“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.
Rose & Almond Ice-Cream This light rose flavoured creamy ice-cream is deceptively easy to make. Ingredients 2 ½ cups milk 1 tbsp corn flour 5 tbsp sugar 1/2 cup fresh cream 8 to 10 red rose petals 2…
Rocky Road Ice Cream An American innovation, this flavour gets its name from the crunchy almonds, walnuts and chewy marshmallows that add a deliciously unusual element to the otherwise smooth texture…
There is a wonderful tale behind this royal dessert. Scholars trace its creation centuries ago to a marriage alliance between the royal kingdoms of Krishnanagar and Burdwan, two areas within West Bengal.
Chena poda (baked cottage cheese) is a sweet dish from the state of Orissa, India. The literal meaning of chena poda is burnt cheese; chena is cottage cheese and poda means burnt.
