There’s a new chef in town: Sofitel Philippine Plaza Manila is delighted to welcome Chef SK Afsar Rahaman as he heads the North Indian atelier of the interactive dining destination, Spiral, and curates the hotel’s Indian menu for banquets and opulent weddings.
Chef Afsar lets his food speak for himself. Presented during the Chef’s Table special are: Nalli Nihari (lamb shank cooked in creamy rich gravy), Assorted Indian Breads, Murgh Musallam (charcoal-roasted chicken cooked in rich onion and cashew gravy), Aromatic Basmati Rice, Paneer Gulnar (mint-flavored cottage cheese in spinach gravy) and continued below:
Lamb Galouti Kebab (minced lamb kebab), Fish Paturi (fish wrapped in banana leaf with mustard seeds), Daal Chawal Tikki (lentil and rice patties), Prawn Achari (pickled marinated king prawns cooked in clay oven), and the Badal Jaam (eggplant and yoghurt) below.
The chef who came to Manila only two months ago, was formally introduced during the Indian Chef’s Table. The welcome lunch was attended by Indian dignitaries, diplomats, event and wedding organizers, esteemed clients, the Sofitel management, and members of the food media.
Specializing in biryani, kebab, and curry, Chef Afsar’s passion for cooking developed from watching his mother cook in the kitchen at home in Kolkata, India. “It was the biggest influence for my wanting to become a chef as a kid—watching my mother cook her very own recipe for biryani and enjoying every time she prepared food for our family,” Chef Afsar fondly shares. At the young age of 18, he has started working at hotel kitchens as a Commis Chef then rose up the ranks to becoming Jr. Sous Chef.
My food buddies during the Chef’s table. Ted (left most) has a lot of knowledge in Indian cuisine as someone who’s worked and stayed in India among many other countries. We all share the love for Indian and Arabic food. Both cuisines use a lot of spices. I appreciate spices for their strong flavors and also, because spices are anti-inflammatory and have many more other medicinal properties. In fact, some of the dishes that Chef Afsar made were reserved for royalties (India’s Kings & Queens) back in the day.
I had the honor to have a seat during the Chef’s Table. My top 3 favorites are the Nalli Nihari , Assorted Indian Breads to eat all the Indian gravy in, and the Murgh Musallam. These are Indian dishes that are so hard to replicate at home and is best to leave to the experts! In India, people really cook from scratch a lot. So something like Murgh Musallam for example, will have cashew gravy that you can bet was made out of real cashews, ground by hand, milked, and all.
With more than 15 years of expertise in the culinary arts, Chef Afsar mastered his craft from his wide experience working in Koala International Fine Dining Restaurant in Saudi Arabia, and in several hotels and resorts all over India including New Kenilworth Hotel in Kolkata, Forayas Resort in Pune, and Fortune Park JP Cosmos and Double Tree Suite by Hilton in Bangalore. On his first stint in the Philippines, Chef Afsar sets out to reintroduce the well-beloved Indian cuisine to Filipino gourmands with his own signature take, reimagined recipes, and elevated menu line-up at Spiral’s North Indian Atelier.
The North Indian atelier at Spiral Manila. This is where you can find the new Indian chef. I find him very friendly and personable. He is eager to help Filipinos navigate Indian cuisine. Don’t hesitate to chat him up to get the best food combinations on your plate.
One of the most popular destinations among the 21 dining ateliers at Spiral, the North Indian Atelier features a treasure trove of richly flavorful dishes with exotic spices that define Indian cuisine. The food here transports guests to the culinary landscape of India that are sure to excite the adventurous Filipino palette.
Treat yourself, friends, and family to an exciting Indian food adventure and the rest of the 21 dining ateliers at Spiral. For more information, inquiries or reservations, please call 63-02 8-573.5555 or email H6308@sofitel.com.
