The briyani expert
CHEF Sekh Sabuddin (pic) has to be an authority on briyanis. After all, he can cook more than 11 types of this rice dish and has been perfecting his recipes since he was 13 years old.
Briyani is derived from the Persian word “Berya” meaning roasted or cooked in plenty of oil.
Sekh’s love affair with the briyani is a well-known fact among his friends and relatives. According to him, anyone can make a mouth-watering briyani. There are just three important things to keep in mind: the type of rice used, the spices and the style of cooking.
“All these factors will decide how the briyani is going to taste. The quality of spices and their freshness is important when making briyani,” said Sekh, who is the Indian chef at Hotel Istana. To read about Sekh and his recipes, go to kuali.com.
In Malay Heritage Cuisine, Chef Ismail has done his heritage proud and all of us foodies a favour by sharing with us, and posterity, his best loved flavours. To read the review, go to kuali. com/news/bookReviews.aspx.
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Whether you’re looking for a cooking/baking tip, recipe, cooking method, or have basic questions on food and beverage, here’s where you’ll find a panel of experts to address your questions, challenges, and concerns. Go to kuali.com/asktheexperts/