Omar Alibhoy, the man behind the Tapas Revolution in Britain, talks about his upcoming book
Omar Alibhoy, the man behind the Tapas Revolution in Britain, talks about his upcoming book
“I may have been about five or six years old, but I never wanted to be an astronaut or a footballer — I always wanted to be a chef,” says Spanish celebrity chef Omar Alibhoy of Tapas Revolution fame. “Some of my earliest childhood memories are of my mother cooking. I remember holding back from playing football with my friends so I could help him in the kitchen.”
“My mother’s pea and parsley puree has always been special to me. To this day, I can’t make her as good as she does,” he laughs.
Food has always been an intrinsic part of the Alibhoy family. “Our extended family met every Sunday for a leisurely lunch, with everyone bringing a dish to the table. I took the pleasure of cooking for others from these gatherings. In these lunches, I also first learned about Indian cuisine, where my father used to prepare selected dishes for us.”
Mushroom Croquette, Truffled Potato Parmentier and Truffle Shavings by Chef Omar Alibhoy | photo credit: special arrangement
To make his dream a reality, Omar enrolled in culinary school at the age of 14, and like anyone with a passion for great food, he wanted to learn more about other cuisines. “Foreign dishes are never the same as those prepared in their own country.”
He left his hometown of Madrid to learn English in the United Kingdom, in the hope that it would move him closer to his goal of mastering different cooking styles. He was a fast learner and eventually worked under celebrity chefs such as Ferran Adria and Gordon Ramsay. However, as he was making a name for himself in the field of haute cuisine, he realized that the world’s knowledge of Spanish cuisine was limited. “Spain has been a popular tourist destination with Europeans for decades, but most people only know about tortillas and churros.”
Slow Cooked Egg, Truffled Potato Parmentier and Jamón Iberico by Chef Omar Alibhoy | photo credit: special arrangement
Omar made it his mission to bring authentic Spanish fare to the masses by sharing recipes, appearing on television shows, and writing cookbooks. His latest book, Paella, will be available early next year. “Only half of the book covers recipes. The rest is a master’s guide that talks about the history and culture of this complex dish.”
Despite his life’s work decoding Spanish culinary recipes, Omar has not forgotten his quest to learn more about the cuisines of other countries. He came to India for the first time four years ago and fell in love with her Cashew Barfi, Kheerwith brain curry bread and of course, biryani, “It’s similar to paella in many ways—the taste of rice with stock, the harmony and balance of spices is exotic!”
Chicken Roulade, Blue Cheese and Walnut Croquettes, Butternut Squash Puree and Chicken Demi by Chef Omar Alibhoy | photo credit: special arrangement
He says that due to the Moorish influence on Spanish cooking, there is an emphasis on the subtlety of flavors, “the need for the ingredients to shine”. he gives an example of pincho moruno, his signature dish of lamb chops. “The flavors of cumin, nutmeg and oregano combined with smoked sweet paprika make this dish not only aromatic, but delicious as well.”
During the pandemic, Omar has been busy with his YouTube channel, The Spanish Chef and once the lockdown is lifted, made it a point to visit again. As a recent guest of All Things Nice in India, she says she enjoys “bringing a piece of Spain and pairing it with wine.”
Toriza Bread and Butter Pudding, Coffee Granita and Hazelnut Ice Cream by Chef Omar Alibhoy | photo credit: special arrangement