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.
Bu hikaye Hospitality Food & Wine dergisinin Mid July 2018, Issue 7 sayısından alınmıştır.
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Bu hikaye Hospitality Food & Wine dergisinin Mid July 2018, Issue 7 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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