Chef Surjan Singh Jolly is a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’.
Surjan Singh Jolly is the Director of Food & Beverage at the JW Marriott, Bengaluru. His love and passion for food has inspired him to travel on endless expeditions to explore the nuances of authentic and traditional cuisine. Chef Jolly’s longstanding career started at The Taj Palace, New Delhi, and he has ever since travelled and worked at some of the finest properties in the world and has organized several high profile dinners for personalities and at events.
He is a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’. He has been a member of several renowned programs such as Regional Culinary Board for Marriott Asia Pacific, Culinary Board Worldwide Marriott, International Culinary Guild of Chefs UK, and Executive Committee member for Western Indian Culinary Association.
Yellow Dal Tadka A very tasty yet simple traditional dal with seasoning which will be a great combination with Palak Puri, any Indian breads or rice of your choice. Dal – Ingredients 1/2…
This delicious dish is best served with sambhar, rasam and papad. INGREDIENTS Bunch of string beans, cubed (or black chick peas) 3 tablespoons cooking oil or coconut oil 1/4 teaspoons black mustard seeds ½…
A very popular dish for vegetarian people in Bengal. Ingredients For Cake ½ cup of Bengal gram 1 pinch of turmeric Salt to taste 2 Tbsp of oil 1/8 tsp cumin seeds 1 tsp of ginger paste Preparation Soak…
Chef Vikram Vij Shares his Restaurant menu’s Star item the ‘ Savory Raw Jackfruit’ Recipe with DARPAN readers Raw jackfruit is cooked and eaten as part of a vegetarian meal, whereas…
