Chef Rehana Parveen, an Indian pastry chef with a deep-rooted passion for desserts, began her culinary journey after transitioning from finance.
She started as a management trainee at Holiday Inn Goa under Chef Ranjeet Pandey and quickly excelled in the pastry department.
Over the years, she honed her craft at The Westin Pune, Pullman Dubai Downtown, The St. Regis Mumbai, Radisson Hotel Brunei, and Hilton Doha The Pearl.
Chef Rehana now works at the Michelin-starred Benares Restaurant & Bar in London, continually pushing creative boundaries and perfecting her art through innovation and dedication.
For all seafood lovers the dish Kokum Moilee is a real treat. It encompasses exotic flavors of coconut milk and curry leaves and adds flavor to the tenderness of fish.
Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well
