Meet Chef Abdul Yaseen, a multi-award-winning chef and a modern Indian food connoisseur with a reputation for excellence both in the UK and overseas. Moving from India to London 18 years ago, he was part of the founding team of iconic London Restaurant, The Cinnamon Club. Beleza by the Beach and Art Escape is organizing a pop-up lunch and dinner event July 20-21 to showcase this celebrated Indian chef from London.
The cuisine at Beleza by the Beach will be modern Indian in style with dishes like DahiPuri Shots, Kerelan Spiced Rawas, Crab & Cod Fritter, and Cumin Tempered Sweetcorn Soup. Special modern Indian cocktails will be offered by DesmondJi and Cazulo, while wines will be served by Big Banyan. There will be a masterclass on both days July 20 and 21 for those interested in modern Indian fine dining spinning off traditional Indian recipes mixed with Western culinary techniques. The price for the three-course meal, curated cocktails, and wines is Rs. 1299 per person. For further information about Beleza by the Beach & reservations, call 9323590051/9850205646/9604023096
The man behind the cuisine
Chef Abdul Yaseen opened Cinnamon Kitchen and Anise as a Head Chef in 2008. Abdul played an instrumental part in building both the brands. After a very short stint, he became the favourite of city-goers. During this period he bagged multiple accolades two of which were the UK BBQ championship and the prestigious Canapé Cup at Square Meal Venues & Events for three years consecutively. He was also awarded the Chef of the year by London Curry Awards 2018. His appetite to do more never stopped and he then decided to open the doors of Darbaar, a shared dining concept which was his solo project, headed as a Chef Patron.
He has featured in many high profile cooking demonstrations and cookery television programmes such as Celebrity Master Chef UK 2016, BBC2’s Hairy Bikers, ITV’s Great Britain’s Best Dish and the Alan Titchmarsh Show. He is also a popular figure on Asian channels such as &TV and Zee TV. He has travelled both in Europe and abroad to form part of the panel of judges for various cookery shows and also to promote techniques of cooking modern Indian food.
His knowledge and passion for spices and flavour enhancement encouraged him to travel internationally for events, masterclasses and demonstrations. He believes that the marinades of yesterday are the rubs of today and breaks boundaries to demonstrate authenticity and modernism. He has co-authored books and contributed recipes on international platforms. His love for food and seasonal produce has excelled his quest to attain culinary perfection whilst he firmly believes that there’s still a lot more to unfold.
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