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Aktar Islam

@aktarislam_

Chef, Restaurateur, TV Presenter
Brummie, All round nice guy... most of the time! Progressive Indian cuisine Michelin⭐️⭐️ Opheem.com Aktarathome.co.uk
Food Hospitality
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Top Instagram Posts of Aktar Islam

Aktar Islam’s Most liked posts from the last 30 uploads.

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Recent 30 posts with likes and comments overview.

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Back on the box tomorrow morning! Thrilled to be cooking up a traditional vindaloo on my old mate James Martin’s show saturdayjamesmartin , always a joy to return. Huge thanks to jamesmartinchef and his brilliant team for having me back, and for making it such a fun, welcoming space. Even better, I got to share the kitchen with my dear friend midsummerchef and the ever inspiring shiviramoutar ; and yes, jamesmorrisonok brought the tunes and the charm, what a lineup! Tune in for spice, stories, and a whole lot of laughter. #SaturdayKitchen #VindalooVibes #GratefulHeart #ChefLife #FoodAndFriendship #aktarathome #opheem 2025-10-03 18:56:07 Back on the box tomorro.. 316 -27% 16 +18%
Bhartha - Tomato, Reimagined. From the Isle of Wight to the smoky kitchens of North India, this dish traces the tomato’s journey through memory, migration, and fire. Inspired by bhartha, also known as bortha or chokha; we celebrate the sweetness, acidity, and umami of the tomato, layered with the charred depth that defines traditional North Indian cooking. We also draw flavours from South India’s tangy rasam and tomato chutney, a bold Rajasthani chilli ferment, Bengali herby green chutney, a burnt tomato jelly and a consommé made from the tomato’s own seeds and flesh. Across the Indian diaspora, tomatoes have been roasted, mashed, spiced, and stewed each preparation a reflection of place, adaptation, and nod to its cultural roots. This dish is our way of honouring that journey. A tapestry of techniques, a tribute to heritage, and a celebration of how flavour travels. Every year, I wait for our seasonal tomatoes to arrive in our kitchens. Their arrival marks a moment to reflect and to honour. This dish is my way of saying thank you to the tomato and to how it has contributed to Indian cuisine. #progressiveindiancuisine #michelin #IsleOfWightTomatoes #BritishProduce #SeasonalIngredients #TomatoSeason #SummerHarvest 2025-09-02 21:35:04 Bhartha - Tomato, .. 227 -47% 4 -70%
Opheem is not just a restaurant. It’s a reflection of my journey through memory, history, and the ever evolving landscape of Indian cuisine. We draw from the entire subcontinent, from the borders of Afghan/Pakistan to the hills of Burma. From Mughal opulence to tribal simplicity. From street-side brilliance to royal kitchens. Every dish is rooted in tradition, but reimagined through a very personal lens. Indian food doesn’t exist in isolation. It’s a tapestry woven with threads from across the world. Persian, Arab, Portuguese, French, British, Chinese; each influence absorbed, adapted, and made uniquely Indian. We celebrate British seasonality with reverence. Rare breeds, coastal bounty, and the quiet excellence of our farmers. Indian philosophy meets British terroir each plate a dialogue between past and present, east and west. Opheem invites you to reconsider what Indian food can be. To explore its complexity, its regional diversity, its stories. It’s a journey of discovery for our guests, and for me. As I learn, I share. The path is long, but it’s exciting and always, delicious! #progressiveindiancuisine #michellin #OpheemPhilosophy #ModernIndianCuisine #CulinaryJourney #IndianFoodReimagined #BritishProduce #SeasonalCooking #RareBreeds #ChefAktarIslam #FoodWithMeaning #CulturalDialogue #FromPakistanToBurma #IndianSubcontinent #RegionalIndianFood #MichelinJourney #PlatedStories #OpheemExperience 2025-08-19 04:28:53 Opheem is not j.. 308 -29% 8 -41%
