Chef Akhtar Nawab

Akhtar Nawab is Chef/Owner of Alta Calidad in Prospect Heights, Brooklyn. The restaurant, which literally translates to “High Quality,” offers a smart and creative take on Mexican cuisine in a vibrant neighborhood atmosphere. This project builds upon the myriad of experience Nawab has had with the cuisine, including Mexican street food concept Choza Taqueria, in which he became partner in 2014, as well as his time spent as executive chef of New York City hotspot La Esquina.

Nawab’s inherent refinement and less-is-more style of cooking has earned him critical praise throughout the years, beginning with his time with Tom Colicchio in the kitchens of Gramercy Tavern, Craftbar and Craft- the latter of which received three stars from The New York Times and won the James Beard Foundation’s “Best New Restaurant” Award during Nawab’s tenure at the helm.

His loyal following picked up steam while Nawab served as executive chef of East Village gastropub, The E.U., during which time he received StarChef’s “Rising Star Chef” award, and through the opening of his first proprietary restaurant Elettaria, which landed him a spot on Food Network’s “Iron Chef America” and inclusion in Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (Phaidon, 2009).

An avid gym-goer with a deep personal interest in health and wellness, Nawab also owns Indie Fresh – a fast casual concept featuring wholesome, nutritious, and ever-flavorful bites and beverages – with locations in Gotham West Market and Chelsea Market in NYC. Most recently, Nawab opened a modern Italian restaurant in the Pizitz Building in downtown Birmingham, AL. Fero is an ode to the South with a nod to Birmingham's history as a steel town (Fero translates to “steel”), spotlighting locally-sourced ingredients with an eclectic menu of bright, Mediterranean-inspired fare.

Roasted Cauliflower

Dukkah Spices & Crispy Puffed Rice

For the cauliflower

In a medium size heavy pan add the olive oil and heat to medium. Add the cauliflower all at once and stir occasionally. Cook for about 5 minutes. Turn the heat to low and place a lid on the pan. Cook until the cauliflower is tender about 5 minutes more. Season to taste with salt.

For the dukkah spice blend

Add all the spices to a dry pan and toast over low heat about 2 minutes, The spices should be intensely aromatic when fully roasted. Add the spice mixture to a bowl and add in the nuts. Add the puffed rice and the coconut sugar and toss to combine. Season with salt to taste.

For the cauliflower hummus

Dice the cauliflower stalks and add to a saucepot. Add the leaves as well. Cover with cold water and bring to a boil. Season with salt to taste. When the stalks are tender, about 8-10 minutes pour through a strainer to remove all the water. Add the boiled stalks to a blender and add the tahini and olive oil. Puree on high speed until smooth and reserve in a bowl.

Assembly​

On a serving tray spoon some of the cauliflower tahini and spread into a thin layer. Spoon over the roasted cauliflower so the pieces are all touching the hummus. Liberally sprinkle the dukkah over top of the cauliflower and serve.

Chicken Cacciatore

Piquillo Peppers & Pearl Onions

For the chicken

Season the chicken with salt and pepper. In a heavy cast iron pan add 1 Tbs grapeseed oil. Add the chicken the the pan skin side down. Need to hear a strong sizzle sound. Immediately place the chicken in the oven at 400 degrees and cook for about 10 minutes. When the chicken comes out of the oven place the chicken on a plate to rest. The skin should be deep golden brown and crispy.

For the sauce

Add the oil to a pot and heat to medium heat. Add the onions and garlic and cook for about 5 minutes over medium heat until soft. Add the 2 kinds of peppers the piquillo and the red peppers to the pot. Cook for about 10 minutes over low heat while coverd. The pepper should be very soft and the liquid should be coming out of them to form a stewish kind of look. Add the wine and simmer for about 12 minutes until the pan starts to dry up. Add the thyme, oregano, bay leaf, dijon and water. Cook the sauce over low heat for about 20 minutes.

Assembly

Using a casserole pan or a shallow baking dish, pour in the sauce and add the chicken on top (skin side up). Place in the oven and bake at 350 degrees until the chicken is cooked fully. Serve immediately.

