IRSHAD QURESHI

INDEGO BY VINEET BHATIA DUBAI

Hailing from the classic city of Amroha, Uttar Pradesh, Irshad Qureshi was born and brought up in the multi-cultural city of Mumbai. He feels blessed to be carrying the legacy of a foodie family, especially his mother who was his biggest inspiration and giving him the taste buds for top quality food since childhood.

Irshad continues to get fascinated with simple basic ingredients and this strongly reflects in my cooking till date. He started his career cooking bulk vegetarian food and then moved fast foods in India, this seems to have laid the foundation for him to enter the fine dining arena. He was very fortunate to be groomed by the very best – Vineet Bhatia. Vineet not only gave him a platform to excel with his restaurants in Dubai and Saudi Arabia but also mentored him. Irshad got the opportunity and the experience to cook with Vineet at the Everest base camp and celebrate cooking over New Year on the Antarctica Cruise liner.

INGREDIENTS

4 boneless chicken breast 2 tbsp ginger garlic paste 2 tsp green chili paste 1 tsp turmeric powder 1 tbsp fenugreek powder, roasted 2 tsp garam masala powder 30ml lime juice 50ml vegetable oil Salt for seasoning 1 gold leaves

Method

In a mixing bowl, add the ginger garlic paste, green chili paste, turmeric powder, fenugreek powder, garam masala, lime juice and season with salt. Mix well to form a uniform marinade. Score the chicken breast and apply the marinade to the chicken breast and 10 ml of the vegetable oil. Mix well and reserve for an hour. Heat a heavy bottom pan, add the oil and grill the chicken both sides on a slow flame until cooked through. Place the Gold leaf on top of the chicken and serve hot with maa ki dal.

SUNAHRI KASOORI MURGH

by IRSHAD QURESHI