Taste Asia Magazine Interview with Chef Nigar Parvin: Exploring Asian Culinary Treasures (Issue)

Every edition of Taste Asia begins with the same curiosity: who are the people shaping the future of food, and which stories deserve to be discovered?

In this issue, our cover belongs to Chef Nigar Parvin, whose journey into the professional kitchen is as unconventional as it is inspiring.

With a background in Engineering and a Master's degree in Data Science and Analytics, Nigar did not follow the traditional route into hospitality. Yet her story reminds us that great chefs are not defined by where their journey begins, but by the passion, discipline and determination they bring to the kitchen.

In our exclusive interview, Nigar speaks openly about moving from Data Science into professional cooking, developing her craft in demanding kitchens, working alongside Giancarlo Caldesi, competing at the British Culinary Championships and building a culinary identity that combines classical European technique with the flavours and memories of her South Asian heritage.

What stands out most is her belief that "Cooking is an act of love."

It is a simple statement, but one that says a great deal about the chef she is becoming. Behind every refined plate is an understanding that food carries memory, culture, generosity and emotion. Whether she is preparing her signature Chicken Meatballs in Rich White Gravy, creating an elegant scallop dish or returning to the Bengali flavours of her childhood, Nigar approaches food with both precision and heart.

Her story also represents something increasingly important within Britain's restaurant industry: a new generation of chefs bringing different experiences, cultures and perspectives into professional kitchens. Nigar's ambition extends beyond restaurant service. With more than 80 original recipes already developed, she hopes to make professional techniques approachable for home cooks, publish a cookbook, teach others and, one day, open a restaurant of her own.

At Taste Asia, these are exactly the stories we want to tell.

We continue to be a voice for exceptional chefs, restaurateurs and culinary professionals whose talent deserves a wider audience. At the same time, we remain committed to discovering the culinary treasures of the United Kingdom - from celebrated restaurants and accomplished chefs to independent kitchens, regional specialities and remarkable dishes that may still be waiting for wider recognition.

Our journey is also increasingly international. Taste Asia is available in print across more than 190 countries and through over 40,000 retailers and platforms worldwide, including Amazon, Barnes & Noble, Waterstones, Walmart, Blackwell's and many more. That international reach gives us an extraordinary opportunity to introduce the chefs, restaurants and food stories we discover in Britain to readers around the world.

But our purpose remains simple.

We believe good food deserves recognition. We believe culinary heritage deserves protection. We believe talented chefs deserve a platform. And we believe there are still countless extraordinary food stories waiting to be discovered.

Chef Nigar Parvin's journey is one of them - a story of courage, discipline, cultural identity and ambition, with much of its most exciting chapter still ahead.

We are delighted to have her on the cover of this edition.

Enjoy the new issue of Taste Asia.