Jewel Shams is head chef at the award-winning Spice Lounge restaurant on Friar Gate in Derby, was born in Bangladesh and gained experience at some of Dhaka’s top hotels, including the Sonargaon Hotel and the Radisson Blu Water Garden Hotel.
What inspired you to become a chef?
It has to be my mother’s cooking.
Who would you most like to cook for?
The twice Michelin starred chef Atul Kochhar, who owns the Benares restaurant in Mayfair, London.
What’s your favourite dish?
The Spice Lounge’s curried cod loin. It’s marinated in a blend of spices and pan roasted. We add citrus juices and cumin oil, before serving it with Tarka Dal and Sagg.
Who cooks at home?
My wife! Our favourite meal is boal fish – caught in the Bay of Bengal – served with spicy mashed potato.
Do you have a favourite recipe you can share?
Try this Chicken Tikka Jalpati recipe - a spicy dish that is perfect for a large gathering!
Ingredients
1 onion
Handful of chopped mixed peppers
4 chillies, green and red
Coriander
Garlic clove
Fresh lime
2 Tandoori chicken tikka breasts (cooked)
Vegetable oil
Salt
1 tsp tamarind
Half tsp garam masala spice
Method
Chop the garlic and pan fry in vegetable oil. Add the mixed peppers and onions and caramelise. Add a pinch of salt and a teaspoon of tamarind. Toss in the chicken tikka and combine. Add the garam masala spice and stir. Cook for approximately five minutes or until the chicken is thoroughly heated. Finish off with chopped chillies and coriander and add a squeeze of lime juice to taste. Serve with rice or naan bread.
