I'm Chef Nigar — sharing the recipes, stories, and flavours that have shaped my journey. From family tables to professional kitchens, every dish has a tale.
80+
Original Recipes
"Good food is about generosity — of flavour, of technique, and of time."
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Seafood
Scallops with Cauliflower Purée & Dill Oil
Delicate seared scallops on a velvety cauliflower purée with vibrant dill oil.
Fish
Pan-Fried Salmon with Lemon Caper Butter Sauce
Crispy-skinned salmon with a bright, tangy lemon caper sauce. Ready in 25 mins.
Signature
Chicken Meatballs in Rich White Gravy
Tender chicken meatballs in a smooth cashew cream gravy. Perfect with rice or naan.
As seen in
In the press.
"
Chef Profile · Interview
Taste Asia Magazine · August 2026
"Her cooking brings together the discipline and refinement of classical European technique with the warmth, fragrance and generosity of her South Asian roots — deeply personal, the natural expression of a chef who understands where she comes from whilst remaining ambitious about where she is going."
Taste Asia Magazine featured Chef Nigar in an in-depth profile covering her journey from Data Science to professional kitchens, her Silver and Bronze medals at the British Culinary Championships, her time working alongside Giancarlo Caldesi at his AA Rosette restaurant, and her philosophy that "cooking is an act of love."
No spam — just a warm weekly email with a new recipe or kitchen story.
My story
Passion, craft & flavour.
I'm Nigar Parvin — Chef de Partie at Stoke Place Hotel, Slough. MSc graduate, award-winning chef, and passionate creator of flavour-first cooking.
4+
Years experience
3🥈
Award medals
5
Kitchens
🏆 Craft Guild · UK Curry Championship
🥈 Silver — Street Food🥉 Bronze — Dessert🥉 Bronze — UK Curry Championship Finale📰 Featured — Taste Asia Magazine
Who I am
A chef shaped by curiosity.
I hold a Master's in Data Science & Analytics from Royal Holloway, University of London — a background that gives me a unique analytical edge in the kitchen.
Since 2021 I've worked through incredible kitchens — from learning fundamentals as a commis chef to working alongside celebrity chef Giancarlo Caldesi at his AA Rosette restaurant in Bray.
I thrive under pressure, care deeply about hygiene and food safety, and believe the best dishes are born from both technique and heart.
High-quality plating across multiple cuisines and service styles.
📋
Menu Planning
Active involvement in seasonal menu development using quality produce.
🧼
Food Safety & Hygiene
Level 2 certified. Rigorous standards in cleanliness and food handling.
🚚
Delivery & Stock Management
Early morning delivery checks, stock rotation and supplier coordination.
🤝
Teamwork & Leadership
Natural team player, comfortable working under senior chefs.
⚡
Pressure & Flexibility
Calm and confident during busy service. Available 24/7.
My own creations
Signature dishes.
Original recipes developed throughout my culinary journey.
🍗Chicken Mushroom with Ratte Potato
🐟Salmon Bok Choy with Salsa Verde
🍛Nuts Curry with Grilled Chicken & White Butter Rice
🧅Fluffy Courgette-Onion Bhaji with Red Pepper Aioli
🫑Cheese-Herb Stuffed Padron Peppers
🍒Crispy Chicken with Cherry Plum Sauce
🦐Gulabi Prawn Curry
What makes me different.
Hard-working & highly organised
Calm and effective under pressure
Enthusiastic & curious about new techniques
Strong team player with great presence of mind
Committed to cleanliness & kitchen hygiene
Adaptable to any kitchen environment
Punctual and deeply responsible
Available 24/7
Languages spoken
EnglishHindiBengali
"Working with fresh produce, maintaining hygiene, and being flexible under pressure — that's the foundation of everything I do."
— Nigar Parvin, Chef de Partie
Press & Media
As featured in.
Taste Asia
Magazine
Aug 2026
Chef Profile · Interview
Nigar Parvin Reveals the Secrets Behind Britain's Beloved Curry House Cuisine
A full-length feature covering the leap from Data Science to professional kitchens, lessons alongside Giancarlo Caldesi, competition medals, navigating a male-dominated industry, and the ambitions driving the next chapter of a promising culinary career.
Three signature dishes — full ingredients, step-by-step method, and allergen notes.
Signature Dish
Scallops with Cauliflower Purée & Dill Oil
A refined dish balancing delicate seared scallops with velvety cauliflower purée and vibrant dill oil.
3
Scallops
45
Mins
2
Servings
Ingredients
Cauliflower Purée
1 small cauliflower
2 cups water
2 cups milk
2 cups double cream
1 tbsp salt & pepper
2g thyme
20g butter
Dill Oil
100g fresh dill
200ml cold-pressed rapeseed oil
1 tbsp salt
Scallops
3 scallops
1 tbsp butter
Salt & pepper
🌿 Dairy Free Option
Use oat milk and margarine instead of milk, cream and butter.
