TWO brothers have shown that talent runs in the family after making the finals of a national cooking competition.

Eshan Mo Miah and Jay Miah represented Zaman’s Restaurant in Henver Road at the Culinary International Fusion Chef Championships presented by International Bangladeshi Masterchef, which was held at Northampton College.

The theme of the competition was Indian cooking fused with traditional recipes of other regions and cuisines.

The Craft Guild of Chefs, which manages the competition, awarded Mo and jay with medals after they were certified as finalists.

The pressure started three days prior to the competition in the Zaman’s kitchen where Mo and Jay wrote their recipes and practised the dishes to “perfection.”

Mo made the Indian traditional fish pakora for his starter. The dish was stir fried into a sticky coating made from homemade sweet chilli sauce, tamarind and dark soya, garnished with roasted sesame seeds, siracha sauce and fresh pomegranate.

He created a unique curry of pan-fried butter chicken breast marinated in tandoori spices for his main.

Jay came up with a unique starter of his own, which was an Indian and Portuguese fusion of small bite size chicken cubes in peri peri spice combined with the flavours of a tikka marinade. He served the dish on an Indonesian style peanut sauce salad called Gado Gado.

Jay cooked a traditional Bangladeshi fish curry with a zingy tomato flavour for his main course. The dish was served over an Indonesian gingery and spicy Nasi Gorang.

Mo said: “Jay and felt honoured to be certified as finalists by the Craft Guild of Chefs.

“The judges said they were impressed to see two brothers qualifying as finalists.

“It was also very special to be interviewed by Asian National news channels ATN Bangla and Channel S.

“It is great to be putting Newquay on the map on a national stage.

“Jay and I would especially like to thank family member Muhib who travelled with us and supported us at the event, carrying our equipment, ingredients and importantly cheering us all the way.”