Chef Irfan Pabaney was born in Bogota, Colombia and lived the first four years of his life in South America, thanks to his father being with the United Nations. He moved to the Philippines in 1970, where he lived till 1979 (hence his love for South East Asia) before moving to Nigeria, and subsequently to India in 1980.
Chef Pabaney was at the helm of some of the most notable restaurants, in his 27 years in this business. Under the Over, Seijo and the Soul Dish, Indigo and Hakkasan have been some of the restaurants that he has been associated with. Later he branched out on his own along with his partner to start their dream restaurant, The Sassy Spoon. This was his last stint before joining SodaBottleOpenerWala.
In a candid conversation, he talks more about himself and his work:
Your philosophy on food?
Keep it simple and true to what it stands for. No point in complicating a dish unless the additions to it are relevant.
Your favourite cuisine?
Having grown up around the world, it’s a little difficult to answer this. I love food. Period!
Your favourite spice?
Curry patta and star anise
Your hotselling dish?
Smoked Chicken Cutlet and the Tomato Coriander Soup
Lessons learnt in the kitchen?
How do you like to de-stress?
Music, Swimming and a little TV.
How do you define yourself?
Easy going but serious when it comes to an immaculately run kitchen with no compromise.
What are you passionate about?
Food and Life
Last meal on earth, what would you choose?
My mom’s Moong Dal Khichadi and Dahi ki Kadi.
- Lamb shredded 250 gm
- Ginger chopped 4 gm
- Garlic 5 gm
- Green chilly chop 5 gm
- Coriander chop 10 gm
- Cumin powder 3 gm
- Coriander powder 4 gm
- Parsi Sambhar
masala 5 gm
- Salt to taste
- Potato boiled 60 gm
- Garam masala 2 gm
- Eggs 2
- Roast and shredded mutton, add ginger, garlic, boiled potato, cumin, coriander powder, coriander chop, sambar masala, garam masala, salt, green chilly. Mix all together without water, after make 8-10 pattice, keep it aside.
- Make a batter using egg and salt.
- Heat oil in a pan, dip the mutton pattice in egg batter and then immediately fry.
Serve the pattice hot with green chutney, onion and lemon wedges.