Chef Muhammad Puttaroo

Chef At Home In London

With 16 years of experience in the culinary industry, I have dedicated my career to creating exceptional dining experiences that celebrate quality ingredients, refined techniques, and bold flavors. Trained at Thames Valley University and having worked in some of London's most renowned kitchens, my journey has shaped a cooking style that blends tradition with innovation.

My passion lies in sourcing the finest local and seasonal ingredients, crafting dishes that not only satisfy but leave a lasting impression. From classic French techniques to modern gastronomy, I bring a depth of knowledge and creativity to every plate. Whether it's a perfectly executed fine-dining dish or a comforting, rustic creation, my goal is to bring out the best in every ingredient.

For me, cooking is...

cooking, to me, is more than just preparing meals-it is an art, a passion, and a way to connect with people. Every dish tell a story...

I learned to cook at...

Thames Valley University

A cooking secret...

I use flavours, textures, and techniques to craft dishes that excite the senses.

My menus

Ambrosia Med Fusion

STARTER

Choose 1 dish

Chilled Cucumber Gazpacho – A refreshing blend of cucumber, Greek yogurt, mint, and olive oil, topped with sumac-dusted croutons

Burrata & Citrus Carpaccio – Creamy burrata cheese paired with thinly sliced oranges, grapefruit, pistachios, and a drizzle of honey-lavender dressing

Seared Tuna with Harissa Yogurt – Lightly seared tuna served over spiced harissa-infused yogurt, garnished with pickled fennel and microgreens

FIRST COURSE

Choose 1 dish

Spinach & Ricotta Ravioli with Lemon Za’atar Butter – Handmade ravioli with a Mediterranean twist, topped with a citrusy herb-infused butter sauce

Grilled Halloumi & Roasted Fig Salad – Warm halloumi cheese paired with roasted figs, arugula, and a pomegranate-balsamic reduction

Mussels in Saffron-Tomato Broth – Steamed mussels cooked in a white wine, saffron, and tomato broth, served with grilled sourdough

MAIN COURSE

Choose 1 dish

Chicken Tagine with Preserved Lemon & Couscous – Moroccan-style braised chicken infused with saffron, apricots, and almonds, served over fluffy couscous

Braised Short Rib with Pomegranate Glaze – Slow-braised short ribs in a pomegranate reduction, served with saffron mashed potatoes

Sea Bass en Papillote with Olive Tapenade – Mediterranean-style sea bass baked in parchment with cherry tomatoes, olives, capers, and herbs

Truffle & Mushroom Risotto with Manchego – Creamy risotto infused with black truffle, wild mushrooms, and Spanish Manchego cheese

DESSERT

Choose 1 dish

Rose & Orange Blossom Panna Cotta – A silky panna cotta infused with floral notes, topped with fresh berries and a pistachio crumble

Pistachio Baklava Cheesecake – A fusion of classic baklava and creamy cheesecake, topped with crushed pistachios and a honey drizzle

Dark Chocolate & Sea Salt Mousse – Rich chocolate mousse with a touch of flaky sea salt and a hint of espress

Olive Oil & Lemon Cake – A moist cake infused with citrus zest and extra virgin olive oil, served with vanilla bean gelato

Miyabi

STARTER

Choose 1 dish

Miso Soup – A traditional Japanese soup made with miso paste, tofu, and seaweed

Avocado & Salmon Tartare – A fresh blend of avocado, salmon, sesame oil, and wasabi

Ebi Nigiri – Grilled shrimp on sushi rice with a slight drizzle of soy sauce

Tuna Poke – A Hawaiian-inspired dish with marinated tuna, avocado, and sesame

FIRST COURSE

Choose 1 dish

Ramen Broth –

Hiyayakko – Cold tofu topped with green onions, grated ginger, bonito flakes, and a splash of soy sauce

Japanese Cabbage Salad – Thinly sliced cabbage tossed with a sesame dressing, offering a crunchy and refreshing first course

MAIN COURSE

Choose 1 dish

Teriyaki Chicken – Grilled chicken glazed with a sweet and savory teriyaki sauce

Sukiyaki – Hot pot dish with thinly sliced beef, tofu, vegetables, and udon noodles in a sweet soy-based broth

