Chef Special: Chef Sheeru Madhu
By: Chester Simpson
Chef Sheeru Madhu
London Curry House
191 Somerville Street
When did you first become interested in cooking? Why did you decide to pursue a culinary career?
I was very passionate about cooking when I was in high school . I always helped my mom in her kitchen and learned from her. During college I was working as an assistant to a chef in London. Then I decided that I would make my career as an Indian Curry Chef. I wanted to give the world the best of Indian curries with all of their aromas and flavors of spice.
Who have been the biggest inspirations for your career?
My mom. I grew up eating her best curries and also my inspiration is from India’s famous celebrity chef, Sanjeev Kapoor.
What dish on your menu are you most curious to see how it’s received?
Mayfair-London (Must Try) Biryani Chicken, Lamb, Goat, Shrimp with steamed Basmati long grain rice layered with spice and garnished with fried onions and mint. Also Britains National Dish, Chicken Tikka Masala. Originally Indian but perfected in Scotland – boneless chicken breast in cubes cooked in tangy tomato sauce.
What do you do to ensure that the quality of the food going out to customers is of high standards?
We buy our spices from our trusted vendors who import them directly from India. Our vegetables are fresh from local farmers markets and local produce vendors. Our meat is fresh and never frozen.
If any chef in the world could prepare you a meal, who would it be?
My mentor Sanjeev Kapoor, famous India’s celebratory chef – he is very creative. You give him a few spices and within a few minutes he comes up with curry dishes that you have never heard about and are great in taste. He also stars in the TV show Khana Khazana, which is the longest running show of its kind in Asia; it broadcasts in 120 countries and in 2010 had more than 500 million viewers.
What’s your guilty food pleasure?
Naan, a leavened, oven baked flatbread and Kabob from an Indian grocery store. When I was settling down in America that was my meal.
Written by: Chester Simpson
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