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Saffron & Rose Poached Apricot Pavlova
I love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together.
Saffron & Rose Poached Apricot Pavlova
Burfi By Chef Jasmine Daya
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
Burfi By Chef Jasmine Daya
Kulfi by Chef Jasmine Daya
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
Kulfi by Chef Jasmine Daya
Oatmeal Smoothie Bowl
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Oatmeal Smoothie Bowl
Pineapple Tarts
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Pineapple Tarts
Triple Layered Chocolate Cake
In 2011, Chindi decided to sell her restaurant in Vancouver and head to India. She moved to Chennai and opened a global restaurant L’attitude 49 within the Grande Bay Resort and Spa in December 2011.