“Jonathan Gold, the revered food critic has called Tamarind of London restaurant in Newport Beach, possibly Southern California’s best Indian restaurant. Its celebrity executive chef Imran Ali, met with IJ:
I challenged myself to learn , enhance and embrace skills I did not know I had. Indian Food has had a clear and significant influence on my life. “ says Imran Ali talking about his passion for food, the hotel industry and cricket.
I challenged myself to learn , enhance and embrace skills I did not know I had. Indian Food has had a clear and significant influence on my life. “ says Imran Ali talking about his passion for food, the hotel industry and cricket.
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Born in Pakistan,the seventeen year old, straight out of high school came to Glendale in the year 2000, to study computer science. Along the way , to earn extra money for school fees, he started working in an Indian restaurant Delhi Palace: as a dishwasher. He worked for three years with the hot water grime and leftovers, honing his skills and observing the chefs mastery in the kitchen . The rest is history.
“The obsession for crafting dishes overwhelmed me.” Imran says. I knew this was my life’s passion and I enjoyed nothing more than working in a kitchen serving up a diversity of foods for a hungry palate. A nine to five office job was not for me,” says Imran,
“ I loved the taste, the aromas , the creativity that goes into each dish, and I found myself slicing, dicing, sautéing, stewing and presenting delectable flavorful foods . I also discovered that connection people have when sharing a meal. I wanted to be a big part of that.” Well that earned him the 2014 Golden Foodie Award for best Indian Chef in Southern California.
Imran then moved on and worked in several SoCal restaurants and then when an opportunity for working in Tamarind of London came up, took it.Tamari nd of London in Newport Beach, is the satellite sister to Tamarind of London in UK which has received the Michelin star for the past 12 years. The philosophy of the restaurant is to blend cultural authenticity with mainstream accessibility. A great mentor Imran admires Vineet Bhatia of Tamarind of London, where he trained before returning to Los Angeles.
Apart from the spectacular menu what are some of the other special features of Tamarind here?
“The décor,” says Imran. “It is lavish and spectacular. There is a glassed in kitchen where you can see naans in an oven reaching 1000 degrees being prepared, and a whole menu of succulent dishes and flavors being concocted right before your eyes. There is a quiet , elegant ambience, and the restaurant has a vibrant clientele who keep coming back.”
How does he combine traditional spices with upscale cuisine ?
“When I prepare Sea Bass,” Imran explains, “it is a high end fish not to be found in regular restaurants. So it is a distinctive dish spiced with an authentic Indian flavor with spices and herbs in harmony with traditional cooking. Locally sourced foods inspire culinary creativity.”
The innovative chef is obsessed with food. “Authenticity is the key” he says firmly.” I go to the farmer’s markets to select produce early in the mornings-everything has to be bought between 4 am and 7 a.m. The secret is freshness and wholesomeness .I like California produce. It is clean, fresh, organic and healthy. I enjoy meeting the local vendors. What more can you ask for?”
Now that everyone is alert to good health and nutritious foods, how does Imran cater to individual cravings?
“Indian foods are gluten free, so we have no problem” he explains. “Our menu is vegan friendly, kid friendly and refreshing. You can order a dosa, a Pakstani based trotters dish, kebabs with the signature Tamarind, a spicy prawn curry,a piquant vindaloo, roasted chutneys, a sword fish tikka or an exotic cocktail Kamala’s Kiss and you will be in bliss.”
What’s it like to work with other sous-chefs in a busy, at times frenzied hot kitchen?
“The relation between chefs is important. Everyone must complement each other. And then it becomes exciting”.
Imran Ali then talks about the goodness and importance of clear and pure flavors. “You have to add layers of flavors in new ways bringing out the beauty and richness of the history of the dish.”
Is there a special favorite kitchen tool he simply cannot do without?
The answer is quick “A good butcher knife.” My next query is about the use of very heavy oils and ghee by many restaurants smothering the dish with grease and cholesterol. “I use soya bean oil and a basic in-house ghee. We take the fat out of the butter so it is never fattening but gives the memory of a taste that lingers.”
The dish he is most proud of?
“Any meat dish. My Nihari and Paya, both Pakistani dishes are very popular and clients call to find out if it is on the menu and I try to place it on the menu every day! I believe in versatility and combine a variety of South East Asian spices.”
“I have a great rapport with my Pastry Chef. We consult each other and use a delicate balance so as not to make it oozy, cloying and unhealthy. Take Gulab Jamun , he balances it with a light Sorbet.”
Plans for the future?
“Innovation. I like to surprise. I am intensely driven to push the boundaries of what food should be. I have dedicated myself to this career. I do have a natural talent but one can always bring together commitment, intelligence a love for the art of cooking, and this combination works.”
Five years from now?
