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.
Spinach koftas are filled with paneer and served floating on a saffron coloured, velvety gravy. It also stands for shaam, or dusk, as represented by the darker shades of the spinach, while the paleness of the paneer symbolizes savera or dawn.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
