chefrehman@gmail.com

1. Abdul Rehman Qureshi

2. Abdul Rehman Qureshi Profile
I Abdul Rehman Qureshi was born in 1974 in New Delhi India. Fourth generation Chef
comes from a family of well known Qureshi’s name has been identical with Indian
culinary is number one priority. they often says that if there is anything he could
contribute to this big mad world, then let it be the best of the best of cuisines, namely
Indian Cuisine. A great deal of time and effort has been spent by them in researching
and developing cuisine’s, from the corner of the vast sub continent. Encouragement
with in the family provided them to try age old recipes gleaned from ancient
manuscripts and also to innovating with unusual combinations.
My culinary skills were inherited from my family. I was introduced to the art of cooking
when I started assisting my grandfather, under whose watchful eye my interest
developed. My sense of quality came from my father who would never compromise on
quality, and taught me how to choose the best ingredients, the best spices and how to
differentiate between was fresh and what was not. I developed further when I got the
chance to work in Malaysia, U.A.E, Shanghai and Saudi Arabia with Internationally
renowned hotel chains like Kempinski, Le-Meridian Hotel & Resorts, Hyatt Regency
and Shangri-la.
Philosophy of Cooking
Cooking is an art that comes from the heart and I like to constantly innovate and create
new dishes. I like to divide food into four different categories; food that one can see,
smell, taste and finally it has to surprise, which is what I like to call the “wow factor”.
Presentation is very important, in fact it as vital as creating the perfect recipe. I create food
that not only appeals to the palate but is also a treat to ones eyes .

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9. Bite Foods
Breaded Brandade of green peas hammous Pear canapé Mini baked potato
Salt Cod with tomato chutney smoke salmon
Herby pork brochettes with a fresh Oyster Shooters Gazpacho with crispy Small Chinese bite
and spicy dip.

10. Bite Foods
chicken tandoori sushi with baked Tofu skewers with yellow chicken kanti roll:Chicken filled
filled chicken breast mango chili Indian flat bread with Mint yogurt
sauce. curry dips
Asian bite tapas Grilled Tenderloin on Napa cabbage Vegetable Skewers on Stem Buns
with sesame dressing with green Curry

11. Bite Foods
Crispy Wafer filling, sweet , spices Chicken tikka with yogurt and Open Face Samosa
chicken salad with mint and tamarind tamarind shooter
dressing
Lamb Seekh kabab yellowtail Carpaccio with roe South Indian Bites
and extra virgin olive oil

12. Ala Carte Appetizers
Thai beef tartar with Pan seared Six Spices king prawn on kaffir lime Roast Beef, 'Bubble & Squeak',
scallops & Tamarind ,Mango scented sweet potato mash crispy Glazed Shallots, Smoked Tomato
sticky rice with tom yum emulsion
sauce

13. Ala Carte Appetizers
Alaskan Crab Cakes with herbs Greek Salad Tea-smoked duck breast with
and pink onion salsa fresh herbs Salad

14. Ala Carte Appetizers
Pan- fried lamb cake fresh Sushi Thai tempeh papaya salad with prawn
spinach nori roll with pineapple cake
wasabi salsa

15. Ala Carte Appetizers
Potato cake filled with spinach Pan seared Potato Pattie with Bread fritters on bed of chick-
with vegetable crisp and spicy yogurt pea Masala
tamarind jam

16. Ala Carte Appetizers
Rajma ki Sammi Roomali Roti Murgh Pan Pasand Kabab Char-grilled Badi Chat pate Seekh
wrapped kidney beans Pattie with betel marinated chicken wrapped in
orange-pomegranate chutney. wine leaves on skewers

17. Tandoori From Indian clay oven
Roasted tandoori leg Murgh Kasoori Kabab Chicken Tikka with spring roll on
sautéed Chinese Broccoli with
mango chili sauce

18. Tandoori From Indian clay oven
Tandoori Australian Beef Medallions, Tandoori Rack with grilled Tandoori Prawn
Pea and Coriander Pancake with asparagus with grapes caulis
Spicy Yogurt

19. Ala Carte Main Course
Peking duck on veg cous cous with duck jus. Tandoor Lamb Shunk With
Pesto fettuccine and tomato caulis.
Herbs Coasted Salmon on soba Noodle with Thai yellow curry Grilled Lobster on Vegetable couscous & spinach Soup

20. Ala Carte Main Course
Pan-seared Black cod, Asparagus top of Minted polenta
with mustard emulsion, soy-ginger glaze and Tabouli Sala
Grilled Tenderlion Steak Saffron Pulao
Peking duck breast, on soft yellow corn risotto and Warm
Green Pea Vinaigrette, Rogan josh Essence. Rice with spinach Puree

21. Ala Carte Main Course
Stackable Sole Pan-seared sole fillet on cous cous West Meets East Pan-seared chicken breast & bok-
with vegetables, tomato salsa & a yellow pepper choy, served with lemon rice.
caulis.
Kalbi Steak Korean style barbequed tenderloin with soba
Chili Chicken Wok- fried chicken with bell peppers &
noodle, bok-choy with tamarind & pineapple barbeque
served with vegetable fried rice.
sauce

22. Ala Carte Main Course
Tenderloin steak with sautéed vegetable & pan seared fish fillet with spicy gravy and bell pepper
chicken jus. naan.
chicken Dumpling with saffron rice , papadum South n Flavor salmon on Chick-pea masala with
chips and brown onion curry spicy gravy

23. Buffet Set up
Break Fast Set up
Break Fast Set up
Sushi Counter Dessert Counter

24. Buffet Set up
Spoon buffet
Cold Buffet Set up
Fresh Salad With Dressing Cold Cuts

25. Buffet Set up
Pasta Counter Sea food buffet
Indian Hot food Buffet Noodle Station

26. Buffet Set up

27. Buffet Set up

28. Buffet hot food

29. Buffet hot food