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
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
