MEET THE CHEF: Shailender Singh aka Chef Sheally

What you need to know:

  • Throughout my career, I have cooked for numerous dignitaries such as Bill and Hillary Clinton (US), Tony and Cherie Blair (UK), Colin Powell, former German Chancellor Gerhard Schroeder, former Chinese Premier Zhu Rong Gi, Bill Gates (Microsoft), Sir

  • Richard Branson of the Virgin Group, Sir Elton John, Brian Adams, Rogers Waters, and many African heads of state.

Shailender Singh (Chef Sheally), Food & Beverage Operations Director, Sarova Hotels and Resorts

How did you become a chef?

My parents are foodies and Mum is an excellent cook. When I joined university, I wanted to do a course through which I could express my passion for cooking. Prior to Sarova Hotels, I worked with Starwood Hotels – Sheraton and Luxury Collection in New Delhi, Mumbai and Bangalore, and Intercontinental Hotels in USA and Southeast Asia.

Away from being the head of Sarova’s food and beverage division, do you still find time to cook?

Yes, I still get into the kitchens at Sarova quite often; it is an opportunity to unleash new, creative ideas. The sessions in the kitchen are a therapeutic recharge for me. I tend to get quite involved in crafting dishes especially when we are trying new menus and special functions.

Which celebrity would you like to cook a meal?

Throughout my career, I have cooked for numerous dignitaries such as Bill and Hillary Clinton (US), Tony and Cherie Blair (UK), Colin Powell, former German Chancellor Gerhard Schroeder, former Chinese Premier Zhu Rong Gi, Bill Gates (Microsoft), Sir

Richard Branson of the Virgin Group, Sir Elton John, Brian Adams, Rogers Waters, and many African heads of state. However, I would like to cook for my parents because they are the ones who inspired me to explore the culinary arts. They have not recently partaken of my food since we live on different continents.

What is the nicest compliment you have gotten for your cooking?

It is hard to name one … I’ve been told my food was a heavenly experience and even been asked if I am married!

What local dish do you enjoy eating?

I love githeri and Swahili dishes.

What are your favourite restaurants in the world?

In India I love Bukhara, Dum Pukht and Dakshin restaurants. I like The Roundhouse Restaurant in Cape Town and Din Tai Fung in Taiwan. Recently I have enjoyed Gaggan and Sra Bua restaurants in Bangkok, Thailand and Dai Pai Dong in Abu Dhabi.

What is an unusual hobby you enjoy?

 I dabble in studio pottery and enjoy movies of all genres.

Which 5 ingredients are never missing from your kitchen?

Cleanliness, love, passion, discipline, and commitment.

What tips would you give our readers for their food preparation at home?

Always do your food pre-preparations well and ensure you have all the tools before starting to cook. Buy fresh ingredients, especially those in season. Give all the recipes your personal touch and serve only if you love the dish.

 

- Tricia Wanjala

 

 

Mulled wine

(A traditional Christmas drink)

ngredients

1 bottle white wine

1 bottle red wine

315ml sweet red vermouth

3 tsp Angostura bitters

6 strips orange peel

8 whole cloves

1 cinnamon stick

8 cardamom pods, crushed

3 tsp raisins

125 g caster sugar

Lemon, lime, orange and apple slices, to decorate

 

 

Method:

  Pour white and red wines into a large stainless steel or enamel saucepan. Add vermouth, bitters, orange peel, cloves, cinnamon and cardamom pods.

  Heat wine mixture gently until very hot, but do not boil.

  Remove saucepan from heat, cover with a lid and let cool. Strain wine into a bowl.

  Just before serving, return wine to a clean saucepan, add raisins and caster sugar. Heat gently until sugar has dissolved and wine is hot enough to drink.

  Decorate with fruit slices and serve in heatproof glasses or mugs.

 

– SHAILENDER SINGH