H&S Chef Of The Month
Chef Ahsan Ali Khan
Nationality: Pakistani
Interview With H&S Magazine
Who Is Ahsan Ali Khan?
I am a passionate young chef whose culinary journey began in 2018 when I started my studies at the College of Tourism and Hotel Management. Today, I am proud to be working at Pakistan’s first six-star hotel, where I continue to refine my skills and grow professionally.
Type Of Cuisine?
My focus is Pakistani cuisine. I learned the foundations of our traditional food from my father, which shaped both my skills and my passion. My long-term goal is to represent and promote Pakistani cuisine on a global stage.
What Inspired You To Become A Chef?
My father was my first teacher and mentor in the kitchen. His guidance and love for cooking inspired me to pursue this path and turn my passion into a profession.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge is the level of dedication this industry demands. It requires consistent hard work, discipline, and genuine passion—without these, it is difficult to sustain a long-term career.
What’s Your Biggest Achievement In The Culinary Industry?
One of my proudest achievements was winning the Best Pakistani Cuisine Chef 2024 title at PICC, Pakistan’s largest culinary competition. This recognition reinforced my commitment to excellence and growth in the industry.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, it’s a combination of all three. Even the best techniques and creativity cannot save a dish if the ingredients are not of good quality. At the same time, I love learning new techniques and exploring creative ways to bring out the best in every dish.
Recipe Of The Week: Murgh Malai
The Cream Chicken
Ingredients:
• 500g boneless chicken breast or thighs, cut into bite-sized pieces
• 1 cup malai (cream)½ cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin powder
• ½ cup cashew nut powder
• 1 tablespoon green chilli paste
• Salt, to taste
• 2 tablespoons lemon juice
• 2 tablespoons oil or ghee
• Fresh cilantro, for garnish
Preparation: The Cream Chicken
In a bowl, combine the yogurt, ginger-garlic paste, cumin powder, salt, and coriander powder. Add the chicken pieces and marinate, then shape them into a roulade for a modern touch. Allow the chicken to rest for at least 30 minutes, so the flavours develop fully.
Bring a pot of water to a gentle boil and poach the roulade until partially cooked. Meanwhile, heat oil or ghee in a pan over medium heat. Add the poached chicken roulade and cook until browned on all sides.
Reduce the heat to low and add the malai, cashew nut powder, and green chilli paste to the pan. Simmer gently for 5–7 minutes, or until the sauce thickens slightly and coats the chicken roulade beautifully.
Plating
Place the roulade pieces on each plate. Drizzle the thickened creamy sauce over the top. Garnish with fresh cilantro for colour and freshness. Serve hot with dough rings or your choice of accompaniments in a modern, elegant presentation.