The briyani ex­pert

The Star Malaysia - Star2 - - FOOD -

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

Book re­view

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.

Ask the ex­perts

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 to­the­ex­perts/

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