A passionate restaurateur and Chef, she led her restaurant in receiving many awards, and also garnered positive media attention.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003. A passionate restaurateur and Chef, she led her restaurant in receiving many awards, and also garnered positive media attention. In 2011, Chindi decided to sell her restaurant in Vancouver and head to India. She moved to Chennai and opened a global restaurant L’attitude 49 within the Grande Bay Resort and Spa in December 2011. Today, she is the proud owner of Pumpkin Tales, a contemporary restaurant and bakery as well as a catering service in Chennai which she started in October 2017.
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…
