Chef Gurjyote Sethi is an internationally trained culinary expert with over 25 years of experience across premier hospitality brands like Taj, Marriott, and Fairmont. A graduate of the Institute of Hotel Management, New Delhi, he’s cooked for dignitaries including Indian Prime Minister Narendra Modi and Canadian ministers. After honing his craft globally, he founded GJ’s Kitchen in Vancouver. Chef Sethi has been featured on CTV, Global BC, Spice Radio, and Red FM, and is celebrated for blending traditional Indian flavors with global cuisine. His culinary excellence is reflected in glowing reviews across media, food blogs, and social platforms.
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Chef Gurjyote Sethi
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Special Yellow Dal Tadka
traditional dal with seasoning which will be a great combination with Palak Puri, any Indian breads or rice of your choice.
Dal – Ingredients
Chef Vikas Khanna’s Ginger and Sesame Seeds-Coated Wild Salmon
Ingredients
4 salmon fillets (6-ounce), about 1-inch thick
1 teaspoon dark sesame oil
Chef Vikas Khanna’s Ginger and Sesame Seeds-Coated Wild Salmon
Ingredients
4 salmon fillets (6-ounce), about 1-inch thick
1 teaspoon dark sesame oil
Chef Bal Arneson’s Warm Beet and Paneer Salad
My dear friend Paul had never tasted Indian food until he met me. He now loves paneer, and loves this salad. When I showed him how to make this Indian cheese from scratch,
‘Chef Abhishek Roy’s ‘P3 Salad – Papaya, Pomegranate and Peanut’ Recipe
Ingredients
One medium-size green papaya, thinly sliced
Roasted peanuts – one hand full
Chef Abhishek Roy’s Local Quail Roast with Lemon Leaves Marinade
Ingredients
4 whole quail
¼ cup yogurt
7 to 8 fresh lemon leaves
¼ tsp paprika powder