Monday, February 19, 2018
ADVT 
Food

Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili

Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili
Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option

Crab Cakes with Mustard-Yogurt

Crab Cakes with Mustard-Yogurt

Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).

Nalli Ka Khaasa Salan

Nalli Ka Khaasa Salan

Chef Jolly’s signature recipe which was crafted after his culinary travels and cooking with Nawab Mehboob Alam Khan of Hyderabad

Baked yogurt with Berries

Baked yogurt with Berries
One of my favourite baked yogurts; good for breakfast or even a quick dessert.

Chef Surjan Singh Jolly

Chef Surjan Singh Jolly

He is a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’.

Meet Gregory Bazire, A French Chef Who Loves Indian Spices

Meet Gregory Bazire, A French Chef Who Loves Indian Spices

He Has Been Using Spices Regularly Since The Time He Started Cooking And Ever Since He Had His First 'homemade Indian Chai' Which Had Ginger, Cardamom And Cinnamon.