India flavours hit menus in Dubai

It’s not just the weather that’s hot in Dubai this August. A host of India’s finest culinarians are set to visit the city, as both the Shangri-La Hotel Dubai and the Grand Hyatt Dubai prepare to spice up menus this month.

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By  Sarah Campbell Published  August 11, 2005

It’s not just the weather that’s hot in Dubai this August. A host of India’s finest culinarians are set to visit the city, as both the Shangri-La Hotel Dubai and the Grand Hyatt Dubai prepare to spice up menus this month. Dunes Café at Shangri-La Hotel, Dubai will be hosting two master chefs from the Imtiaz Qureshi family from August 2-12. The two brothers, chef Mohammed Irfan Qureshi and chef Mohammed Ashfaque Qureshi, will be celebrating their Indian heritage with ancient recipes and culinary secrets that have been passed down from generation to generation. Guests to the hotel will be able to sample traditional Indian cuisine, and learn how to cook the dishes in personal cooking classes. Master Chef Imtiaz and his two sons are considered masters of two particular types of Indian cuisine, namely Northwest Frontier and Dum Pukht. “The gastronomic delights of the nomadic tribes of the Northwest Frontier provinces have been among the most popular for the last 45 years. However, the subtleties of the delicious ‘Tandoori’ were virtually unknown until my family decided to research and recreate dishes previously confined to the remote regions of the great Himalayas,” explained chef Mohammed Irfan Qureshi. Frontier cuisine is considered a legacy of the Qureshi family, who introduced the concept of the stand-up tandoor. Northwest Frontier food is cooked entirely in a clay tandoor oven, with live coals at the base regulated to impart just the right amount of heat required to cook a particular dish. No sauces and gravies are used to accompany the meat. Dum Pukht cuisine has also found a niche for itself and is finding new converts every day. Dum Pukht is cooked in its own juices. The flavours and aromas of spices are blended into the dish before the pot is sealed and cooked on a gentle heat. Chef Mohammed Ashfaque Qureshi and chef Mohammed Irfan Qureshi will be presenting both types of cuisine at Dunes Café, for lunch and dinner from August 2-12, while for Dhs.80 (US $22) guests can enjoy a personalised culinary demonstration of one dish. Later in the month, Indian cuisine takes centre stage at the Grand Hyatt Dubai, as the hotel welcomes renowned Indian chef Jiggs Kalra to the kitchens of The Market Café during its Taste of India promotion from August 22 until September 9. Food consultant, gastronome, food columnist and author, Kalra will showcase his culinary talents, which he once presented to Britain’s Princess Diana and Prince Charles on their visit together at the Jaipur Palace.

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