Abdul Rehman Qureshi

Consultant, Chef, and Writer in New Delhi, India

Abdul Rehman Qureshi

Consultant, Chef, and Writer in New Delhi, India

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I Abdul Rehman Qureshi was born in 1974 in . Fourth generation Chef comes from a family of well known Qureshi’sname 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 U.A.E, Shanghai, and Saudi Arabia with Internationally renowned hotel chains like Kempinski, Le-Meridian Hotel & Resorts, Hyatt Regency and InterContinental Hotels Group.

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.