Meet the chef: Abul Kalam

Chef-owner of Tufail, Gravesend, shares his culinary secrets

Meet the chef: Abul Kalam

Chef-owner of Tufail, Gravesend, shares his culinary secrets

Tell us about yourself

I started out in the catering industry in 1987, and am now the owner and head chef of Tufail . Tufail opened in 2004, after I’d gained invaluable experience running my takeaway business here since 1993

What’s your signature dish?

King prawn bhujon, made with king prawns from the Bay of Bengal which are marinated in garlic and special tandoori spices, and decorated using fresh coriander and herbs. This dish is a best seller and favourite of many of my regular customers, and maybe to some degree a signature dish of Tufail

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Your top cookery tip for readers?

Use authentic herbs, fresh vegetables, and meat in preparing the dish. The core of Indian cooking is the base, and the usage of correct items is crucial in making a good dish

Who has influenced you most?

I was influenced by my father, who was chef at Palm Beach Cuisine in London. He taught me much about cooking and in particular the art of cooking. He promoted the use of understanding the different herbs, and style of cooking in the sub continent.

GET IN TOUCH

Tufail Bar and Restaurant

139 Parrock Street

Gravesend DA12 1EZ

Tel: 01474 566100 or 01474 537474

Typical prices: Tufail special mixed starter �4.50, butter chicken �6.95, tandoori lamb Kahrai �10.95, Kurji lamb (‘Meal of Moghuls’ – 24 hours notice), for four people, �60, incls choice of four vegetabe dishes, nan and tandoori roti

Restaurant open: Sun-Sat, incl. Bank Holidays, 12pm-2.30pm, 5.30pm-11pm

http://www.thetufail.com/contact.html

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