This week, it’s the turn of Abdul Salam, 52, head chef at The Jewel in the Crown,

Victoria Road, for 20 years.

Tel: 01793 522687

1. When did you first take an interest in cooking, and when did you decide you wanted to become a chef?

After I finished school in London. At the age of 16 I began working in Indian restaurants in central London.

2. Where did you do your training?

In the famous Curry Lord Indian restaurant in London.

3. How would you describe the style of food served in your restaurant?

Very authentic Indian using traditional cooking methods. For example, we use a clay oven burning charcoal to maintain authenticity.

4. Do you have a signature dish? If so, what?

At present my signature dish is a Lamb and Pumpkin curry. This is what I cooked at the Newby Tiffins Cup at the Houses of Parliament, and I won first prize. It is very popular with our customers too.

5. What would you order from your own menu?

I would order the signature dish I just described, but for a twist I would try King Prawn or chicken instead of lamb.

6. Your favourite vegetable, and why?

Fresh spinach, because it is very tasty and extremely popular in the Indian community and comes in loads of varieties.

7. And favourite dessert?

It would be fresh mango or lychee, or a Jalebi (Indian fritter in syrup).

8. Do you cook a lot at home? What sort of food?

From time to time, I cook Indian fish dishes and chicken dishes.

9. Where else locally do you like to eat?

The Blunsdon House Hotel. They serve a fantastic Dover Sole dish.

10. Why should people come to Jewel In The Crown?

Because we are one of the most popular restaurants in the UK with an international reputation. You can experience fantastic cuisine in luxurious surroundings.