“Food for and from the soul and heart", is how Chef Lucky Dhillon best describes his culinary philosophy. He took his passion and made it into his career and then never looked back.
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. His style is best described as innovative and old school. Using Indian and French culinary principles as foundations and adding an endless supply of regional ingredients, he creates dishes that are simple yet elegant, letting the essence of the star ingredients shine through.
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…
