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Hareesh Gopalan

@chefhareesh

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Executive Chef | Luxury Hospitality
Modern Fine Dining & Culinary Education
Recipes • Techniques • Chef Mindset
UAE 🇦🇪
⬇️ New reels weekly

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EMIRATI-STYLE CHARCOAL RED MULLET 🇦🇪🔥
Good fish. Real fire. Timing matters.

This is the kind of cooking I keep coming back to.

Get the fire right, season with a light hand, and know when to take the fish off.

Stay for the finish. 🔥

#redmullet #emiraticuisine #charcoalgrilling #uaefood #chefhareesh taken in Dubai, United Arab Emirates by @chefhareesh

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2 days ago

THIS CHICKEN GOT ITS NAME FROM ONE WORD…
Hawaiian-style Huli Huli Wings 🔥

Huli means “turn” in Hawaiian.
The name comes from the way the chicken was traditionally turned over the fire while being basted.
Honestly am obsessed with direct fire cooking..
There’s something about the heat, smoke and caramelisation… just can’t replace.

Turn. Brush. Turn again.

And once you see the grilling, the name makes perfect sense.

#hulihulichicken #hawaiianfood #chickenwings #bbqchicken #chefhareesh taken in Dubai, United Arab Emirates by @chefhareesh

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16 days ago

𝗔𝘀𝗽𝗮𝗿𝗮𝗴𝘂𝘀 𝗥𝗶𝘀𝗼𝘁𝘁𝗼: 𝗮𝗻 𝗮𝗹𝗹-𝘁𝗶𝗺𝗲 𝗳𝗮𝘃𝗼𝗿𝗶𝘁𝗲

A captivating culinary journey where green jumbo asparagus is transformed into a creamy masterpiece!

This recipe combines the fresh flavors of asparagus with risotto and the richness of mascarpone cheese, along with other undisclosed ingredients, crafting a beautifully balanced and satisfying dish.

𝙇𝙚𝙩’𝙨 𝙘𝙤𝙤𝙠 𝙩𝙤𝙜𝙚𝙩𝙝𝙚𝙧!

#lovefood #uae #mydubai #foodies #chefmode #video #cookingtime #artist #sustainability #gastronomy #fresh #dubaieats #foodstagram #inspiration #risotto #italianfood #magic #kitchen #creativity #asparagus #passion #vision #culinary #journey #adventure #training #foodart #foodpassion #foodlovers #reelsinstagram taken in Dubai, United Arab Emirates by @chefhareesh

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2 years ago

Festive season loading…
That crisp skin. That blackberry finish
One for the festive table

#duckbreast #recipe #festivecooking #blackberry #chefhareesh taken in Dubai, United Arab Emirates by @chefhareesh

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9 days ago

ARGENTINA × PATAGONIA × LAMB × FIRE

FUEGO PATAGÓNICO

Lamb Loin, Rolled & Lava Stone-Grilled | Hand-Cut Chimichurri | Fire-Roasted Pumpkin | Grilled Corn | Roasted Lamb Reduction

I wanted to explore a different side of Argentina, through Patagonia, lamb and fire.

Rolled lamb loin cooked whole over a lava stone grill, with its own fat slowly rendering around the meat

For me, this is where the cooking matters most .. respecting the ingredient, the fire and the way it is cooked

#argentinian #lambrecipes #argentinecuisine #livefirecooking #chefhareesh taken in Dubai, United Arab Emirates by @chefhareesh

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23 days ago

A guest asked me to make a vegetarian dish for his fiancée. I refused to make it boring.

She loves sweet potato. He didn't want another mash. He wanted something she'd feel looked after by.

So I roasted Australian kumara until the edges went dark and caramelised. Then I spooned over Yemeni zhug… a green chilli sauce passed down through generations and with cool lemon labneh underneath.

Same standard as any protein. Every element has a purpose.

If you're usually the one getting the "vegetarian option" this one's for you.

Full recipe in the comments 👇

#yemenizhug #roastedsweetpotato #australianingredients #kumara #chefhareesh taken in Dubai, United Arab Emirates by @chefhareesh

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a month ago

Butter. Lemon. Capers. Croutons.

The beauty of a classic Grenobloise is in its simplicity.

Lightly browned butter, fresh lemon, capers and crisp croutons spooned over beautifully fresh, locally sourced Gulf Fish.

Crisp skin. Delicate fish. A sauce that does all the talking.

Classic French technique, with a taste of the Gulf.

#locallysourced #grenobloise #frenchcuisine #dubaifood #chefhareesh taken in Dubai, United Arab Emirates by @chefhareesh

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a month ago

EVERYONE TALKS ABOUT THE BEEF... BUT THE REAL HEART OF GYUDON IS ….. 🇯🇵
I used to think Gyudon was all about the beef. Tender slices. That rich savoury hit. The kind of bowl that makes you close your eyes after the first bite.

Then I spent time watching how Japanese chefs actually cook it. And honestly? It completely changed the way I approach this dish.

The real heart of a proper Gyudon is the onions. Slowly simmered in dashi, mirin and soy sauce until they become sweet, soft and absolutely packed with flavour. The beef just follows along for the ride.

That’s what I love most about authentic cuisine. No complicated techniques. No luxury ingredients. Just understanding why a dish became famous in the first place.

Watch until the end and pay attention to that egg yolk moment. The way it slowly flows over the beef. That final sprinkle of Shichimi Togarashi right before the first bite.

Trust me on this one.

