It's been a couple of years since we last caught up with Birmingham-based chef, restauranteur and entrepreneur, Aktar Islam. It's fair to say he's been busy.
Aktar At Home - his Michelin-star-quality home delivery service launched over lockdown - has gone from strength to strength, growing in size (and dishes) and receiving praise from press up and down the country.
He’s been a judge on Great British Menu too.
Oh, and this year, his restaurant Opheem received its second Michelin Star. One of only two Indian restaurants to have this accolade in all of the UK and Ireland.
We caught up on all this and more for our latest instalment of 'In the Kitchen With…'
TOG: How does your approach to cooking at home compare to your approach in your restaurant?
My cooking at home is very relaxed, there’s a lot of moving parts when it comes to curating a menu at Opheem, we need up to 17 chefs to do one menu.
TOG: Where is the most memorable place you've prepared food?
Cooking in the Maldives with my dear friend Nigel Howard was an epic experience. I actually cooked lunch for the whole resort team before I left, they took such good care of us and made us feel so welcome. I cooked them a Hyderabad Biryani with lentils, raita and salad.
TOG: What is one thing you can't live without in the kitchen? And why?
A good knife is essential and can completely transform a cooking experience.
TOG: What are the top 3 pieces of advice you would give a home cook looking to improve their Indian cooking?
1. Recipes are only a guide. Don’t get too caught up on them. Every household is different, don’t worry too much if it’s not exactly the same.
2. Practise makes perfect. Indian cooking is a labour of love. Learning how to cook with spices takes time.
3. Lightly toast your garam masala before sprinkling on to your curry, this is really going to bring out the flavour and take it to the next level.
TOG: A huge congratulations on receiving your second Michelin Star - and being one of only two Indian restaurants in the UK and Ireland with the award. What did it take to achieve it - and what does it mean to you and the Opheem team?
It's been an incredible journey so far, a lot of hard work, but we have so much more to give. To achieve something so momentous with so many of my friends in the room made it so much more special.
TOG: If you had a signature dish that you’re most proud of, what would it be?
Our Aloo Tuk is pretty special, it’s on our menu all year-round. The Times actually called it a ‘knickerbocker glory of potato dishes’ which I think describes it perfectly. But technically it’s potatoes waterbathed, grilled, put through an espuma gun and deep fried three different ways as crisps, pillows, and croutons.
TOG: How has Aktar at Home evolved since we last spoke in August 2022?
We’ve introduced lots of new products, from marinated meals, to sides such as samosas, and individual meals including our famed Biryani. We’re also exploring partnering with stockists across the UK, as well as building our wedding banquet offering.
TOG: For TOG followers looking to order from Aktar at Home, what can they expect from the dishes?
Our boxes are fantastic value for feeding families (each box feeds 6 at least) and everything can be stored in the freezer. There are no artificial additives, flavourings or colours that are normally associated with mainstream curry restaurants and takeaways, as all of the recipes are based around traditional home cooking. This also means no large amounts of oil and ghee that is part of the commercial curry house process.
We have a wide selection of curries that are sent to you prepared, and just need to be reheated quickly in a pan. Some dishes may require reheating in the oven but - at most - nothing longer than 20 minutes.
We have also just launched a build-your-own service, meaning customers can design their very own curry box, making it easier for vegetarians and vegans.
TOG: You have a Christmas Box available for order again this year - will you be bringing any Indian inspiration to the dishes?
Our Christmas box is back due to popular demand, we try and add new additions every year but we always keep it classic. There are just some things you don’t mess with.
TOG: Was there a particular reason you were drawn to collaborating with TOG Knives?
They are some of the best I have ever used. I couldn’t imagine not having them in my kit now. I’ve even been buying my team them as presents, everyone deserves one in their kitchen!
TOG: Can you tell us what your favourite TOG knife is - and what makes it special?
I’ve been obsessed with my Mini Bunka knife ever since I first used it, a brilliant all-rounder.
TOG: To wrap things up, what’s one song you always have on in the kitchen?
I love Kevin Garrett’s ‘Little Bit of You’
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Aktar chops with the Mini Bunka - now available at 20% OFF
Aktar chops on the Paperboard Set
Photography by Ed Schofield