Method
1
Make the Purée
Combine water, milk and cream in a deep pan. Bring to a boil, add chopped cauliflower, salt, pepper and thyme. Cook until soft. Drain, blend with 20g butter until silky smooth.
2
Make the Dill Oil
Blanch 100g dill in salted boiling water for 10 seconds. Plunge into ice water. Drain, blend with 200ml rapeseed oil. Strain through muslin into a squeeze bottle. Refrigerate.
3
Sear the Scallops
Heat oil until shimmering. Season scallops. Cook 2 minutes without moving. Flip, cook 1 min 30 sec. Add butter, baste 30 seconds. Do not overcook.
4
Plate & Serve
Swipe purée on a warm plate. Place scallops on top. Drizzle dill oil around. Serve immediately.
Signature Dish
Chicken Meatballs in Rich White Gravy
Tender steamed and golden chicken meatballs in a smooth cashew cream gravy. Perfect with rice, naan, or pasta.
250g
Chicken Mince
60
Mins
3–4
Servings
Ingredients
Meatballs
250g chicken mince
3 tbsp plain flour
1 tbsp black pepper
Salt to taste
White Gravy
½ tsp cumin & coriander
¼ tsp cinnamon
1 bay leaf
7 cashew nuts
2 tbsp double cream
2 medium onions
1 tbsp fenugreek leaf
1 green chilli (optional)
1 tomato
1 garlic clove, 2g ginger
Salt & pepper
1 tbsp ghee or butter
🌿 Allergen Options
Gluten free: Use 2 eggs instead of flour
Nut free: Use pine nuts or extra cream
Dairy free: Swap cream for almond milk
Egg & gluten free: Steam only — binds naturally
Method
1
Make & Steam Meatballs
Mix mince, flour, pepper and salt. Shape into 18g balls. Steam 20 minutes. Cool. Reserve the steaming water for the gravy.
2
Lightly Fry
Deep fry cooled meatballs until just light golden. Drain and set aside.
3
Build the Gravy
Fry whole spices and nuts in 3 tbsp oil. Add garlic, ginger, onion and chilli. Caramelise on low heat. Add tomato, cook soft. Add 1 cup water, simmer 1 minute. Cool, blend smooth, strain.
4
Finish & Serve
Melt ghee, add strained gravy. Season. Add cream and fenugreek. Add meatballs, cook 2 minutes. Garnish with parsley and coriander. ✨ Add saffron for extra luxury.
Signature Dish
Pan-Fried Salmon with Lemon Caper Butter Sauce
Crispy-skinned salmon finished in the oven, with a bright tangy lemon caper butter sauce. Under 30 minutes.
1
Salmon Fillet
25
Mins
1
Serving
Ingredients
Salmon
1 salmon fillet
4g thyme
1 garlic clove
2 tbsp oil, 15g butter
Salt & black pepper
Lemon Caper Sauce
½ shallot, finely chopped
1 small garlic clove
¼ red chilli
1 tbsp capers
1 lemon — juice & zest
30g butter
¼ tsp plain flour
1 tsp oil
¼ tsp chopped parsley
Salt & pepper
💡 Chef's Tip
Sprinkle sea salt directly in the hot pan before adding salmon for extra crispy skin.
Method
1
Make the Sauce
Heat oil and butter. Add garlic, then shallots and chilli. Caramelise. Add capers, salt and pepper. Add lemon juice. Stir in flour mixed with a little water. Add 3 tbsp hot water to balance. Bring to one boil. Remove from heat, stir in parsley.
2
Season the Salmon
Pat dry. Season generously with salt and black pepper on both sides.
3
Pan-Fry for Crispy Skin
Sprinkle sea salt in hot pan. Place salmon skin-side down on low-medium heat. Add thyme and garlic. Add butter, baste top of fish continuously for 2 minutes.
4
Finish in the Oven
Transfer skin-side up on parchment-lined tray. Bake at 180°C for 4 minutes. Plate and spoon sauce generously over. Serve immediately.
Visual diary
Food photography & kitchen moments.
A window into my world — the dishes I create and the moments that make cooking so rewarding. 📷 10 photographs
⤢
Behind the Scenes
A glimpse into my kitchen
⤢
Fresh Ingredients
Working with the finest produce
⤢
The Art of Plating
Every dish tells a story
⤢
Kitchen Craft
Precision in every step
⤢
Flavour First
Bold, balanced results
⤢
My Creations
Born from creativity and love
⤢
Raw Jackfruit
A creative plant-based dish made with raw jackfruit
⤢
Alaska
A stunning dessert inspired by the classic Alaska
⤢
Chocolate Sphere
Show-stopping dessert with berry coulis
⤢
Passion & Discipline
Chef Nigar presenting her signature salmon tartare
