Chef Bal Ajgaonkar is an accomplished culinary professional whose cooking is inspired by the rich coastal flavors of Malvan, India. Trained in Hotel Management, Catering Technology, and Tourism, he built his expertise in some of India’s leading five-star hotels, mastering the foundations of classical cuisine.
Over the years, he refined his craft alongside internationally acclaimed and Michelin-starred chefs, developing a philosophy centered on precision, seasonality, and respect for ingredients. Now based in Canada, Chef Bal brings a contemporary approach to regional Indian cuisine. As Executive Chef at Desi Lounge in Vancouver, he blends traditional spice profiles with local ingredients, delivering innovative and elevated dining experiences.
Enjoy a recipe that is not only filled with sweetness this Diwali but also pairs 2 cultures bringing together the much loved dessert the classic cheesecake and the Indian mithai Gulab Jamun.
Notably, he achieved recognition as the Winner of Season 1 Episode 4 of the show "Chefs Vs Wild" on Hulu and Disney+. With a deep-rooted love for regional Indian cuisine, Tushar has effectively broadened the scope of his culinary offerings throughout British Columbia, making the authentic flavours of India accessible to a diverse range of diners.
You have had lentils growing up in a South Asian home with rice or roti as a staple but you haven't had lentils sauteed in Bengali 5 spice. Try lentils done this way today.
For all those who have tried fish various ways whether curried, fried, salted, or in any other way then this Bengali Sablefish recipe is a must try by Chef Tushar Tondvalkar. It is not only infused with spices and exotic flavours but brings out the taste of fish like never before.
If you enjoy soups this chickpea stew is a must try. Filled with flavourful herbs and spices and the goodness of tomotoes and lots of protein. The stew as a whole is a satisyfing meal
