Poppadom Express team. |
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| Nitin |
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| The Chef responsible for managing day to day operations
for the festival place venue, Nitin is a graduate from
the culinary school of Mumbai. If you need to offer
up a suggestion or want to ask a question of the kitchen,
this is the man to talk to! |
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| Raja Ram
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| A renowned sweet maker responsible for all our savoury
starters and desserts. He has learned his art in the
traditional alleys of Lucknow before running a successful
sweet and savoury operation for a food court in New
Delhi. |
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| Vinod Singh
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| Don’t be fooled by his youthful looks, this
energetic young man has a long list of experience in
fine Indian cuisine. He learned his trade from the oldest
banquet caterers in the city of Delhi before charming
his way into the palace of King Faryad in Saudi Arabia.
Besides his cooking skills, Vinod is also an excellent
hunter of wild game. |
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| Tarun
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| A graduate of cooking school in New Delhi, he has
worked his way up to manage an entire kitchen of 24
at the Imperial Hotel in New Delhi. Besides being the
mainstay of curry operations at Poppadom Express in
Festival Place, Tarun has an interest in oriental cuisine,
especially that of Thailand. In his free time he uses
his excellent voice and synthesizer to create fine music
for his colleagues. |
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| Mayank Bali |
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| Mayank is a graduate from the Indian Institute of
Hotel Management in Aurangabad Gujrat and has been instrumental
in the build up and development of added dimensions
to Indian cuisine. Using his creativity and in-depth
knowledge, he has created Indian food live on Tepanayaki
tops at Masala Haat, the most innovative Indian restaurant
in New Delhi. |
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