Photography Nadeem Siraj Chef Ambassador. Cook & Chef Institute
My philosophy is to always choose the best ingredients and, naturally, Bergner products meet my standards of excellence for kitchen utensils, helping me to create good food which transports one to the Indian Subcontinent

Nadeem Siraj

Signature Chef

Born in Pakistan to Indian parents, I went to Australia very young and there studied Engineering. However, my fondness for Gastronomy and a desire to explore the world led to me living and working in various restaurants around the world.

After finishing my degree in Australia and having worked in Indian restaurants, I headed to Thailand and Malaysia, where I...

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Born in Pakistan to Indian parents, I went to Australia very young and there studied Engineering. However, my fondness for Gastronomy and a desire to explore the world led to me living and working in various restaurants around the world.

After finishing my degree in Australia and having worked in Indian restaurants, I headed to Thailand and Malaysia, where I even opened my own restaurant, soaking up even more Asian Gastronomy.

Then, I went to South Africa, a radical change to what had come before, but I was not happy with what I learned so I left for Brazil where I came into contact with South American Gastronomy.

There I met the Spanish woman who would become my wife - the reason why I have been in Madrid for the last 15 years. Seeing the possibilities of a large city like Madrid, I opened my restaurant ´Tandoori Station´, which has become a point of reference for Indian cuisine in Spain.

I feel I have created a new concept in my cooking and way of working, and the next step is to expand into other countries.

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Recipes. The Cook & Chef Institute
 
Recipes by Nadeem Siraj
News Chef Ambassador. The Cook & Chef Institute News Chef Ambassador. The Cook & Chef Institute

Nadeem Siraj

Photography news Nadeem Siraj

Ever since I was a child, cooking has always seemed magical, an art form

News Chef Ambassador. The Cook & Chef Institute