Meet the Chef - Jewel Shams
- Credit: Archant
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.
- 1 Win a 12 bottle case of mixed wines and champagne from Wharf Side Wines
- 2 Win a short break at Landal Darwin Forest
- 3 Steph McGovern on her new lunchtime show, Steph’s Packed Lunch
- 4 Win a stunning brass table lamp from Opulental
- 5 6 waterfall walks in Derbyshire and the Peak District
- 6 Celebrity TV doctor Amir Khan on how to beat the Covid blues
- 7 18 of the best lockdown takeaways across Yorkshire
- 8 5 great Boxing Day walks in Derbyshire and the Peak District
- 9 Everything you need to know about Yorkshire’s Masterchef: The Professionals contestant
- 10 A positive outlook for the housing market for 2021
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!
Handful of chopped mixed peppers
4 chillies, green and red
2 Tandoori chicken tikka breasts (cooked)
1 tsp tamarind
Half tsp garam masala spice
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.