Abdul Rehman Qureshi

Abdul Rehman

Qureshi

Profile

I Abdul Rehman

Qureshi

was born in 1974

in New Delhi India. Fourth generation Chef comes from a family of well known Qureshi’s

name has been identical with Indian culinary is number one priority. they often says that if there is anything he could contribute to this big mad world, then let it be the best of the

best of cuisines, namely Indian Cuisine. A great deal of time and effort has been spent by them in researching and developing cuisine’s, from the corner of the vast sub continent. Encouragement with in the family provided them to try age old recipes gleaned from ancient manuscripts and also to innovating with unusual combinations.

My culinary skills were inherited from my family. I was introduced to the art of cooking when I started assisting my grandfather, under whose watchful eye my interest developed. My sense of quality came from my father who would never compromise on quality, and taught me how to choose the best ingredients, the best spices and how to differentiate between was fresh and what was not. I developed further when I got the chance to work in Malaysia, U.A.E, Shanghai and Saudi Arabia with Internationally renowned hotel chains like Kempinski, Le-Meridian Hotel & Resorts, Hyatt Regency and Shangri-la.

Philosophy of Cooking

Cooking is an art that comes from the heart and I like to constantly innovate and create new dishes. I like to divide food into four different categories; food that one can see, smell, taste and finally it has to surprise, which is what I like to call the “wow factor”.

Presentation is very important, in fact it as vital as creating the perfect recipe. I create food that not only appeals to the palate but is also a treat to ones eyes .

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Bite FoodsBreaded Brandade of

Salt Codgreen peas hammous with tomato chutney

Pear canapé Mini baked potato smoke salmon

Herby pork brochettes with a fresh and spicy dip.

Oyster Shooters Gazpacho with crispy Small Chinese bite

Bite Foodschicken tandoori sushi with baked filled chicken breast mango chili

sauce.

Tofu skewers with yellow curry

chicken kanti roll:Chicken filled Indian flat bread with Mint yogurt dips

Asian bite tapas Grilled Tenderloin on Napa cabbage with sesame dressing

Vegetable Skewers on Stem Buns with green Curry

Bite FoodsCrispy Wafer filling, sweet , spices

chicken salad with mint and tamarind dressing

Chicken tikka with yogurt and tamarind shooter

Open Face Samosa

Lamb Seekh kabab yellowtail Carpaccio with roe and extra virgin olive oil

South Indian Bites

Ala Carte AppetizersThai beef tartar with Pan seared

scallops & Tamarind ,Mango sauce

Six Spices king prawn on kaffir lime scented sweet potato mash crispy sticky rice with tom yum emulsion

Roast Beef, 'Bubble & Squeak', Glazed Shallots, Smoked Tomato

Ala Carte AppetizersAlaskan Crab Cakes with herbs

and pink onion salsaGreek Salad Tea-smoked duck breast with

fresh herbs Salad

Ala Carte AppetizersPan- fried lamb cake fresh

spinach nori roll with pineapple wasabi salsa

Sushi Thai tempeh papaya salad with prawn cake

Ala Carte AppetizersPotato cake filled with spinach

with vegetable crisp and tamarind jam

Pan seared Potato Pattie with spicy yogurt

Bread fritters on bed of chick- pea Masala

Ala Carte AppetizersRajma ki Sammi Roomali Roti wrapped kidney beans Pattie with orange-pomegranate chutney.

Murgh Pan Pasand Kabab Char-grilled betel marinated chicken wrapped in wine leaves on skewers

Badi Chat pate Seekh

Tandoori From Indian clay ovenRoasted tandoori leg Murgh Kasoori Kabab Chicken Tikka with spring roll on

sautéed Chinese Broccoli with mango chili sauce

Tandoori From Indian clay ovenTandoori Australian Beef Medallions,

Pea and Coriander Pancake with Spicy Yogurt

Tandoori Rack with grilled asparagus with grapes caulis

Tandoori Prawn

Ala Carte Main Course

Peking duck on veg cous cous with duck jus. Tandoor Lamb Shunk With Pesto fettuccine and tomato caulis.

Grilled Lobster on Vegetable couscous & spinach SoupHerbs Coasted Salmon on soba Noodle with Thai yellow curry

Ala Carte Main Course

Pan-seared Black cod, Asparagus top of Minted polenta with mustard emulsion, soy-ginger glaze and Tabouli Sala

Peking duck breast, on soft yellow corn risotto and Warm Green Pea Vinaigrette, Rogan josh Essence.

Grilled Tenderlion Steak Saffron Pulao Rice with spinach Puree

Ala Carte Main Course

Stackable Sole Pan-seared sole fillet on cous cous with vegetables, tomato salsa & a yellow pepper

caulis.

West Meets East Pan-seared chicken breast & bok- choy, served with lemon rice.

Chili Chicken Wok- fried chicken with bell peppers & served with vegetable fried rice.

Kalbi Steak Korean style barbequed tenderloin with soba noodle, bok-choy with tamarind & pineapple barbeque

sauce

Ala Carte Main Course

Tenderloin steak with sautéed vegetable & chicken jus.

pan seared fish fillet with spicy gravy and bell pepper naan.

chicken Dumpling with saffron rice , papadum chips and brown onion curry

South n Flavor salmon on Chick-pea masala with spicy gravy

Buffet Set up

Break Fast Set up Break Fast Set up

Sushi Counter Dessert Counter

Buffet Set up

Cold Buffet Set up Spoon buffet

Fresh Salad With Dressing Cold Cuts

Buffet Set up

Pasta Counter Sea food buffet

Indian Hot food Buffet Noodle Station

Buffet Set up

Buffet Set up

Buffet hot food

Buffet hot food