Ingredients
Directions
Ingredients 1 pound boneless lamb cubed 4 tablespoons vegetable oil 1 cup...
As an Executive Chef at the stunning Fraser River Lodge, Chef Lucky Dhillon works closely with local farmers using fresh and organic ingredients to create delectable and scrumptious farm to table meals for his guests.
“This is an interpretation of the way I look at today’s eating habits and trends. Chaat masala is readily available in every grocery in India. When I first combined chaat with balsamic vinegar and honey, the chaat went to another level. You can substitute any kind of beans and lentils and cauliflower can replace the broccoli." – Ratnani
“The croquettes make a great snack for a party. Feel free to change the shape and size of the croquettes – go all out and see what funky shapes you can come up with!” – Ratnani
Chef Vicky Ratnani shares some of these inspired recipes with DARPAN from his cookbook, Vicky Goes Veg.
Enjoy Chef Chauhan’s flavourful take on the classic French dessert, Pots de Crème, a sugary custard.