Chef's Story
I have a passion for cooking and seeing the smile on people's faces when they eat my food. People ask why my food is so tasty, I always say that after cooking I put a bit of love in it.
Each dish should have its own distinctive taste. When combining herbs and spices it is imperative not to allow them to take over the original taste of the item being cooked. Herbs and spices are there to enhance the taste not take away from the importance of the vegetable or grain or lentils.
Being an ardent believer in the Ayurvedic science behind the goodness of the food I use that skill to bring out the best in my food. Lot of research has gone into my recipes to help enhance the Immune system in the body, especially important today, to combat the viruses invading us.
I have nearly 40 years’ experience in Catering, Event Planning and teaching cooking. Many years as banquet manager of 5 star hotels, Jebel Ali Hotel and The Hilton in Dubai. I had the pleasure of teaching Indian cooking to International chefs.
I also held cooking classes for high school girls and young married ladies in Dubai in the 80’s.
Each dish should have its own distinctive taste. When combining herbs and spices it is imperative not to allow them to take over the original taste of the item being cooked. Herbs and spices are there to enhance the taste not take away from the importance of the vegetable or grain or lentils.
Being an ardent believer in the Ayurvedic science behind the goodness of the food I use that skill to bring out the best in my food. Lot of research has gone into my recipes to help enhance the Immune system in the body, especially important today, to combat the viruses invading us.
I have nearly 40 years’ experience in Catering, Event Planning and teaching cooking. Many years as banquet manager of 5 star hotels, Jebel Ali Hotel and The Hilton in Dubai. I had the pleasure of teaching Indian cooking to International chefs.
I also held cooking classes for high school girls and young married ladies in Dubai in the 80’s.