Page 75 - UpperCrust e-Magazine Third Quarter 2024

CHEF IRFAN PABANEY | COME INTO MY KITCHEN

But the crowning glory has to be when
he launched Sassy Spoon in 2012. With Rachel
Goenka at the helm, this cosy little restaurant
at Nariman Point became such a hotspot on
the culinary landscape of Bombay. Irfan, a
likeable, low-key man and chef, attracted
immense patronage thanks to his cooking
prowess as well as human values. They set
up another Sassy Spoon in Poona which also
became all the rage.
After this stint ended, Irfan diversified,
overseeing the running of some super
places. AD Singh, another seasoned
restaurant honcho, recognised Irfan’s
potential and welcomed him into the Olive
fold. Here, as Country Head, Irfan handled
SodaBottleOpenerWala, Monkey Bar, Fatty
Bao. He was there for five years. “I loved
working with AD and Sabina. Marvellous
people, with a great value system,” says Irfan
fondly. He left the Olive group just this year.
Now Irfan has come to a stage where
he is happy to consult and pick up threads
Warm Lemony Couscous with his personal life. “Food is my forte and
I have gained immense experience in the
Ingredients making sure the couscous is just trade. I have been in the business so long
• 1 cup couscous covered. Stir well and cover and set that I have now gone beyond the kitchen;
• 1 tbsp olive oil aside for around 15 minutes. be it menu planning, wine lists, beverage
• 1 tbsp butter Using a fork, run it through the costing, managing front of office teams,
• chilli flakes to taste couscous (which should have how service guys must operate, etc, that I
• 1 tsp garlic, chopped absorbed all the hot water and will decided to put all of this to good use and
• 6 toasted almonds, roughly now look swollen and plumpy), help guide newcomers into the field, as well
chopped making sure there aren’t any lumps. as be a consultant to those seeking it.”
• 1 tbsp coriander, chopped In a pan, heat the rest of the butter I can safely let you know that Bombay
• juice of 1 lemon and a little olive oil. Add the garlic Gym members are a happy lot. This is also
• salt & pepper and chilli flakes and cook just for a Irfan’s club, a place where he goes to gym
• 8-10 prawns, cleaned and deveined bit. Do not let the garlic brown. and swim everyday and joins the vigorous
Add the prawns and continue to boot camp twice a week. In an honorary
Method cook. Add the soaked couscous and capacity, Irfan has helped streamline the fine-
Rub couscous with olive oil and set stir well. Season according to taste. dining, Pavilion, situated on the first floor of
aside in a bowl. This ensures the Add the chopped coriander and the club.
couscous grains remain separate. lemon juice and check the taste. Doing things that make him happy also
Put half the butter on top of the Turn the flame off, add the toasted includes reading and travelling. “A good
couscous, boil water and pour it in, almonds and toss well. book offers me great pleasure. And both
Yasho and I love to go places, like Europe
also restarted Under The Over, Colaba, another of Bombay’s and South East Asia; Thailand and Vietnam
serving western food, the forte landmark restaurants. “Rahul and further east, Japan,” says the chef who
being steaks and Tex Mex. and I have stayed in constant has clearly made up his mind about where he
With a symbiotic bond that he touch. We meet up every is now heading. Goa, for example.
shares with Rahul, Irfan was two months, at least. In A house by the sea in Bombay and an
back to working with him for fact he was home just two apartment in Goa that overlooks a forest. Irfan
a good three years at Indigo at nights ago.” couldn’t be happier or more content.

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