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The Eastern Eye Indian Restaurant, Plymouth

  • Eastern Eye in Plymouth
  • Eastern Eye in Plymouth
  • Eastern Eye in Plymouth
  • Eastern Eye in Plymouth
  • Eastern Eye in Plymouth
  • Eastern Eye in Plymouth
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Callum .

Kallum Abdul - The Eastern Eye

Kallum has been the Proprietor Chef at the Eastern Eye for nearly 20 years. Here we find out a little more about the chef, his restaurant and why the Eastern Eye has enjoyed such success over the years....

What motivated you to become a chef?

AK: Cooking is in my genes. My grandfather and father were both involved in the industry for many years. They were both passionate chefs and i am too.

Who would you most like to work with?

AK: I'm a big fan of Ainsley Harriott who came to our restaurant recently and was very impressed with our food. I have always been a big fan of Ready Steady Cook.

Tell us about your current menu?

AK: My menu has been created using my own personal recipes. We offer highly unique dishes like Kalam Karishma and Kalam's Delight, which is a sweet, hot and sour dish. These special dishes are very popular with our customers.

Which dish on the menu would you recommend to a customer?

AK: If they like a mild dish it would be the Mirpurie Patice. If they prefer a medium dish, i would recommend the Baharie Special or the Jogonathour Special. For anyone who is new to Indian cooking i would recommend the Kalam Karishma or the Zul Zula.

Which chef has been your greatest inspiration?

AK: It would have to be Gordon Ramsay for being not only a fantastic chef, but also such a great businessman. I love the way he runs his restaurants, I really like his dedication and being a perfectionist - two things i strive to do with my business.

What is your favourite local ingredient?

AK: All the fresh vegetables and local organic fruits we use to make our pastes. I believe they really make a difference.

Why should people visit you?

AK: The Eastern Eye is unique. I believe our love of cooking translates to our food, making it the very best! But you don't have to take my word for it - come along and taste it for yourself!

In your experience what is the most important thing about cooking?

AK: it has to be the passion for the job.You have to love cooking to produce the best tasting food. Cooking is an art, and some say you either have it or you don't, but becoming a successful restaurant owner and Chef does not happen overnight.

I spent years working in several Bangladeshi restaurants. I have also done a lot of research in India and have gained valuable experience working in some of the successful hotels run by members of my family.

On top of this, i am lucky enough to have a very good team working around me - two kitchen staff and two front-of-house staff - that make our venue a five star restaurant. 

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