Few years back I was looking lost, never shared my research but my stay in Jaipur brought highlight to Lal Maas indeed.
Few years back I was looking lost, never shared my research but my stay in Jaipur brought highlight to Lal Maas indeed. It was not the end of the story as I established my version of Lal Maas in more than 15 restaurants in India. I thought that was my big achievement but in reality I was looking link to a Dish which I served in Club Himalaya as Executive Chef to Mohit Chauhan. When Vikash Shakya came to me and asked me to prepare Rogan Josh, I fought and said when I won’t justify that dish, I won’t be making it. Then I recreated a dish for him out of what I was asked to do... It was a hit and I got this beautiful dish. It was a big salute to Son of Mr. Yogendra Sakya who was open to ideas and I just made it phenomenal in India in the name of Jungli Kebab.
Denne historien er fra Mid July 2018, Issue 7-utgaven av Hospitality Food & Wine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra Mid July 2018, Issue 7-utgaven av Hospitality Food & Wine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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