Chef Kumar’s modern interpretation of Indian food – the light, delicate flavours and generous use of fresh, aromatic spices have become Chef Kumar’s signature
Serve the potatoes with the sautéed vegetables and naan or roti.
This recipe involves fish fried using five types of marination.
Attendees tasted a delectable menu created by Chef Bruno Feldeisen, a James Beard award winning chef and judge on TV’s The Great Canadian Bake Off
Gaurav Anand, chef, caterer and owner of three critically acclaimed and internationally recognized New York City restaurants