Wine & Food Festival Chef Spotlight: Imran Ali

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By Allison Hata

Not one to boast about his cooking, chef Imran Ali lets the full-bodied flavors of his dishes speak for themselves. Without any formal culinary training, the executive chef at Tamarind of London learned from “amazing” British chefs he worked under, which he says motivated him to follow his passion.

Today, he describes his cooking style as simple: “Authentic street faire, yet in a contemporary way,” the chef explains. Ali’s technique and approach to food is reflected in the dishes at Tamarind; he bring the fresh, home-cooked appeal of street food and adds rich texture, top-quality ingredients and an elegant presentation for restaurant patrons.

For the Newport Beach Wine & Food Festival’s Grand Tasting Pavilion on Saturday, Oct. 3, Ali is planning to present street-style Indian (subcontinent) cuisine from Tamarind. But until then, read on to get to know the man behind the food.

 

FIVE QUESTIONS WITH IMRAN ALI

NBM_33_Chefs_Tamarind of London_By Jody Tiongco-26-web

 

What is your comfort food?

Burgers

 

What’s the first dish you remember cooking?

I will always remember making my first naan bread and putting my hand in the 1,000-degree Tandoori oven.​

 

Three most important cooking tools?

​A fry pan, ​a good knife and a sturdy spatula

 

Who or what influenced you to begin cooking?

​The necessity to fill my desire for the art of cooking​

 

Favorite restaurant in Newport? (Other than your own!)

Gulfstream

 


TAMARIND OF LONDON

7862 E. Coast Hwy.

949-715-8338

 

NEWPORT BEACH WINE & FOOD FESTIVAL

newportbeachwineandfood.com

 


 

Newport Beach Magazine is a sponsor of the 2015 Newport Beach Wine & Food Festival.

 

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