Chef Aqeel Abbas

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Chef Aqeel Abbas

Professional Chef: I am Expert in:
1. Italian
2. Continental
3. Mexican
4. Thai Food
5. Chinese
6. Pakistani
7. BBQ
8. Cold Kitchen
9. Snacks
10. Train the trainers.

Innovative to create new menu and dishes.
11. Executive Chef

26/05/2025

Chuti Gulzar bhe gi

19/01/2025

Meet Chef Aqeel Abbas: Culinary Visionary and Executive Chef.

Chef Aqeel Abbas is a seasoned culinary professional with over two decades of experience in the food production industry. As the Founder and Head Chef of Yellow Taxi Pizza Co., he has redefined pizza-making with innovative techniques and a commitment to quality.

Aqeel’s career includes leadership roles in esteemed establishments. As Executive Chef at 𝗙𝗼𝗼𝗰𝗵𝗮 𝗛𝗼𝗹𝗱𝗶𝗻𝗴𝘀 and California Pizza, he led menu innovations and optimized kitchen operations, earning a reputation for excellence. At Elahee Buksh Group, he showcased exceptional team-building and operational expertise, delivering memorable dining experiences.

Starting as a Lead Line Cook at 𝗧𝗵𝗲 𝗥𝗼𝘆𝗮𝗹 𝗥𝗼𝗱𝗮𝗹𝗲 𝗖𝗹𝘂𝗯, Chef Aqeel Abbas progressed to Assistant Chef roles at Café Flo and 𝗘𝘀𝗽𝗿𝗲𝘀𝘀𝗼 𝗖𝗼𝗳𝗳𝗲𝗲 𝗛𝗼𝘂𝘀𝗲𝘀 𝗣𝘃𝘁. 𝗟𝘁𝗱., mastering food preparation and team coordination. His tenure as Head Cook at 𝗘𝘃𝗼𝗹𝘂𝘁𝗶𝗼𝗻 𝗖𝗮𝘁𝗲𝗿𝗶𝗻𝗴 highlighted his skill in managing large-scale catering operations.

Chef Aqeel Abbas holds a Bachelor's degree in Food Service and Dining Room Management from Karachi University, combining practical expertise with a solid academic foundation.

Connect with Chef Aqeel Abbas to explore his expertise in food safety, team building, and innovative cooking.

Clap recognizes Chef Aqeel Abbas, for his outstanding performance, which has fueled organizational growth!

Want to be featured? Share your LinkedIn and a pro photo with clapdigitalagency@gmail.com or for a faster response, you can send them WhatsApp at +92 311 2791983.

Let's show off your journey!

11/01/2024

Aa jayo sab mere dostyo pizza khane

.

07/08/2023

Time to guzar he jata hi acha ho ya bura
Bas logo k lehjhye yaad rah jatye hi

04/09/2022

Pizza Fries Recipe
https://www.facebook.com/Chef.Aqeel
Ingredients:

Potatoes 4 (Cut into finger slices)
Salt as to taste
Black Pepper Powder as to taste
Corn Flour 1 tbsp
Pizza Sauce as You Required
Mozzarella Cheese Slices 4
Black Olives as You Required
Green Olives as You Required
Button Red Chilli 1/2 tsp (Crushed)
Oregano 1/2 tsp
Capsicum 1 tbsp (Chopped)
Mayonnaise as you required

Direction/Method:

Take a Large bowl and add Potatoes, Corn Flour and mix it well and then add salt, Black Pepper Powder and mix it well and then fry it.
After fried take a bowl and put some Fried fries and then sprinkle Pizza Sauce and mix it and then add Mayonnaise and sprinkle Capsicum, Green Olives, Some Button Red Chilli, Oregano and put Mozzarella Cheese Slice.
After that again sprinkle Button Red Chilli and put fried fries and then again spread Pizza Sauce, Mayonnaise and put Mozzarella Cheese Slice. After that Sprinkle again Capsicum, Black Olives, Button Red Chilli, Oregano and cover it and microwave it for 1 minute. Now Your Pizza Fries is Ready.

31/08/2022

Chicken Fajita Pizza

https://www.facebook.com/Chef.Aqeel

Ingredients

1 Pizza Dough Recipe enough for 2 pizza's
2 Tbsp oil
1 lrg bell pepper chopped
1 lrg medium onion chopped
1 1/2 chicken breasts cubed
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp granulated sugar
1/2 tsp Chicken bouillon cube crushed
1/4 tsp cayenne pepper
1/4 tsp cumin
1/2 tsp pepper
2 C salsa
2+ C Mexican style shredded cheese or mozzarella if you can't
find Mexican style

Instructions

while the pizza dough rises you can work on the chicken
Saute the pepper and onion in the oil and add the chicken to the pan once it's hot.
Mix the 10 dry ingredients together and sprinkle over the chicken (or just use 3 Tbsp of fajita mix)
Place a pizza stone in the oven and Preheat the oven to 425
Roll the dough out (and make it stuffed crust if you want at this point)
prebake the crust half way - 6 mins
Sprinkle half the chicken, onion and pepper over each pizza dough
Sprinkle half the salsa over each pizza
"Sprinkle" as little or as MUCH of the Mexican style shredded cheese as you'd like
Finish baking for 6 mins (I cook mine on a pizza stone for a crisp crust) or if you choose not to prebake you can cook the entire thing for 12 mins.

