A Day in the Life of a Sherri’s Chef: Bringing the Best Indian & Mughlai Flavours to Slough
by: Admin
Published On: 12-08-2025
When you walk into Sherri’s in Slough, the warm aroma of slow-cooked biryani, creamy butter chicken, and sizzling kebabs immediately wraps around you like a big foodie hug. But have you ever wondered who’s behind those mouth-watering flavours? Let us take you behind the scenes and show you what a typical day looks like for one of our chefs — the real heroes of Sherri’s kitchen.
This isn’t just a story. It’s a celebration of hard work, spices, smiles, and the love that goes into every plate we serve.
6:00 AM – The Calm Before the Storm
Our head chef, starts his day early. Even before the sun rises, he’s at the market (yes, even in the UK!) handpicking the freshest vegetables, herbs, and meat. Nothing frozen. Nothing second-best. Freshness is key to Indian and Mughlai cooking, and we never compromise on it. Whether it’s juicy tomatoes for the curry base or mint for the raita, quality ingredients make all the difference.
8:00 AM – Spice, Slice & Prep
By 8 AM, the kitchen at Sherri’s starts buzzing. It's quiet but focused. Sameer and his team start prepping the masalas — a mix of spices ground fresh every day. Ginger-garlic paste is crushed in small batches, onions are caramelised until golden, and marinated meats are lined up neatly for the tandoor.
This stage is like laying the foundation of a good story. You don’t rush it. Our secret spice blends, inspired by royal Mughlai kitchens and home kitchens from India, are measured, mixed, and stored with care. No shortcuts.
11:00 AM – The Real Action Begins
Lunch hours start rolling in, and so does the rush.
The kitchen heats up — quite literally. Flames roar, tandoors glow red-hot, and pans sizzle. Orders fly in: Paneer Tikka, Chicken Biryani, Butter Naan, Lamb Rogan Josh… every plate is made with the same love and attention.
But here’s the beauty — even in the chaos, the team works like a symphony. No shouting, no panic, just pure coordination. It’s like a dance — from cutting to cooking to plating. And every dish is checked by Sameer before it goes out. Quality control is serious business here.
2:30 PM – Lunch Break (Sort Of)
Once the lunch rush slows down, it’s time for a quick bite. The chefs sit together, share food, crack jokes, and recharge. It’s more than just a meal. It’s a moment of bonding. And it reflects in the team’s energy.
This short break helps them gear up for the next round — dinner service, which is always the busiest.
4:00 PM – Creative Experiments
Here’s where things get interesting. Sherri’s isn’t just about traditional recipes. It’s about innovation. In the short gap before dinner prep, Sameer often experiments with fusion ideas — think Chicken Tikka Tacos, Biryani Arancini Balls, or Masala Mac & Cheese.
These modern twists are what keep our menu exciting. We love creating dishes that make people smile and say, “Wow, I never thought of that!”
6:00 PM – The Dinner Rush
By now, the kitchen is back in full swing.
Families, couples, office groups — everyone’s hungry, and the orders don’t stop. But Sameer’s team handles it all with passion. The smell of ghee, roasted spices, and tandoori smoke fills the air. The tandoor is busy with skewers of kebabs, and biryani pots are sealed with dough to cook on dum (slow heat).
At Sherri’s, we believe dinner isn’t just food. It’s a memory. A celebration. So, whether it’s a birthday dinner or a quiet solo meal, we make it special.
10:30 PM – Winding Down
As the last few plates go out, the kitchen begins to slow down. Clean-up begins. Ingredients are restocked. Notes are taken for the next day. But even after 16 hours, there’s still a smile on Sameer’s face.
Why?
Because when he sees happy customers leave with full bellies and fuller hearts, it’s all worth it.
What Makes Sherri’s Chefs Special?
At Sherri’s, our chefs are more than cooks. They’re artists, caretakers, and storytellers. They carry generations of Indian culinary traditions and give them a new life here in the heart of Slough.
We don’t use pre-made sauces or microwave shortcuts. Every curry is cooked in real time, every naan baked fresh, and every ingredient handpicked. We believe great food is a feeling — and that feeling begins in the kitchen.
Experience the Passion on Your Plate
So next time you visit Sherri’s, know that behind that beautifully plated Chicken Korma or sizzling Seekh Kebab is a whole day of effort, love, and skill.
Our chefs bring a piece of India and a touch of Mughlai royalty to your table every single day. You can taste the passion, smell the stories, and feel the warmth — one bite at a time.
Come, meet the flavours of India and Mughlai cuisine, crafted fresh daily by the hands that love what they do.
Only at Sherri’s — where every meal is made from the heart.