He is a chef for life and it reflects in his joy for food and all his work.

With over 15 years of experience in the food industry and over 10 years as executive and corporate chef across India and the USA, chef Ranveer has been recognized for his contribution to various cuisines by institutions such as The American Institute of Wine & Food (AIWF), Academy for International Culinary Art's (AICA) and James Beard House

Ingredients For the aubergine (baigan) & pardon chilli: 115 gm pickle paste40 gm honeyLemon juic...

Artichoke Chaat by Chef Atul Kochhar

My granny loved being in the kitchen and she taught me more about Gujarati cooking than I could ever thank her for. 

Popular in Kashmiri and Sindhi cuisines, this spicy and tasty appetizer featuring lotus stems has a delicious oriental touch.