5 minutes with...the chef from Zafran in Dubai

Get to know Gaurav Singh, Senior Brand Chef at Zafran in Dubai

Name: Gaurav Singh
Job title: Senior Brand Chef, Zafran in Dubai and Ushna in Abu Dhabi
Age: 34

How long have you lived in Dubai?
Five years.

Where do you like to hang out in Dubai when you’re not at work?
Belgian Beer Café in Souk Madinat and in movie theatres. I love eating out at some good restaurants. I have my personal favourites but like trying new ones from time to time.

What’s your top tip for visitors to Dubai?
Make sure you come when the weather is pleasant else you would end up having an exhausting holiday. The best time to visit is between November and April. During the summer months Dubai is an absolute sauna with temperatures soaring up to 49 degrees Celsius.

What one thing would you like to do in Dubai that you haven’t done before?
I’d like to sky dive. I’ve heard the rush and the thrill of the free fall is exhilarating.

What career journey did you take before joining your restaurant?
As fresh graduate of Hotel Management from Bombay Catering College in Mumbai, India, I got an opportunity to start as a management trainee for kitchen production/culinary with ITC hotels under the banner Welcome Group Management institute. During this course, I specialised in cuisines like North West frontier and regional Indian food with brands like Bukhara and Dumpukht. My last assignment was with ITC Grand Maratha, a luxury collection hotel as Senior Sous Chef and custodian for Indian Cuisine. This was followed by a three-year association with Asha’s in Dubai. I currently work with the Landmark Group as a culinary custodian of Zafran in Dubai and Ushna, Abu Dhabi.

Why should Time Out readers try your restaurant?
If quality and taste are what they are looking for, they should definitely try Zafran located at Mirdif City Centre and Dubai Marina Mall.

What’s the best thing about dining at your restaurant in 2015?
At Zafran, we are constantly innovating to meet the demands and cravings of our guests. We have a menu featuring all the popular Indian favourites but we do get our regulars requesting us for more, especially dishes that take them down the nostalgic streets of home. To meet these needs, we constantly introduce special menus with either a specific regional focus or a seasonal focus. This gives our guests, especially our regulars, a refreshing change and an exciting reason to come back. 2015 will see some good specials introduced into the menu or for a limited period of time. At the end of the day, it is all about the intrinsic quality of food.

What’s your dish recommendation at your restaurant?
A couple of Zafran signatures are a must try, like the Butter Chicken that was included in Time Out's Best Curries as well, Bhatti ka Murg that will leave an explosion of Indian flavour in your mouth, the Tandoori King prawns for its unique marination and the size of the prawns, the Dahi Kebab, an all-time favourite, the prawn coconut curry which is a very subtle curry with a mustard flavour, the Murgh Hyderabadi Biryani and the best one for last, the ever so popular, Dal Bukhari.

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