Aktar Islam

Chef Aktar Islam's culinary philosophy is deeply rooted in a process of continuous discovery and a profound respect for both his heritage and his multicultural upbringing in Birmingham. Rather than confining himself to a single Indian region, his vision for Opheem is an expansive narrative of Indian flavors, ingredients, and traditions, interpreted through the lens of a British chef with immigrant parents. He views cooking as a personal exploration, unburdened by cultural biases, allowing him to embrace and celebrate the vast diversity of Indian cuisine. His ethos emphasizes authentic, root-level understanding, achieved through extensive travel and cooking alongside locals across India, complementing his vast personal library of culinary texts. He believes that recipes are mere guidelines; the true essence lies in the 'reactions happening in the pan or with the spices,' making cooking a deeply personal affair. This commitment to authenticity means he often takes traditional dishes, even humble ones, and refines them with modern techniques, elevating their inherent flavors while preserving their soul. He proudly asserts that Opheem's food is often 'more authentic than any of those' mainstream curry restaurants, despite its progressive appearance. Ingredient sourcing, while not explicitly detailed by specific farms, is clearly focused on 'the best of British produce,' respecting 'what comes out of our land and our seas and our farms.' This foundation of prime British ingredients is then harmoniously blended with the historical and diverse culinary influences from the Indian subcontinent, demonstrating a 'holistic view' without bias towards any particular region. His ultimate vision is to challenge and mature the perception of Indian fine dining, demonstrating its capacity for artistry, technical mastery, and refined elegance, all while remaining accessible and a proud reflection of his Birmingham identity. Chef Aktar Islam's approach is characterized by a meticulous blend of traditional Indian culinary wisdom and cutting-edge modern European techniques, resulting in a 'progressive Indian food' that surprises and delights. His technical mastery is evident in his ability to deconstruct and elevate classic dishes, such as his reinterpretation of Delhi’s aloo tuk, where potatoes undergo a complex process of 'water-bathed, grilled, deep-fried and turned into foam' to achieve contrasting textures and intense flavor. He frequently employs cooking over coals, emulating traditional Indian styles while adding a smoky depth to dishes like the tandoori barbecue mutton rib, a homage to Kashmiri tabak maas. Flavor is paramount, with an emphasis on 'intensity of flavour' and a precise balance of 'acidity, sweetness, salinity, and heat,' along with umami notes. His dishes are crafted to highlight these elements, as seen in his West Bengal-inspired fish broth (amla tok), augmented with Cornish sea bass and gooseberries, refined to heighten the flavor of acidity and umami. Plating is elegant and refined, reflecting the fine-dining context of Opheem, yet always in service of the inherent flavors. Legendary signature dishes include: * **Achaari Pink Fir potato with mango and tamarind** (a unique, incredibly creative take on Delhi’s aloo tuk), which has become Opheem's signature dish. * **Orkney scallop** (a constant on the menu, continually tweaked to near perfection). * **Amla tok** (a West Bengal-inspired fish broth with Cornish sea bass and gooseberries). * **'After Eight' dessert** (a nod to Birmingham's traditions, an elegant and complex version of the British chocolate mint). * At his more casual restaurant, Oudh 1722, the **gilawat kebab** (a finely minced kebab with 32 aromatic spices, designed to melt in the mouth, reflecting the historical decadence of Awadhi cuisine).

Career

• Junior cook at India Palace, Birmingham
• Chef/Owner at Karma, Shirley Solihull
• Co-owner/Chef at Lasan, Birmingham
• Co-owner/Chef at Lasan Eatery (Raja Monkey), Birmingham
• Co-owner/Chef at Nosh and Quaff, Birmingham
• Co-owner/Chef at Fiesta Del Asado, Birmingham
• Chef/Owner at Legna, Birmingham
• Chef/Owner at Pulperia, Birmingham
• Chef/Owner at Opheem, Birmingham
• Chef/Owner at Oudh 1722, London

Mentored by Gordon Ramsay.