As an ex-IT professional-turned - culinary chef, Lucky Dhillon is the acclaimed former executivechef at the Fraser River Lodge. A search for ingenious ways to showcase his creativity inspired this chef’s journey from computers to the culinary world. For chef Dhillon, nothing beats the marriage of fresh ingredients and unexpected spices lending an unpretentiously brilliant twist to his take on even the humble classics.
With close to a decade of kitchen experience, chef Dhillon is now ready for the next phase in his career. And true to his belief of cooking from the heart and soul, comes his new venture, ‘Soulful Kitchen’. Soulful Kitchen is a catering service aimed at helping people turn their special gatherings and events into unforgettable experiences. “From weddings, corporate and special events, lunch boxes and picnic baskets, our primary focus will be superlative, customized and all-inclusive service that’s visible in even the minutest details. We want to share our passion for simplicity and elegance through our food and service”, says Chef Lucky. Soulful Kitchen is aimed at catering events all over Vancouver Lower Mainland and opening doors in June 2016.
FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…
Ingredients 3/4 cup dry white wine 1/2 cup heavy cream 1/3 cup coconut milk 2 tablespoons curry powder 1 cup cold, unsalted butter, cut into pieces kosher salt to taste 1/4 cup vegetable oil 8 (6 ounce) fillets…
Almond triangles stuffed with gulkand flavoured mawa. This is a unique sweet, which I created last Diwali. It is impressive in its flavour and easy to cook as well. Preparation time:…
The “Diya Bati” recipe represents the quintessential symbol of Deepawali – the ‘Deep’ or ‘Diya.’ It is a recipe that I had created last year for a Diwali workshop. It…
INGREDIENTS 1 cup Pineapple 1/2 cup Pomegranate seeds 1/2 cup Sweet lime segments 1 medium Apple ½ cup Red Grapes 1/2 teaspoon Red chilli powder 1 1/2 tablespoons Chaat masala Rock salt (sendha namak) to taste 1 tablespoon Lemon…
INGREDIENTS For the Pecans 50 g hard jaggery 1/4 tsp fennel seeds 1/4 tsp cardamom seeds 40 g pecan halves For the garnishes For Saffron Mango Yogurt 1 tbsp milk pinch sugar small pinch saffron 1 mango, peeled and cut into…