Aamer Tok; A Bengali mango soup, sour and elemental. A distilled expression of place, season, and tradition. In Bengali cuisine, sourness isn’t just a flavour it’s a philosophy. It punctuates the meal, cleanses the palate, and balances the heat. Tok the sour course is often served at key stages of a meal, a quiet counterpoint to the richness that precedes it. Unripe mango is central to this ritual. Its acidity is prized, its season fleeting. In aemer tok, it’s simmered gently, coaxed into softness without losing its edge. The result is a dish that’s both austere and expressive, grounding in its simplicity. Here, we pair it with puffed wild rice for texture, curry leaves and chilli for aromatic lift, and cured Cornish bass belly a nod to British terroir. The bass brings depth and salinity, its richness offset by the mango’s clarity. This is not fusion. It’s dialogue. Between Bengal’s culinary grammar and Britain’s coastal abundance. Between tradition and reinterpretation. #progressiveindiancuisine #michelin #AemerTok #BengaliCuisine #BritishProduce #CornishBass #SeasonalCooking #CulinaryHeritage #AktarAtHome #IndianFoodStories #MangoSeason #FoodWithMeaning #ChefLife #FlavourFirst #CulturalDialogue #PlatedPoetry 2025-08-19 03:58:24 Aamer Tok.. 151 -65% 2 -85%
Amla Macher Johl Poached halibut, gently cooked in a broth of fermented green strawberry and gooseberry; it’s spicy, tangy and unapologetically fresh. A Bengali style celebration of acidity, where unripe fruit isn’t discarded, but revered. It’s a technique rooted deep in the kitchens of the subcontinent, where sourness isn’t just a flavour; it’s a philosophy. From the tamarind laced stews of southern India to the green mango chutneys of Bengal, the use of tart, young fruit is a way of brightening, awakening, and balancing. As you travel eastward through West Bengal, across Bangladesh, and into the misty hills of Manipur the palate shifts. Fermentation becomes more prominent, herbs more wild, seafood more central. By the time you reach Burma, the flavours have stretched into something entirely new, yet still tethered to the same ancestral instinct; to coax brilliance from what’s raw and untamed. Here, mussels, razor clams, and sea herbs echo the coastal soul of the broth. Jersey royals and courgettes bring softness and earth. It’s a dish that speaks of migration, memory, and the quiet power of sourness/acidity. #progressiveindiancuisine #michelin #birmingham #PoachedHalibut #FermentedFruit #BengaliCuisine #ModernIndianFood #SeafoodLovers #CulinaryHeritage #EastwardFlavours #BritishProduce #FoodStorytelling #ChefLife #TartAndTrue #GooseberryBroth #GreenStrawberryMagic #FlavourMigration 2025-08-16 04:03:38 Amla Macher.. 623 +44% 6 -56%
Some dishes do more than nourish; they comfort, connect, and carry stories across oceans. This Keralan fish curry, meen mappas, was added to our menu for one reason, to help a young colleague feel at home. She was homesick, missing the warmth of her mother’s cooking. So we recreated the dish that reminded her of family, belonging, and the coastal kitchens of Kerala. Seeing it on the menu made her feel seen, appreciated, and embraced. Meen mappas hails from the Nasrani Mappila, the Syrian Christian community of Kerala. With roots tracing back to ancient trade routes and early Christian settlers, their cuisine is a beautiful blend of Kerala’s native ingredients and subtle Middle Eastern influences. Coconut milk, spices, and seafood come together in dishes that are both comforting and complex. Our reimagining of this cultural gem is, barbecued monkfish, freshwater king prawns, String beans & seasonal kale, all brought together in a light yet deeply flavourful coconut milk sauce. It’s a dish that speaks of heritage, hospitality, and the quiet power of food to make someone feel at home. #progressiveindiancuisine #michelin #MeenMappas #KeralaCuisine #NasraniMappila #TasteOfHome #FoodWithHeart #CulinaryStorytelling #AktarAtHome #OpheemMoments #HeritageOnAPlate #IndianFoodReimagined 2025-08-14 03:06:28 Some dishes do more.. 93 -78% 0 -100%
