At Tamarind Indian Cuisine restaurant in Orchid Village Plaza, on Barbican Road, it's all about attention to detail. Every aspect of a dish has to be just right and that's guaranteed by the 'specialists' who are in the kitchen. Serving up an Indo-Chinese fusion from Northern India, Pooja Chantani got four chefs who are the best at what they do. Rakesh Bhatt specialises in roti and kebabs, Madan Singh and Ajbeer Singh (no relation) in sauces and gravy and Dil Bhadur specialises in Indo-Chinese cuisin
In Dil Bhadur's 20-year career, he has worked in Canada, Bangkok, and now Jamaica. Bhadur's fascination with the fusion stems from his love of blending the Indian and Chinese flavours.
Bhatt and Madan Singh are childhood friends who grew up together in India. They both have 16 years under their belt and love working together. While most chefs do not like cooking at home, Singh has no choice as whenever he's home in India with his wife and three children, they want 'daddy's food'.
Madan and Ajbeer Singh is a tag team of sorts in the kitchen, working with sauces and gravy, which is one of the most important aspects of most dishes. A seven-year pro, Abjeer began learning how to cook from his mother who taught him how to make breads, but he prefers doing sauces. He begins the base of each sauce and Madan finishes it off ensuring they get the flavours just right. When he can, he enjoys Jamaican jerked pork and rice and peas.