Indian food is seeing a renaissance of sorts and chefs are at the ecnter of it. I first met Chef Praveen Nayak in Udaipur when he was working at the HRH group of hotels.
After he moved to London to further his career, we reconnected and as the executive sous chef, The Lalit London known for bringing modern Indian fine dining to Baluchi, he is once aagin creating magic with Indian food.
In this recipe he takes a simple ingredient and converts it into a restaurnt gourmet styled dish.
Read the full story that first appeared in Seema Magazine here:
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