Every autumn and winter, this dish returns. The tandoori sand carrot—spicy, sweet, rich, tangy, and textured. It changes every year, but the carrot is always the star. Since our first winter, it’s been a quiet promise to our guests: That simplicity can be profound. That creativity doesn’t need extravagance. That meaning can be carved from a single root. We push ourselves to make dishes that speak of season, of soul, of story. And this one, humble as it may seem, says it all. #progressiveindiancuisine #michelin #vegeterian #finediningram #vegetarianfinedining 2025-08-13 04:56:08 Every autumn and wi.. 170 -61% 3 -78%
A dish that brought together the best of early spring and tradition. Roast cod; golden, crisp, and unapologetically old school. While many choose to poach or steam, I’ve always loved the depth and character that roasting brings. Paired with beautiful British asparagus, a smoked asparagus purée, and a Keralan coconut milk sauce that ties it all together with warmth and soul. Technique matters. Ingredients matter. And sometimes, the simplest choices carry the most flavour. #progressiveindiancuisine #michelin #birmingham #finedininglovers #foodiegram 2025-08-13 04:38:02 A dish that brought to.. 188 -56% 0 -100%
On this edition I’m sharing a wonderful selection of crowd pleasing tandoori recipes that I cook at home, and they’re perfect if you want to wow your guests at your next barbecue! Pop over to the deliciousmag website for recipes and tips to create the perfect tandoori feast for you to enjoy with your friends and family. #deliciousmagazine #aktarathome #barbecue #tandoori #indiangrill #desigrill Images by andrewhayeswatkins 2025-08-04 13:32:51 On this edition I’m s.. 140 -68% 6 -56%
An absolute honour to welcome Chef marcuswareing and his lovely family to Opheem today. On behalf of our city’s hospitality community and The city of Birmingham; we give you the warmest welcome! A chef whose work has inspired generations; thank you for taking the time to visit us in our little corner of the Jewellery Quarter. It was a real pleasure sharing our kitchen philosophy and my personal journey of culinary exploration with you. Until next time, chef. #Opheem #MarcusWareing #BirminghamEats #progressiveIndiancuisine #ChefLife #britishhospitality #masterchef 2025-06-19 05:24:18 An absolute honour to w.. 798 +85% 8 -41%
Exciting news! This Saturday morning at 9.30am, I make my debut appearance on Saturday Morning Kitchen with the fantastic jamesmartinchef — a friend; someone I’ve known and worked with for years. It was an absolute pleasure catching up with him, alongside my fellow guests: the incredibly glamorous model/pub landlord jodiekiddoffical , chef & author emilyscottfood and chef cwharrison1 from the renowned Restaurant Gwen. I had the opportunity to showcase one of my signature dishes; Orkney scallops with Indian XO and almond korma. Cooking in such great company made the experience all the more special, and the kitchen was filled with mouthwatering flavours and great conversation. A huge thank you to James and the team for having me; it was a truly memorable morning of delicious food, laughter, and shared culinary passion. Looking forward to sharing more of my journey with you all! #jamesmartinsaturdaykitchen #foodie #foodlover #weekendtv saturdayjamesmartin 2025-05-08 23:20:09 Exciting news! This S.. 933 +116% 50 +270%
I promise there’s a good reason why I’m casually brandishing a carving fork 😂 Tonight at 7pm on BBC 2; the banquet to celebrate 20 years of greatbritishmenu It was a wonderful day celebrating some of our nation’s modern day heroes. The day was filled with so much laughter and wonderful stories from all of our personal journeys as part of 2 decades of GBM. 2 decades of the brightest of our nations culinary talent pushing themselves to be the best they can be whilst also celebrating the best of British culture, history, innovation and not forgetting wonderful British ingredients. Massive congratulations and my heartfelt gratitude to markmccabe_chef littlechefsally delportjean amberlfrancis for such a brilliant menu, truly befitting a banquet to celebrate this very special milestone. #greatbritishmenu #20years #britishhospitality #gbmbanquet #gbm 2025-03-28 18:31:03 I promise there’.. 540 +25% 13 -4%
