Here at Tenerife Dining, we appreciate good food. Every month we pay homage to the best Chefs on the Island by awarding them the highly coveted 'Chef of the Month'.

Abbas Safdar - Bombay Blue

Abbas Safdar is Head Chef of Bombay Blue Indian Restaurant, Tenerife.

He was born in Pakistan, some 37 years ago. Having completed his education in his home country he took the important decision to study as a trainee Chef in order to follow his lifelong passion of cooking.

During this period he gained knowledge and experience in different aspects of Indian cuisine including, Curry, Tandoor and Indian sweets. Plus Abbas has more than one string to his bow he has studied ´Haka Style´ which is a fusion of Indian and Chinese cuisine.

Abbas told Tenerife Dining, “Hakka cuisine is the style of Hakka people, in China. In India we mix together the two types. Indian Chinese cooking, called Hakka as many Chinese restaurant owners in India were of Hakka origin.”

He underwent rigorous training, and then worked for some prestigious companies including a five star Sheraton resort in the Pakistan capital of Islamabad.

Ten years ago he arrived in Tenerife, working for some prominent Tenerife Indian restaurants before becoming Head chef at Bombay Blue in the Safari Centre, Playa de las Americas.

He has now settled here in Tenerife with his wife and two young daughters aged 5 and 4 years.
The Bombay Blue menu reflects Abbas’s wide knowledge of Indian cuisine, but more importantly the subtle marrying together of flavours.

The menu has a selection of curry dishes – you choose meat, vegetable or fish and then the appropriate sauce, from a mild ‘Moglie’ to a red hot ‘Phal’.

Included in the extensive variety are different types of Biriyanis loved by the Mughal Kings and Abbas’s personal favourite. Mughlai cuisine is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab. From extremely mild – Pasanda - to spicy -Biryanie, these dishes have a distinctive aroma.

Abbas uses two clay ovens in his Tandoor cooking, this style which has its origins in the Punjab region of India.

Producing an extensive variety of Indian Sweets is an integral part of Indian Cuisine; specialties at Bombay Blue include homemade Gulab Jamun and Kulfi.

Abbas has been at Bombay Blue Indian Restaurant since its inauguration some two years ago, apart from his culinary skills he pays great attention to its hygiene and safety, which is as an integral part of his day to day role as is ordering the fresh produce.

When speaking to Abbas his passion for food shines through as does the pride in which he talks about his kitchen.

Archive

February - Babis - Taberna El Greco

October - Benjamin Bertl - Comer Beber Amar

September - Thierry Goubert - La Estancia