Katsu Don – Rice bowl topped with a breaded and fried lamb cutlet, egg, and onion

DESSERT

Choose 1 dish

Matcha Cheesecake – A twist on the classic cheesecake with the earthy flavor of matcha

Red Bean Mochi – Sweet mochi filled with smooth red bean paste

Sultan’s Sunday Roast

STARTER

All inclusive

Spiced Butternut Squash Soup – A creamy, lightly spiced soup with cumin, coriander, and a touch of coconut milk, served with warm sourdough bread

🥗 Pomegranate & Feta Salad – Fresh greens with pomegranate seeds, feta cheese, and a lemon-honey dressing

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

🍖 Roast Leg of Lamb – Marinated in garlic, rosemary, and olive oil, slow-roasted until tender and served with a rich halal gravy. (Alternatively, roast chicken or beef can be used.)

🥔 Crispy Roast Potatoes – Fluffy on the inside, golden and crispy on the outside, cooked in olive oil and seasoned with rosemary and garlic

🥕 Honey-Glazed Carrots & Parsnips – Roasted in a light honey and thyme glaz

🥦 Garlic Butter Green Beans & Peas – Lightly sautéed for a fresh, vibrant side

🍞 Yorkshire Puddings – Made with halal-friendly ingredients and served with gravy

DESSERT

All inclusive

🍮 Sticky Toffee Pudding – A rich date sponge cake served with warm toffee sauce and vanilla ice cream

☕ Spiced Chai Latte or Mint Tea – A warm and comforting drink to end the meal

Ambrosia Med Fusion

STARTER

Choose 1 dish

Chilled Cucumber Gazpacho – A refreshing blend of cucumber, Greek yogurt, mint, and olive oil, topped with sumac-dusted croutons

Burrata & Citrus Carpaccio – Creamy burrata cheese paired with thinly sliced oranges, grapefruit, pistachios, and a drizzle of honey-lavender dressing

Seared Tuna with Harissa Yogurt – Lightly seared tuna served over spiced harissa-infused yogurt, garnished with pickled fennel and microgreens

FIRST COURSE

Choose 1 dish

Spinach & Ricotta Ravioli with Lemon Za’atar Butter – Handmade ravioli with a Mediterranean twist, topped with a citrusy herb-infused butter sauce

Grilled Halloumi & Roasted Fig Salad – Warm halloumi cheese paired with roasted figs, arugula, and a pomegranate-balsamic reduction

Mussels in Saffron-Tomato Broth – Steamed mussels cooked in a white wine, saffron, and tomato broth, served with grilled sourdough

MAIN COURSE

Choose 1 dish

Chicken Tagine with Preserved Lemon & Couscous – Moroccan-style braised chicken infused with saffron, apricots, and almonds, served over fluffy couscous

Braised Short Rib with Pomegranate Glaze – Slow-braised short ribs in a pomegranate reduction, served with saffron mashed potatoes

Sea Bass en Papillote with Olive Tapenade – Mediterranean-style sea bass baked in parchment with cherry tomatoes, olives, capers, and herbs

Truffle & Mushroom Risotto with Manchego – Creamy risotto infused with black truffle, wild mushrooms, and Spanish Manchego cheese

DESSERT

Choose 1 dish

Rose & Orange Blossom Panna Cotta – A silky panna cotta infused with floral notes, topped with fresh berries and a pistachio crumble

Pistachio Baklava Cheesecake – A fusion of classic baklava and creamy cheesecake, topped with crushed pistachios and a honey drizzle

Dark Chocolate & Sea Salt Mousse – Rich chocolate mousse with a touch of flaky sea salt and a hint of espress

Olive Oil & Lemon Cake – A moist cake infused with citrus zest and extra virgin olive oil, served with vanilla bean gelato

Miyabi

STARTER

Choose 1 dish

Miso Soup – A traditional Japanese soup made with miso paste, tofu, and seaweed

Avocado & Salmon Tartare – A fresh blend of avocado, salmon, sesame oil, and wasabi

Ebi Nigiri – Grilled shrimp on sushi rice with a slight drizzle of soy sauce

Tuna Poke – A Hawaiian-inspired dish with marinated tuna, avocado, and sesame

FIRST COURSE

Choose 1 dish

Ramen Broth –

Hiyayakko – Cold tofu topped with green onions, grated ginger, bonito flakes, and a splash of soy sauce