🎉 20 Years of greatbritishmenu ! 🎉 Tonight, this years journey culminates in the final banquet, celebrating two decades of culinary brilliance. To mark this special occasion, I’m thrilled to announce a giveaway of 50 copies of the Great British Menu recipe book, commemorating this amazing milestone. Inside, you’ll find iconic recipes from the last 20 years—including my winning recipe, which holds a special place in my heart. ❤️ We’ll be sending an email out to everyone on our mailing list with details and Winners will be notified soon—good luck, and let’s continue celebrating the legacy of *Great British Menu*! 🎊 #GreatBritishMenu #AktarIslam #RecipeGiveaway #CulinaryCelebration #WinningDish #20YearsofGBM 2025-03-28 18:01:22 .. 502 +16% 12 -11%
masterchefuk The Professionals is on the hunt for the best and brightest in the culinary world. Seeking chefs from all backgrounds to bring their unique flavors and creativity to the kitchen. 🌟 Diverse perspectives and experiences make our industry rich and vibrant. If you have a passion for cooking and a story to share, now’s your chance to shine! ✨ Apply now and be a part of something extraordinary! #MasterChefTheProfessionals #DiverseChefs #CulinaryExcellence 2025-03-09 20:22:36 masterchefuk The P.. 110 -74% 0 -100%
We are beyond thrilled to announce that we’ve received our 2025 plaque! ⭐️⭐️ This prestigious accolade holds immense significance for us, as it represents the culmination of our relentless dedication to culinary excellence. Each year, we eagerly anticipate this moment, cherishing the honour, recognition and responsibility that comes with it. We extend our heartfelt gratitude to michelinguide for this esteemed recognition. Our deepest thanks go out to our exceptional team for their unwavering passion and commitment. We are incredibly proud to represent Birmingham on the global culinary stage and are excited to continue pushing culinary boundaries. Here’s to celebrating this incredible milestone and striving for even greater heights in the future! #MichelinStars #CulinaryExcellence #Birmingham #Grateful #Teamwork #michelinplaquegbi2025 #michelinstar2025 2025-03-06 20:01:45 We are beyond.. 1,046 +143% 38 +181%
20 years of handfmarlow a true British icon! Our ONE and ONLY 2 Michelin starred pub! ⭐️⭐️ Thank you cheftomkerridge bethcullenkerridge & the entire team for such wonderful heartfelt hospitality, thank you so much for the love over the years. You guys have inspired me and so many others in our industry to push to be the best we can be. Thank you for your friendship from the moment I walked in to the GBM kitchen all those years ago ❤️ 🙏🏽 What an awesome night with so many amazing people! The food was delicious, we were treated to a menu that was just delightful in every way and all finished off with world’s most pampered strawberry! The entire team were so welcoming, the front of house team were just the best! #handandflowersmarlow #2michelinstars #20yearsofexcellence #bestofbritishhospitality #2starfamily 2025-03-04 18:11:00 20 ye.. 706 +64% 8 -41%
opheemrestaurant has retained its 2 Michelin stars, we’re so proud of the team for pushing themselves to be the best they can be! I want to thank our guests as without you we couldn’t do this. Finally a massive thank you michelinguide for their support over the last 6 years. We’ve got a really exciting year ahead, 2025 is going to be awesome. 2025-02-13 00:44:25 opheemrestaurant ha.. 737 +71% 50 +270%
greatbritishmenu has been such an important part of my life, the GBM family gave me the confidence to push myself to be the best that I can be. It was an honour to compete and a greater honour to be a veteran helping amazing talented chef be the best they can be! This week is awesome, such an evenly matched group of chefs displaying so much passion about their food as well as their chosen great Britons. I learned so much this week and also ate so well! Thank you Chefs! My gratitude to markmccabe_chef hannahroseyachtchef edin.ch.chef calumjmunro for treating me to a week of generous cooking from the heart! As always one of the highlights is working with; and just basically having a laugh with my mate the absolutely awesome andioliver ❤️🙏🏽 #greatbritishmenu #20thbirthday #20yearsmakingchefsfamous #britishhospitality 2025-02-12 03:30:56 greatbritishmen.. 524 +22% 12 -11%
