Akhtar Nawab
Chef, Restaurateur, Author
Akhtar is an award-winning chef of Indian heritage who has embraced and mastered Mexican cuisine. He is the chef-owner of Otra Vez and Alta Calidad, and his approach to cooking is showcased in his debut cookbook, Good For You.
Brooklyn
New York
United States
- chef
- mexican food
- spices
- restaurateur
Featured Works
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Beyond the Broth: Soups
Soups are your secret to get more nutrition into every delicious meal.
Vegetable Broth
Use this vegetable broth for all of your soups and stews. Make a batch and keep it in the freezer for whenever you need it.
Zucchini Soup with Oregano
Inspired by the Sicilian combination of zucchini, oregano, and chile, Akhtar Nawab's soup has big, complex flavor.
Tomato Soup with Spanish Lentils
Akhtar Nawab's tomato soup recipe is brightened with vinegar, shallots, and extra-virgin olive oil.
Vegan Soubise
This vegan version of the classic soubise is a staple in Akhtar Nawab's kitchen.
Moroccan Carrot Soup
This vegan Moroccan carrot soup from Akhtar Nawab will surprise you with its body and texture from Arborio rice and a cashew purée.
Creamy Broccoli & Coconut Soup
This broccoli soup gets its creaminess from coconut milk and a vegan version of a soubise sauce, made with softened onions. It’s full-flavored, with dried herbs, seeds, and spices.
Cashew Purée
This cashew purée recipe from Akhtar Nawab can be made in advance; it adds richness to soups, stews, rice dishes, and more.
The World Is Your Pantry
To make big changes in your health, start with the little things.
Vegan XO Sauce
Add the hijiki, mushrooms, tamari, chile de árbol, ground spices, and reserved shiitake soaking liquid. Bring to a simmer and reduce by half, about 20 minutes. Use immediately, or cool and store in the refrigerator for up to 5 days.
Everyday Marinade
A marinade that is extremely versatile and works well on hearty vegetables, tofu, and tempeh.
White Lentil Hummus
Lentils are packed with protein and are so good for you. Use ivory lentils (urad) for this hummus, but feel free to substitute any lentils you have on hand.
Seed Crackers
Try these gluten-free crackers are packed with protein and good fats from seeds
Nut & Fig Granola
This granola with toasted nuts and seeds, coconut, and fig purée is gluten-free and energy-boosting. It might be your new go-to recipe. You can make it in advance and store it in an airtight jar for a couple of weeks, if it lasts that long. Snack on it straight from the jar or add it to yogurt for breakfast. I make a fig puree for sweetness, but you can substitute unsweetened applesauce if you don't want to prepare the purée.
Education
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Anna Tasca Lanza
Sicilian Cooking 2000 - 2000 -
California Culinary Academy
Associate's Degree, Culinary Arts 1993 - 1995 -
University of Louisville
Liberal Arts and Sciences 1992 - 1993 -
Bradley University
Liberal Arts and Sciences 1991 - 1992
Experience
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Chef-Owner
Otra Vez an Alta Calidad Restaurant Feb 2019 - Present (6 years) -
Partner
Bar Chinois Jan 2018 - Present (7 years) -
Chef-Owner
Alta Calidad Feb 2017 - Present (8 years) -
Founder
FoodFirst LLC/AKonsulting LLC Oct 2014 - Present (10 years)