Japan 🇯🇵 Dubai 🇦🇪
#gyudon #japanesefood #beefbowl #cheflife #authenticjapanesefood taken in Dubai, United Arab Emirates by @chefhareesh

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a month ago

This dish takes me straight back to 1998–1999.

When I first arrived in the UAE, I was a young guy with a pocket full of dreams and a fierce drive to build a future.

Every weekend, I’d wait in a shared room for my brother to pick me up, and we’d search around Deira for a small place to eat whatever he could afford that week.
Looking back after years of dedication, I realize certain meals carry the weight of an entire journey.
This country gave me the ground to grow, and every step of hard work has been worth it.
It’s not just about the fire-roasted daqoos, the smoked tahina, or the hot saffron rice…
it’s about the brotherhood, the gratitude for where this path started, and knowing the journey is still far from finished.

If you came to the UAE with a dream, I know you carry a food memory like this too.

What meal takes you back to where it all began? 👇
#chicken #dubaieats #foodmemories #middleeasternfood #brotherhood taken in Dubai, United Arab Emirates by @chefhareesh

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2 months ago

𝗜 𝘀𝘁𝗶𝗹𝗹 𝗿𝗲𝗺𝗲𝗺𝗯𝗲𝗿 𝘁𝗵𝗲 𝗳𝗶𝗿𝘀𝘁 𝘁𝗶𝗺𝗲 𝗜 𝘁𝗮𝘀𝘁𝗲𝗱 𝘁𝗵𝗶𝘀 𝗶𝗻 𝗠𝗮𝗹𝗮𝘆𝘀𝗶𝗮…

It wasn’t just the dish. 𝗜𝘁 𝘄𝗮𝘀 𝘁𝗵𝗲 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲, the culture and the 𝗰𝗼𝗻𝗻𝗲𝗰𝘁𝗶𝗼𝗻 through food that 𝗳𝗮𝘀𝗰𝗶𝗻𝗮𝘁𝗲𝗱 me.

We may come from different countries and cultures, but 𝗳𝗼𝗼𝗱 𝗵𝗮𝘀 𝗮 𝗯𝗲𝗮𝘂𝘁𝗶𝗳𝘂𝗹 𝘄𝗮𝘆 𝗼𝗳 𝗰𝗼𝗻𝗻𝗲𝗰𝘁𝗶𝗻𝗴 𝗮𝗹𝗹 𝘁𝗵𝗲 𝗱𝗼𝘁𝘀.

Every journey and every dish we taste while travelling leaves something behind. 𝗜𝘁 𝗯𝗲𝗰𝗼𝗺𝗲𝘀 𝗮 𝗺𝗲𝗺𝗼𝗿𝘆, and somehow, a little part of us.

I feel 𝗳𝗼𝗿𝘁𝘂𝗻𝗮𝘁𝗲 to have 𝗰𝗵𝗼𝘀𝗲𝗻 this industry and to have explored so many rich and fascinating cuisines along the way.

It’s 𝗺𝘆 𝗽𝗿𝗶𝘃𝗶𝗹𝗲𝗴𝗲 to bring some of those experiences to you and share th 𝘁𝗵𝗶𝘀 𝘄𝗼𝗻𝗱𝗲𝗿𝗳𝘂𝗹 𝘄𝗼𝗿𝗹𝗱 𝗼𝗳 𝗰𝗼𝗼𝗸𝗶𝗻𝗴.

𝗧𝗵𝗶𝘀 𝗶𝘀 𝗠𝗮𝗹𝗮𝘆𝘀𝗶𝗮𝗻 𝗞𝗮𝗺 𝗛𝗲𝗼𝗻𝗴 𝗖𝗮𝗹𝗮𝗺𝗮𝗿𝗶.

𝗖𝗼𝗺𝗲 𝗮𝗹𝗼𝗻𝗴 𝗼𝗻 𝘁𝗵𝗲 𝗷𝗼𝘂𝗿𝗻𝗲𝘆…

#malaysianfood #asianfood #malaysiancuisine #wokcooking #streetfood taken in Dubai, United Arab Emirates by @chefhareesh

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2 months ago

𝗪𝗛𝗔𝗧 𝗜𝗙 𝗦𝗧𝗜𝗖𝗞𝗬 𝗣𝗨𝗗𝗗𝗜𝗡𝗚 𝗪𝗔𝗦𝗡’𝗧 𝗠𝗔𝗗𝗘 𝗪𝗜𝗧𝗛 𝗗𝗔𝗧𝗘𝗦?
𝙏𝙍𝙔 𝙏𝙃𝙄𝙎 𝙎𝙏𝙄𝘾𝙆𝙔 𝙁𝙄𝙂 𝙋𝙐𝘿𝘿𝙄𝙉𝙂 𝙄𝙉𝙎𝙏𝙀𝘼𝘿
Here, Sticky date pudding has some competition.
Rich figs. Warm brown-butter butterscotch. Soft mascarpone.
𝗢𝗻𝗲 𝘀𝗽𝗼𝗼𝗻𝗳𝘂𝗹 𝗮𝗻𝗱 𝘆𝗼𝘂’𝗹𝗹 𝘂𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱.
𝗙𝗶𝗴 𝗼𝗿 𝗱𝗮𝘁𝗲?

#stickytoffeepudding #puddingrecipe #pastrychef #dessert #passion taken in Dubai, United Arab Emirates by @chefhareesh

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2 months ago

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2 months ago