Abul Bashar

Abul Bashar

Born: 

DHAKA (Bangladesh)

History:   
1981- 86 HOTEL AGURABAD  CHITTAGONG                                             
1986 - 1990  - KUWAIT -- Head  chef with the communication ministry.
1990 - 2004 O' CALCUTTA, Sydney 

Have you always wanted to be a Chef?
 
Yes, I could always envisage myself to be an expert of the culinary arts. My uncle was a chef and always gave me a great amount of encouragement in order to pursue my dream. Helping my mother with the dinner preparations was an activity I was always looking forward to, so it didn’t come as a surprise when I decided to follow my passion and act on my dreams.

How would you define your style? 

Indian & Mughlai.

What is your feature flavour these days? 

East Indian.

Obsessive compulsive about?  

Hygiene and Cleanliness.

Your greatest culinary inspirations/influences:

 My Uncle and Mother.

What do you love about this business? 

You learn something every day and it never lets your brain sleep. 

An ingredient you can’t live without? 

Crushed ginger  and garlic. 

Most ‘eyebrow raising’ menu item? 

Spatchcock.

Signature dish: 

Bengali Fish Rizala.