Japanese Cabbage Salad – Thinly sliced cabbage tossed with a sesame dressing, offering a crunchy and refreshing first course

MAIN COURSE

Choose 1 dish

Teriyaki Chicken – Grilled chicken glazed with a sweet and savory teriyaki sauce

Sukiyaki – Hot pot dish with thinly sliced beef, tofu, vegetables, and udon noodles in a sweet soy-based broth

Katsu Don – Rice bowl topped with a breaded and fried lamb cutlet, egg, and onion

DESSERT

Choose 1 dish

Matcha Cheesecake – A twist on the classic cheesecake with the earthy flavor of matcha

Red Bean Mochi – Sweet mochi filled with smooth red bean paste

Sultan’s Sunday Roast

STARTER

All inclusive

Spiced Butternut Squash Soup – A creamy, lightly spiced soup with cumin, coriander, and a touch of coconut milk, served with warm sourdough bread

🥗 Pomegranate & Feta Salad – Fresh greens with pomegranate seeds, feta cheese, and a lemon-honey dressing

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

🍖 Roast Leg of Lamb – Marinated in garlic, rosemary, and olive oil, slow-roasted until tender and served with a rich halal gravy. (Alternatively, roast chicken or beef can be used.)

🥔 Crispy Roast Potatoes – Fluffy on the inside, golden and crispy on the outside, cooked in olive oil and seasoned with rosemary and garlic

🥕 Honey-Glazed Carrots & Parsnips – Roasted in a light honey and thyme glaz

🥦 Garlic Butter Green Beans & Peas – Lightly sautéed for a fresh, vibrant side

🍞 Yorkshire Puddings – Made with halal-friendly ingredients and served with gravy

DESSERT

All inclusive

🍮 Sticky Toffee Pudding – A rich date sponge cake served with warm toffee sauce and vanilla ice cream

☕ Spiced Chai Latte or Mint Tea – A warm and comforting drink to end the meal

Ambrosia Med Fusion

STARTER

Choose 1 dish

Chilled Cucumber Gazpacho – A refreshing blend of cucumber, Greek yogurt, mint, and olive oil, topped with sumac-dusted croutons

Burrata & Citrus Carpaccio – Creamy burrata cheese paired with thinly sliced oranges, grapefruit, pistachios, and a drizzle of honey-lavender dressing

Seared Tuna with Harissa Yogurt – Lightly seared tuna served over spiced harissa-infused yogurt, garnished with pickled fennel and microgreens

FIRST COURSE

Choose 1 dish

Spinach & Ricotta Ravioli with Lemon Za’atar Butter – Handmade ravioli with a Mediterranean twist, topped with a citrusy herb-infused butter sauce

Grilled Halloumi & Roasted Fig Salad – Warm halloumi cheese paired with roasted figs, arugula, and a pomegranate-balsamic reduction

Mussels in Saffron-Tomato Broth – Steamed mussels cooked in a white wine, saffron, and tomato broth, served with grilled sourdough

MAIN COURSE

Choose 1 dish

Chicken Tagine with Preserved Lemon & Couscous – Moroccan-style braised chicken infused with saffron, apricots, and almonds, served over fluffy couscous

Braised Short Rib with Pomegranate Glaze – Slow-braised short ribs in a pomegranate reduction, served with saffron mashed potatoes

Sea Bass en Papillote with Olive Tapenade – Mediterranean-style sea bass baked in parchment with cherry tomatoes, olives, capers, and herbs

Truffle & Mushroom Risotto with Manchego – Creamy risotto infused with black truffle, wild mushrooms, and Spanish Manchego cheese

DESSERT

Choose 1 dish

Rose & Orange Blossom Panna Cotta – A silky panna cotta infused with floral notes, topped with fresh berries and a pistachio crumble

Pistachio Baklava Cheesecake – A fusion of classic baklava and creamy cheesecake, topped with crushed pistachios and a honey drizzle

Dark Chocolate & Sea Salt Mousse – Rich chocolate mousse with a touch of flaky sea salt and a hint of espress

Olive Oil & Lemon Cake – A moist cake infused with citrus zest and extra virgin olive oil, served with vanilla bean gelato