Last updated on April 13, 2019
Chef Ansab Khan is a Culinary Head of Burma Burma Restaurants & Tea Room. He started his career working with JW Marriott & later with Mahindra Holidays. Currently, his role includes conceptualising and heading the culinary operations at Burma Burma.
In a candid conversation, he talks more about himself and his work:
Your philosophy on food?
Your food should be the reason for a smile on your guest’s face. Understand the ingredients, use them wisely, keep it minimalistic and let the flavours stand out. Try using seasonal and local produce as much as possible. Strive to constantly amaze our guests with unique flavours.
Your favourite cuisine?
If not Burmese then Turkish among international and also I like south Indian food a lot.
Ferran Adria, Daniel Humm, Gaggan Anand
Your favourite spice?
Long pepper (peepli)
Your hot selling dish?
Samuza Hincho, a tangy spicy broth with black gram and samosa.
Lessons learnt in the kitchen?
Professional kitchen are a high-energy zone where both temperature and tempers run high. It teaches you the value of teamwork, respecting your co-workers, commitment and dedication to your job.
How do you like to de-stress?
Listening to music, especially Sufi songs which have a deep meaning —and many times, answers to your worries.
What are you passionate about?
Food is something which I am and should be passionate about.
Apart from food, poetry is something which interests me a lot.
Last meal on earth, what would you choose?
Mutton Yakhni Pulao with meetha zarda. Here I am giving the recipe of Shan Khowsuey, which I learnt on a trip to Burma. This dish was taught to me by a local village couple. They were exceptionally gracious hosts and allowed me inside their kitchen to share their recipe and to see the preparation of this unique dish.
Taungyi Shan Khowsuey
- Rice noodles 100g
- Onion chopped 1
- Tomatoes paste 1 tsp
- Ginger chopped 2 tsp
- Garlic chopped 2 tsp
- Basil leaves 2
- Mock meat 150g
- Fermented mustard greens ¼ cup (available at Asian grocery stores)
- Spring onion green 1 tbsp
- Green chilli chopped 2
- Light soya 1 tsp
- Sambhal sauce ½ tbsp
- Sweet soya as required
- Crushed white sesame 1/4 tsp
- Crushed peanuts 1 tbsp
- Silken tofu 1 tbsp
- Salt To taste
- Oil 1 tbsp
Accompaniments: pickled carrot, radish and jalapenos
- Boil the noodles in water for 3-4 minutes, drain and keep aside
- In a wok or pan, heat ½ tbsp of oil. Sauté onion, garlic and ginger, add water, salt, light soy and spring onion.
- In a separate wok, heat oil. Sauté the remaining onion, ginger and garlic. Cook till brown. Add tomato paste, pounded mock meat basil, sambhal, green chilly cook till oil separates.
- Place the noodles in the centre of a deep pasta plate. Pour the hot prepared stock followed by the mock meat and pickled mustard greens. Drizzle some sweet soy and mashed tofu.
- Serve with pickled vegetables and some more mustard greens