Meet Deepak Kumar, the head chef at Qavali, the Indo Persian fine dining restaurant in Brindleyplace that’s named after a style of Sufi devotional singing
Tell us about your cooking
My cooking style is simple. I work with different key ingredients to keep the dish simple and tasty. Presentation is crucial with simplicity.
How did you become a chef?
Since childhood I was very fond of street food and home cooking. I used to help my mom in the kitchen, and I was trained in the Radisson hotel. My mom played an important role as she taught me home style cooking and introduced me to the world of our culture’s cuisines.
Who’s the best chef in the world and why? And who’s the best in Brum?
My mom is the best chef in the world. She was my first teacher who taught me that cooking is an art and it can only be done from the heart and with love. People can have techniques but not the love that comes from within. In Birmingham all our chefs are the best because all are working with passion.
Share a cooking tip
Always taste the dish in between as the taste changes during cooking time, so check that the right flavours are coming through.
What was your favourite food as a kid?
Samosa chaat – a traditional Indian dish made from boiled potatoes, lentils, spices and samosas.
Food heaven and food hell?
Food heaven is eating Aloo Paratha in the mountains of Indo-Persia and hell was when I ate chilli samosa in 50c temperature.
What’s the most unusual thing you’ve eaten?
Frog.
If you weren’t a chef, what would you be?
A cop.
TRY DEEPARK’S RECIPE FOR DELICIOUS PERSIAN KOOBIDEH KEBABS
Ingredients
- • 1kg lamb mince
- • 2 medium white onions
- • 1tsp saffron
- • 6 cloves of garlic, pasted
- • 100gm butter, melted
- • ½tsp black pepper
- • ½tsp rose water
- • ½tsp sumac
- • Salt to taste
Method
Mix all the dry ingredients with lamb mince. Puree the onions and then strain discarding any water. Mix with the garlic paste and rose water then add to the mince, kneading until all the ingredients are combined.
Divide the mince into five portions, shape onto skewers and cook over charcoal grill or barbecue while basting with the melted butter. Cook until meat is tender then enjoy with lavash bread or rice.