Pappadoms owner competing to be UK’s best curry chef
PUBLISHED: 08:00 29 October 2015
A RESTAURANT owner from Weston-super-Mare will compete in a national final of the Curry Chef Awards.
Sayd’s mushroom pakhora
75g button mushrooms
One onion, chopped
One tsp chilli powder
1/4 tsp pepper powder
1/2 tsp lemon juice
1 flakes grated garlic
Salt to taste
4-5 tbsp oil
1. In a bowl, add the gram flour, chilli powder, pepper, salt and mix well.
2. Grind the onion into paste and add the lime juice, garlic and mix well.
3. Add the onion mixture to the flour batter and mix thoroughly.
4. Refrigerate the batter for one to two hours.
5. Cut off the hard pieces of mushroom and dip the pieces in the batter to even coat the mixture.
6. Heat oil in a pan, deep fry the mushrooms for two to three minutes until turns to golden brown in colour.
7. Drain the excess oil on the paper towel.
8. Serve hot with sauce or ketchup.
Sayd Ahmed, of Pappadoms in Milton Road, took part in the Bangladesh Caterers Association’s (BCA) regional finals.
Today (Thursday) he will go head-to-head against 29 other chefs from across the UK when he creates a signature dish in just 45 minutes.
Mr Ahmed said: “To be selected as one of the finalists is a huge honour.
“I will be competing against some of the finest chefs in our industry.
“Hopefully I can cook to the best of my potential on the day and impress the judges.
“It will be tough, the competition is fierce, but I’m really looking forward to showing them what I can do.”
In Mr Ahmed’s regional round, he cooked a jalfrezi curry, a potato dish, a vegetarian dish and a kebab starter.
In the final, his dishes will be rated for their taste and aroma, as well as presentation and hygiene.
The judges in the national final will include chef Tony Khan, and Lord Kennedy of Southwark.
Mr Ahmed is already planning some of his dishes for the national competition.
The final will take place today (Thursday) in Northampton and the winners will be announced on November 22 in London.
Tipu Rahman, head of the BCA chef awards committee, said: “The UK curry industry is going from strength to strength and the standard of cooking is being taken to a whole new level.
“This cook-off gives us the chance to celebrate the talents we have in this country.
“The chefs will be given everything they need to create some truly stunning dishes.”
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