We asked Misha Ali a couple of questions. He just happens to be the director of culinary operations, as well as one of the co-owners of The Farmer’s Market, one of the most popular destinations in Dhaka, where the options on the menu promise to satiate all your cravings, whether it’s local or fusion cuisine your stomach desires. Read on to find out about what the man behind a handful of glorious dishes has to say about one of his favorite places to be- the kitchen.
Q. What's the first thing you do when you step inside your kitchen?
I say, “Where’s the beef?” I do actually say that because I need to know if all the meat has been defrosted, since you never want to cook with meat that is frozen or even cold. It has to be at absolute room temperature.
Q. Who taught you your cooking skills?
I mainly taught myself, but thank God for the Internet! It’s hard to remember so many different steps for the perfect meal. Sometimes, I tend to forget specific steps, so various sites really help me keep everything in check. However, instead of blindly following one recipe, I mix and match a few so the end results are something new and exciting.
Q. What's your favourite ingredient to work with?
I have three. Other than meat, there is always butter and cream. It may not be the healthiest option out there, but come on! Call me classically French. Even if you don’t happen to possess mad cooking skills, butter and cream are guaranteed to make everything taste amazing. That is always the easy way out.
Q. What is the one thing you couldn't live without when it comes to your kitchen?
My cast iron skillet. Whatever you’re cooking, it’s all about maintaining the perfect temperature on the stove. Only a cast iron skillet can keep the heat even.
Q. Do too many cooks really spoil the broth?
It depends, really. I have really good kitchen chemistry with my sister Srabonti Narmeen Ali and her husband, Adnan Karim, both co-owners of The Farmer’s Market. They are both great cooks and know their food. I’m really in synch with both. They are kind of like my sous chefs. We have a system. One will do all the preparation, one will cook and the other will plate and put on the finishing touches.
Q. What do you like to snack on while cooking?
Nuts and perhaps a non-halal beverage. Did I mention nuts?
Q. Is it absolutely necessary to have expensive, rare and exotic items on hand to cook up the perfect meal?
Absolutely not! The real trick to making delectable meals lies in simplicity, as long as your ingredients can be found fresh from the local market. Don’t forget the butter, cream and meat.
Q. Olive, soybean or coconut oil? Why?
Olive oil is obviously the best bet. What you need to know, however is that you should not use the extra virgin variety for cooking. That one should be reserved for drizzling on as a dressing.