Chef Akhtar Nawab

Bio
Recipes
Tips
Akhtar Nawab is Chef/Owner of Alta Calidad in Prospect Heights, Brooklyn. The restaurant, which literally translates to “High Quality,” offers a smart and creative take on Mexican cuisine in a vibrant neighborhood atmosphere. This project builds upon the myriad of experience Nawab has had with the cuisine, including Mexican street food concept Choza Taqueria, in which he became partner in 2014, as well as his time spent as executive chef of New York City hotspot La Esquina.

Nawab’s inherent refinement and less-is-more style of cooking has earned him critical praise throughout the years, beginning with his time with Tom Colicchio in the kitchens of Gramercy Tavern, Craftbar and Craft- the latter of which received three stars from The New York Times and won the James Beard Foundation’s “Best New Restaurant” Award during Nawab’s tenure at the helm.

His loyal following picked up steam while Nawab served as executive chef of East Village gastropub, The E.U., during which time he received StarChef’s “Rising Star Chef” award, and through the opening of his first proprietary restaurant Elettaria, which landed him a spot on Food Network’s “Iron Chef America” and inclusion in Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (Phaidon, 2009).

An avid gym-goer with a deep personal interest in health and wellness, Nawab also owns Indie Fresh – a fast casual concept featuring wholesome, nutritious, and ever-flavorful bites and beverages – with locations in Gotham West Market and Chelsea Market in NYC. Most recently, Nawab opened a modern Italian restaurant in the Pizitz Building in downtown Birmingham, AL. Fero is an ode to the South with a nod to Birmingham's history as a steel town (Fero translates to “steel”), spotlighting locally-sourced ingredients with an eclectic menu of bright, Mediterranean-inspired fare.

Roasted Cauliflower

Dukkah Spices & Crispy Puffed Rice

For the cauliflower

In a medium size heavy pan add the olive oil and heat to medium. Add the cauliflower all at once and stir occasionally. Cook for about 5 minutes. Turn the heat to low and place a lid on the pan. Cook until the cauliflower is tender about 5 minutes more. Season to taste with salt.

For the dukkah spice blend

Add all the spices to a dry pan and toast over low heat about 2 minutes, The spices should be intensely aromatic when fully roasted. Add the spice mixture to a bowl and add in the nuts. Add the puffed rice and the coconut sugar and toss to combine. Season with salt to taste.

For the cauliflower hummus

Dice the cauliflower stalks and add to a saucepot. Add the leaves as well. Cover with cold water and bring to a boil. Season with salt to taste. When the stalks are tender, about 8-10 minutes pour through a strainer to remove all the water. Add the boiled stalks to a blender and add the tahini and olive oil. Puree on high speed until smooth and reserve in a bowl.

Assembly​

On a serving tray spoon some of the cauliflower tahini and spread into a thin layer. Spoon over the roasted cauliflower so the pieces are all touching the hummus. Liberally sprinkle the dukkah over top of the cauliflower and serve.

Chicken Cacciatore

Piquillo Peppers & Pearl Onions

For the chicken

Season the chicken with salt and pepper. In a heavy cast iron pan add 1 Tbs grapeseed oil. Add the chicken the the pan skin side down. Need to hear a strong sizzle sound. Immediately place the chicken in the oven at 400 degrees and cook for about 10 minutes. When the chicken comes out of the oven place the chicken on a plate to rest. The skin should be deep golden brown and crispy.

For the sauce

Add the oil to a pot and heat to medium heat. Add the onions and garlic and cook for about 5 minutes over medium heat until soft. Add the 2 kinds of peppers the piquillo and the red peppers to the pot. Cook for about 10 minutes over low heat while coverd. The pepper should be very soft and the liquid should be coming out of them to form a stewish kind of look. Add the wine and simmer for about 12 minutes until the pan starts to dry up. Add the thyme, oregano, bay leaf, dijon and water. Cook the sauce over low heat for about 20 minutes.

Assembly

Using a casserole pan or a shallow baking dish, pour in the sauce and add the chicken on top (skin side up). Place in the oven and bake at 350 degrees until the chicken is cooked fully. Serve immediately.