“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.
In a heavy, medium saucepan, combine the milk, rice, sugar, ginger and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan
Ingredients:1 cantaloupe, seeded and pulp scooped out 5 or 6 fresh mint leaves 1 Tb honey pinch of cayenne pepper or sliced red chilli pepper 1 cup plain yogurt and milk/soy milk
A very refreshing drink that soothes your digestive system. Thick curd is blended with chopped phudina, black salt, sugar, jeera and ice and served in chilled glasses topped with fresh sprigs of mint. Deliciously cool!
A Cool-Drink to keep you cool This Summer Ingredients 1 glass orange juice 2 tea bags 2 glasses water 4 tbsp sugar 16 ice-cubes Garnish- mint leaves, 4 orange slices
