Balbeer Singh
Chef Curry
Chef Balbeer is from Uttarakhand in the North of India. He decided to become a chef at the age of 17 because he loved cooking and his family encouraged him to follow his dream. He [ . . . ]
Balbeer Singh
Chef Balbeer is from Uttarakhand in the North of India. He decided to become a chef at the age of 17 because he loved cooking and his family encouraged him to follow his dream. He learnt most of his formal skills in Mumbai, where he had hands-on training with the help of a friend, but it was his mother who taught him how to make dishes such as the traditional Punjabi dish of ‘Gajar Halwa’, made with carrots and milk, and ‘Sooji Halwa’, which is a very popular sweet dish all over India. She also taught him to make the stuffed Indian flatbread known as ‘Masala Paratha’, and he still uses her technique in his kitchen today. His favourite utensil is the ‘Handi’, a vessel that has a spherical bottom with a broad rimmed opening at the top, and is used for boiling liquids such as milk, and for preparing dishes such as ‘Kheer’, ‘Sambhar’, ‘Rasam’ and ‘Dhal’. Chef Balbeer’s delectable signature dishes are ‘Raan’ and ‘Prawn Tava’; this modest man says “It took practice to become an expert.”
N. Muthu Kumaran
Chef South Indian
Chef Muthu comes from South India, which is well known for dishes such as ‘Idlis’, ‘Dosas’, ‘Vadas’, ‘Sambaar’, ‘Uttapams’, ‘Rasam’ and ‘Payasam’, [ . . . ]
N. Muthu Kumaran
Chef Muthu comes from South India, which is well known for dishes such as ‘Idlis’, ‘Dosas’, ‘Vadas’, ‘Sambaar’, ‘Uttapams’, ‘Rasam’ and ‘Payasam’, using spices such as mustard, asafetida, peppercorns, tamarind, chillies, fenugreek seeds and, in particular, curry leaves – the ingredient that Chef Muthu likes to work with the most. He decided to become a chef at the age of 23. His mother had already taught him the South Indian cooking technique of creating dishes while using a minimum flame and a minimum amount of oil, and he pursued his career in the Chettinad region of the South Indian state of Tamilnadu. It’s not surprising, therefore, that he is passionate about Chettinad cuisine, which is one of the hottest, spiciest and the most aromatic cuisines in all of India. When he is working at a live cooking station he will often make ‘Appam’, a famous South Indian dish from Kerala. This fermented pancake-like flatbread is made out of rice and coconut. Chef Muthu’s dream is to make South Indian food famous in Bali.
Mahajan Singh
Chef Tandoor
Chef Mahajan Singh has always believed in making an honest living. That is the reason that he decided to pursue his childhood passion for cooking right after finishing school. It [ . . . ]
Mahajan Singh
Chef Mahajan Singh has always believed in making an honest living. That is the reason that he decided to pursue his childhood passion for cooking right after finishing school. It was at the mere age of 18 years that he started assisting chef sunder who taught him the basics of culinary arts.
It was his first dish Tandoori chicken which paved his way towards his future as Tandoor curry chef at Queens� Tandoor. It has been 3 years and 2 months now since Mahajan Singh joined the curry team at our restaurant and not a day has gone by when his efforts have not been appreciated by our staff as well as our revered guests.
Chef Mahajan Singh�s chicken curry which happens to be his signature dish is an appropriate example of what this man could do when given a freehold of Indian spices and herbs.
Be it chopped garlic or tomato paste, he could blend it all into a delicious curry dishes which are a favorite of crowd at queens tandoor!
Singh has a zest for learning new things even at this stage when he has an experience of 18 years behind him. Perhaps this is the secret behind his success which also reflects in his food!
Chef Mahajan Singh wishes to whip up several tandoor curry dishes at queens tandoor for a long time and we are game for it!
Narendra Singh
Chef Tandoor
Chef Narendra Singh had one thing in his mind always very clear that he wants to become a cook and specialize in tandoori cuisine. That is the reason for him taking up cooking as [ . . . ]
Narendra Singh
Chef Narendra Singh had one thing in his mind always very clear that he wants to become a cook and specialize in tandoori cuisine. That is the reason for him taking up cooking as a profession when he was just 20 years old and got himself enrolled for professional training in Mumbai. Mentored by Gulab Singh, Narendra Singh showed his prowess in cooking tandoori dishes quite early in his career.
In fact, the first ever dish that he made was indeed chicken tandoori! He makes sure that the chicken remains tender and juicy and doesn�t become too dry in tandoor. As a matter of fact chef singh has succeeded in finding the just the right combination of tender and crispy tandoori dishes which has made his signature dishes quite famous amongst our guests.
With an experience of 14 years behind him, Chef Narendra Singh joined our band wagon exactly 3 years and 8 months back. He is famous for his mouth watering kebab platter. In fact guests swear by his finger licking murgh cheese kebab so much that it�s always on the wish list of every guest almost every night at queen�s tandoor!
Singh believes himself to be a thorough professional who is dedicated to his craft. He loves to play with his favorite ingredients i.e. javitri and coriander along with his special secret Indian masala to create amazing tandoori cuisines. His special Indian masala is the chief reason behind the success of his signature dish murgh cheese kebab. He likes to toil hard for creating the perfect dish for his guests and that is what makes him just perfect for queen�s tandoor.
We hope to see Chef Narendra Singh continue playing with his favorite ingredients and in the process whip out mouth watering tandoori delicacies for our guests. Bon appetit!
