Bruneian cooks up Indian Dish.

Hi, Me and second brigade made indian set lunch early morning just in time for 9 o'clock breakfast. I never like doing a huge batch of dish serving up more than 100 people say 400 people today. It's just not easy to maintain standard.

In Brunei, caterer are famous for serving up to 1000 people usually on a wedding day. I don't really like taking huge orders and i guess it's the reason why we turned down quite a number of customers. There's no specific reason for not taking it but don't do it if you don't feel it. You surely end up ruined the dish.

The locals are immune of catering food and how many times have we heard about food poisoning especially wedding event held under the hot sun sitting in a tent? It's not about chefs or cooks, I just find it not suitable. In this modern days some caterer tend to do lots of short-cut methods of cooking. (Minimise cost??)

Without proper Fridge and right temperature, Brunei whether is an ideal place to grow bacteria. No one is perfect but careless is always there. I always make sure every food that I cooked comes out of the kitchen safe to eat. nevermind tasteless. It's better having a loss than putting someone to the hospital.

Today we made Lamb Biryani and chicken Tandoori. Tandoor is a clay oven used in India using charcoal. We haven't got one that we grilled them instead.

I used dried tomatoes for special garnish. It's gives sort of sweet, sour flavour and a certain bite which marries well with biryani. An Indian Chef Thought me this.

Often you heard Sundried tomatoes. I find Italian sun-dried tomatoes more sweeter and full of body. What you see above is the slow 5 hr baked dried tomatoes. Hand cut too! Also, you can eat this as a snack. The purpose of drying is to get rid the acidity. It leave the natural sweetness and all is not lost. Four Rice cookers was used to make this morning Biryani.

Chicken Tandoori, Red is just a colour. Indian loves colouring thier food. Don't ask me why.

Overall, It was nice to see empty dirty plates back to the kitchen.

Chef Pol