Chef Surjan Singh Jolly is a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’.
Surjan Singh Jolly is the Director of Food & Beverage at the JW Marriott, Bengaluru. His love and passion for food has inspired him to travel on endless expeditions to explore the nuances of authentic and traditional cuisine. Chef Jolly’s longstanding career started at The Taj Palace, New Delhi, and he has ever since travelled and worked at some of the finest properties in the world and has organized several high profile dinners for personalities and at events.
He is a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’. He has been a member of several renowned programs such as Regional Culinary Board for Marriott Asia Pacific, Culinary Board Worldwide Marriott, International Culinary Guild of Chefs UK, and Executive Committee member for Western Indian Culinary Association.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
Vancouver and the Lower Mainland have so many diverse options and international cuisines to choose from – we are extremely lucky in our foodie quests in British Columbia. Here’s a list of some of Vancouver’s newest, award-winning restaurants that are definitely worth a visit. Your palate will thank you afterwards, as you’ll be blown away – bon appétit!
