Kaimatis by Chef Rizwan Khan, H&S Chef Of The Month
H&S Chef Of The Month
Chef Rizwan Khan
Nationality: Kenyan
Interview With H&S Magazine
Who Is Rizwan Khan?
I was born and brought up in Nairobi, though I currently live in Mombasa. I have worked in several hotels and have also got the chance to open my own fast food restaurant so I can experience what it feels like to own my very own kitchen. I enjoy spending my free time in playing sports and also creating new recipes.
Type Of Cuisine?
Indian cuisine is my favourite cuisine because there are a lot of spices and herbs involved that allow me to create very flavourful dishes.
What Inspired You To Become A Chef?
As a child, I enjoyed making milkshakes of different kinds, and people enjoyed them and that made me happy & that’s how I got interested in becoming a chef.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The challenge I faced was balancing family time as I come from a family who always did things together, and, whilst working as a chef, it was difficult to be able to do so, because sometimes my off days would be on a Monday when everyone would be at work.
What’s Your Biggest Achievement In The Culinary Industry?
I got a chance to work for a celebrity chef’s restaurant called CUT by Wolfgang Puck & working there was an amazing experience.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, I believe all are equally important to have as a chef, in order to bring out the best possible meal on the table.
Recipe Of The Week: Kaimatis
The Kaimati Dough Mixture
Ingredients:
• 1.75 cup all-purpose flour
• 2 Tbsp yoghurt
• 2 tsp yeast
• 1 tsp cardamom powder
• 1 Tbsp sugar
• 200ml coconut cream
• 1 cup water to combine the dough
The Sugar Syrup
Ingredients:
• 2 cups of sugar
• 1 cup water
• A pinch of saffron
Preparation: The Kamati Dough Mixture
In a bowl, mix in all the dry ingredients well, then add the rest of the ingredients and mix this until it becomes a smooth consistency (should not be runny). Set the dough aside for around 1 hour to rise. After the dough has risen, make round balls of dough (you can use a spoon or your hand). Fry the round balls of dough at medium heat for about 3–4 minutes until golden brown, then set them aside to cool.
Preparation: The Sugar Syrup
In a pan, bring all the ingredients to a boil, & keep stirring, until you can feel the syrup has become sticky. Place your kaimatis in this sugar syrup and shake them continuously until you can see all the kaimatis have been coated well.