It’s an incredible honor of being a guest at the chef’s table for the final four on MasterChef! What an extraordinary journey it has been, witnessing the passion, creativity, and sheer talent of these amazing chefs. Congratulations to the final four! Your dedication, skill, and artistry in the kitchen have truly been inspirational. Each dish was a masterpiece, showcasing the best of culinary excellence. Thank you, masterchefuk for this unforgettable experience. To the final four, keep pushing boundaries and creating magic; your future is bright, and I can’t wait to see where your culinary adventures take you! 🎉🍴✨ #MasterChef #FinalFour #ChefsTable #CulinaryExcellence #Congratulations #Inspiration 2024-12-10 02:05:51 It’s an inc.. 692 +60% 0 -100%
We are thrilled that Opheem has been listed as number 6 in the UK on this year’s Harden’s 100 Best UK Restaurants! 🙌🍽️ A huge thank you to hardensbites for this incredible recognition. We are honoured to be among such esteemed company. Congratulations to all the other amazing restaurants listed—your dedication and creativity are inspiring! 🎉👏 This achievement is a testament to the hard work and passion of everyone in the UK hospitality scene. Despite the challenging trading conditions, you continue to elevate the culinary experience and support each other. We are proud to be part of this resilient community. 💪❤️ Thank you to our fantastic team, our loyal guests, and everyone who has supported us on this journey. 🙏🏽 #Opheem #Hardens100 #BestUKRestaurants #UKHospitality #Celebration #Grateful 2024-12-07 16:02:05 .. 168 -61% 11 -19%
I’m signing this petition to help Acorns Children’s Hospice have a voice. They need the Children’s Hospice Grant to keep caring for local children but they need our help to make the government listen. I’m doing my part … are you? Sign it here: www.change.org/savethegrant #savethegrant 2024-08-05 20:09:17 I’m signing thi.. 41 -90% 7 -48%
So last week I was honored to receive the Chef award at the prestigious thecaterermag Catey 2024! 🏆🍽️ Thank you to everyone who has supported me on this incredible culinary journey. From my mentors to my team and our wonderful guests, this recognition wouldn’t be possible without you. Let’s keep creating delicious memories together! 🙌🔥 What the judges said “An absolutely dedicated restaurateur who does so much for his region, as well as running a restaurant leading the way with Indian flavours.” Claude Bosi “Outstanding achievement on a culinary level, and his sense of community and continuous support of charitable organisations shines through. A proud and humble chef who is a great ambassador for the UK food landscape.” Tom Kerridge #Cateys2024 #ChefLife 2024-07-11 20:56:33 .. 405 -6% 28 +107%
What an amazing night! Incredible achievement for our opheemrestaurant family! Well done to everyone in the team. Congratulations to everyone who made the list, it’s testament to the hard work and dedication of our teams, our guests for their support and our suppliers who give us the best ingredients allowing us to do what we do. Massive thanks to everyone nationalrestaurantawards for putting on such a wonderful event and getting us all together for the night to celebrate. #top100restaurants #nationalrestaurantawards #top10ukrestaurant 2024-06-11 19:07:47 What an amazing night! .. 422 -2% 26 +92%
Album cover for our new single… Lovely to catch up with my old friend stuartmanley today, we had a laugh took a few pictures just like the old days x ❤️👊🏽 2024-05-25 05:18:21 Album cover f.. 324 -25% 5 -63%
Honoured to be part of the masterchefuk 20th Anniversary celebrations. Over the years the competition has launched so many careers, allowed so many to fulfil their dreams and in turn made British hospitality and our food scene so much more vibrant. #masterchef #20thanniversary 2024-05-15 23:09:02 Honoured to be part of th.. 617 +43% 25 +85%

On average, Aktar Islam gets 431 likes and 14 comments per post. (Historical)

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