29/08/2022

Grill Hamburger
https://www.facebook.com/Chef.Aqeel
Ingredients
2 pounds ground beef
1 egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

Directions
Preheat a grill for high heat.

Step 2
Mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic in a large bowl using your hands. Form the mixture into 8 hamburger patties.

Step 3
Lightly oil the grill grate. Grill patties until browned and no longer pink, about 5 minutes per side.

28/08/2022

The Best Pizza Dough Recipe

https://www.facebook.com/Chef.Aqeel

Ingredients

▢ 2-2 ⅓ cups all-purpose flour OR bread flour¹ divided
(250-295g)
▢ 1 packet instant yeast² (2 ¼ teaspoon)
▢ 1 ½ teaspoons sugar
▢ ¾ teaspoon salt
▢ ⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
▢ 2 Tablespoons olive oil + additional
▢ ¾ cup warm water³ (175ml)

Instructions

Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12" circle.
Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

27/08/2022

Chicken Karahi Recipe

https://www.facebook.com/Chef.Aqeel

26/08/2022

Mutton Yakhni Pulao

https://www.facebook.com/Chef.Aqeel

Ingredients
For the mutton yakhni / stock:

▢ 2 tablespoons fennel seeds saunf
▢ 2 tablespoons whole coriander seeds sabit dhaniya
▢ ½ kg bone-in small mutton pieces (preferably leg or shoulder meat) goat meat
▢ 1 medium onion cut into quarters
▢ ½ garlic pod
▢ 1 inch piece ginger
▢ 2 bay leaves tez patta

For the rice:

▢ ¼ cup oil
▢ 2 onions sliced
▢ ½ teaspoon black cumin seeds shah zeera or kala zeera
▢ ½ teaspoon cumin seeds zeera
▢ 6 cloves
▢ 2 cinnamon sticks
▢ 2 black cardamom
▢ 10 - 12 black peppercorn
▢ 2 tablespoons ginger garlic paste
▢ 2 tablespoons yoghurt
▢ ½ kg basmati rice
▢ 4 green chili
▢ ½ teaspoon screwpine essence (kewra- optional)
▢ ½ teaspoon yellow food colour (zarday ka rang- optional)

Instructions
For the mutton yakhni / mutton stock:

Place the fennel seeds and whole coriander seeds in a clean piece of muslin cloth (known as malmal ka kapra in Urdu / Hindi) and tie a knot around it, or tie it tightly with cotton thread. This is known as potli in Urdu or bouquet garni in English. In case muslin cloth isn’t available, a tea infuser ball can also be used. Just make sure it’s the right size.
Take a large pot and place mutton pieces, onion cut into quarters, garlic cloves, ginger, salt and bay leaves in it. Add the bouquet garni of spices along with about 7 - 8 cups of water. Bring the mutton to a boil and turn heat to low. Boil the mutton on low simmer till it is tender (about 1 - 1 ½ hours) and around 4 - 5 cups / ½ litre of yakhni / stock is left. The mutton will be cooked for about 10 minutes in the next step so it needs to be tender but not super tender else it will break apart.
Drain the mutton in a colander making sure to reserve the yakhni / stock in a large bowl. Throw away the bouquet garni of spices along with onion, ginger and garlic reserving the mutton pieces.

For the rice:

Clean and wash the basmati rice. Soak for around ½ hour.
Heat oil in a large pot and add sliced onions.
Fry till they are golden brown and crispy and remove with a slotted spoon. Drain the onions on a kitchen towel - as they cool they will crisp up further. Removing the onions at this step and adding them in the end will ensure the colour of the rice is more white versus cream.
Heat up the same oil and add the whole spices - cloves, cumin seeds, black cumin seeds, cinnamon stick, black cardamom and black peppercorn.
Fry off the whole spices for a minute and then add the ginger garlic paste.
After frying off the ginger garlic paste add the mutton pieces followed by yoghurt. Fry for about 5 - 10 minutes till the water dries off.
At this point add the soaked and drained rice along with ½ litre (4 - 4.5 cups) of the yakhni / stock. The yakhni / stock liquid needs to be in the same ratio as the quantity of rice used, so measure accordingly. In case there isn’t enough yakhni / stock add water and if there is too much yakhni / stock then reserve the remainder. Don’t throw it away as it can be drunk as a mutton soup.
Bring the mutton and yakhni / stock mixture to a boil and cook on low - medium till the water is almost evaporated from the top.
At this point, add green chilies and yellow food colour (if using) along with kewra essence (if using).
Close the lid on the pot and cook on low simmer (dufor about 10 - 15 minutes till the rice is done. You can tell when the pulao is done when all the water is absorbed from the sides. Some of the rice grains will still be sticky but let the rice sit for around 10 minutes, and the rice will be separated.
To serve, dish out the rice and garnish with the fried onions. Serve with raita on the side.

24/08/2022

Hello Every One ill will be back

08/11/2021

THE THREE LAYERED PIZZA
https://www.facebook.com/Chef.Aqeel

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