CHRISTMAS OFFER Subscribe to Hertfordshire Life today CLICK HERE

Chef Q&A: Salt & Good, Stevenage

PUBLISHED: 09:30 29 January 2016 | UPDATED: 16:38 16 May 2016

Chef, Kamal Singh

Chef, Kamal Singh


Kamal Jeet Singh, Indian chef at world cuisine restaurant Salt & Good, Stevenage

Describe your style

The style of cooking is very authentic and original. It consists of two types of cuisines – tandoori, which is cooked in a traditional clay oven and consists of kebabs and naan breads, and the other style is related to curries, which are predominantly Punjabi food from the north of India; a very rustic style of food.

The main ingredients are caramelised onions, which impart sweet flavour balanced by the tartness of fresh tomatoes. Then other spices are added to provide flavour – the main onee being coriander seeds in its three forms, crushed, ground and fresh.

How do you decide your menu?

The menu is very much based on the most popular Indian dishes in the UK, so the idea behind this is that people are already familiar with these classics but our job is to enhance these dishes by going back to their roots and using our own fresh ground masalas and cooking methods. So when our guests try our own chicken tikka masalas, they can taste something familiar yet more traditional.

Which menu dish do you most enjoy preparing?

Slow-cooked pork, because it is marinated for three days in a secret rub and then cooked for eight hours.

What ingredient is most important to your cooking?

Garam masala – a ground mixture of spices – is a necessary part of Indian cooking for its distinctive flavour. We make our own.

It is a very old recipe, the two main ingredients being coriander and cumin dry-roasted and ground. The other aromatic spices are cinnamon, bay leaf, black cardamom and cloves.

What’s been your best culinary idea?

Chicken pista masala. The chicken should be marinated (it’s a secret recipe) for at least four days and the gravy has a rich texture of cashew and almond along with silver leaf and pistachios with homemade clarified butter.

It is then served with saffron pilau, pickled onion and poppadom.

Who did you train under and what did they teach you?

I’ve worked with many chefs and received lots of knowledge and tips, but the best thing I’ve learned after all the years I’ve been cooking is that food should be simple, tasty, healthy and easy to prepare.


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Hertfordshire visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Hertfordshire staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Hertfordshire account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Wednesday, November 7, 2018

Indulge in the very best of pub classics every Wednesday night at The Black Horse.

Read more
Friday, November 2, 2018

It’s that time of year again and we have our special T-BONE steak offer!

Read more
Wednesday, October 31, 2018

A trailblazer nearly 30 years ago, this Hertford Thai restaurant is on the cusp of reinvention

Read more
November 2018
Tuesday, October 30, 2018

If you don’t fancy slaving over a hot fire this year, head to one of these restaurants for a festive feast on Christmas Day

Read more
Tuesday, October 23, 2018

A warming bonfire night snack, easy and delicious and full of autumn flavour

Read more
October 2018
Wednesday, October 17, 2018

Make the most out of autumn with these eight walking routes that take in a variety of Hertfordshire’s terrains and - most importantly – have a cosy pub along the way

Read more
Tuesday, October 16, 2018

Pulled and rolled Jacob’s ladder with potato, carrot and leek cake, roasted baby leeks and veal jus

Read more
October 2018
Thursday, October 11, 2018

Auberge du Lac opened its doors in 1998 and we are inviting you to celebrate the restaurants fabulous history on Wednesday 28th November.

Read more
Monday, October 8, 2018

Buntingford gains a new 28-cover fine-dining restaurant with the opening of the Falcon

Read more
October 2018
Wednesday, October 3, 2018

Christmas at the Tilbury from 23rd November to 29th December.

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory

Local Business Directory

Search For a Car In Your Area

Property Search