“I want to be a game changer. Take Indian foods to an entirely new level, and keep upgrading myself .I go to diverse restaurants and learn , observe and see what I can use and incorporate or reimagine. I want to make Indian cuisine as mainstream as other ethnic cuisines .I want to be a leader of Modern Indian cuisine movement.
Your next dream?
“To be the Master Iron Chef of Indian Cooking.”
And what does Imran do on weekends?
“My favorite sport. Cricket in the San Fernando Valley. There is no other game quite like it.”
“The obsession for crafting dishes overwhelmed me.” Imran says. I knew this was my life’s passion and I enjoyed nothing more than working in a kitchen serving up a diversity of foods for a hungry palate. A nine to five office job was not for me,” says Imran,
“ I loved the taste, the aromas , the creativity that goes into each dish, and I found myself slicing, dicing, sautéing, stewing and presenting delectable flavorful foods . I also discovered that connection people have when sharing a meal. I wanted to be a big part of that.” Well that earned him the 2014 Golden Foodie Award for best Indian Chef in Southern California.
Imran then moved on and worked in several SoCal restaurants and then when an opportunity for working in Tamarind of London came up, took it.Tamari nd of London in Newport Beach, is the satellite sister to Tamarind of London in UK which has received the Michelin star for the past 12 years. The philosophy of the restaurant is to blend cultural authenticity with mainstream accessibility. A great mentor Imran admires Vineet Bhatia of Tamarind of London, where he trained before returning to Los Angeles.
Apart from the spectacular menu what are some of the other special features of Tamarind here?
“The décor,” says Imran. “It is lavish and spectacular. There is a glassed in kitchen where you can see naans in an oven reaching 1000 degrees being prepared, and a whole menu of succulent dishes and flavors being concocted right before your eyes. There is a quiet , elegant ambience, and the restaurant has a vibrant clientele who keep coming back.”
How does he combine traditional spices with upscale cuisine ?
“When I prepare Sea Bass,” Imran explains, “it is a high end fish not to be found in regular restaurants. So it is a distinctive dish spiced with an authentic Indian flavor with spices and herbs in harmony with traditional cooking. Locally sourced foods inspire culinary creativity.”
The innovative chef is obsessed with food. “Authenticity is the key” he says firmly.” I go to the farmer’s markets to select produce early in the mornings-everything has to be bought between 4 am and 7 a.m. The secret is freshness and wholesomeness .I like California produce. It is clean, fresh, organic and healthy. I enjoy meeting the local vendors. What more can you ask for?”
Now that everyone is alert to good health and nutritious foods, how does Imran cater to individual cravings?
“Indian foods are gluten free, so we have no problem” he explains. “Our menu is vegan friendly, kid friendly and refreshing. You can order a dosa, a Pakstani based trotters dish, kebabs with the signature Tamarind, a spicy prawn curry,a piquant vindaloo, roasted chutneys, a sword fish tikka or an exotic cocktail Kamala’s Kiss and you will be in bliss.”
What’s it like to work with other sous-chefs in a busy, at times frenzied hot kitchen?
“The relation between chefs is important. Everyone must complement each other. And then it becomes exciting”.
Imran Ali then talks about the goodness and importance of clear and pure flavors. “You have to add layers of flavors in new ways bringing out the beauty and richness of the history of the dish.”
Is there a special favorite kitchen tool he simply cannot do without?
The answer is quick “A good butcher knife.” My next query is about the use of very heavy oils and ghee by many restaurants smothering the dish with grease and cholesterol. “I use soya bean oil and a basic in-house ghee. We take the fat out of the butter so it is never fattening but gives the memory of a taste that lingers.”
The dish he is most proud of?
“Any meat dish. My Nihari and Paya, both Pakistani dishes are very popular and clients call to find out if it is on the menu and I try to place it on the menu every day! I believe in versatility and combine a variety of South East Asian spices.”
“I have a great rapport with my Pastry Chef. We consult each other and use a delicate balance so as not to make it oozy, cloying and unhealthy. Take Gulab Jamun , he balances it with a light Sorbet.”
Plans for the future?
“Innovation. I like to surprise. I am intensely driven to push the boundaries of what food should be. I have dedicated myself to this career. I do have a natural talent but one can always bring together commitment, intelligence a love for the art of cooking, and this combination works.”
Five years from now?
“I want to be a game changer. Take Indian foods to an entirely new level, and keep upgrading myself .I go to diverse restaurants and learn , observe and see what I can use and incorporate or reimagine. I want to make Indian cuisine as mainstream as other ethnic cuisines .I want to be a leader of Modern Indian cuisine movement.
Your next dream?
“To be the Master Iron Chef of Indian Cooking.”
And what does Imran do on weekends?
“My favorite sport. Cricket in the San Fernando Valley. There is no other game quite like it.”
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