Chef Ravinder's Culinary Journey
Thursday - March 16, 2017 6:43 pm ,
Category : WTN SPECIAL
The food lovers in Bhopal will witness a 10 day Culinary Journey that will take their taste buds through an array of grilled and fried cooked Indian dishes. Starting from March 17th between 7 to 11.30 pm at fine dining restaurant Bayleaf at Courtyard Marriott, Bhopal.
The Culinary Journey will showcase some of the best vegetarians and non-vegetarian dishes learnt and cooked by Hotel’s Executive Chef Ravinder Singh Pawar over his 15 years of kitchen journey in renowned Indian, Japanese and French Hotels.
Chef Ravinder, while talking to media here on Thursday said “This Culinary Journey will give one of a kind experience to food lovers. It would be an essence of my collective experience, from the umami taste palate of Japan, barbeque and grill technique from U.S, the Kimchi from South Korea which is more of Indian pickle to the poaching and stir fry cooking method in Kochi.
The menu will have handpicked popular Indian dishes. These dishes would be cooked using traditional and nouvelle culinary techniques without losing their authenticity.”
The cooking of Chef Ravinder is influenced by several foreign countries including US, Japan and South Korea besides the four corners in India i.e East, West, North and South. The food lovers will be served new vegetarian and non-vegetarian dishes every day for the next 10 days of Culinary Journey.
These dishes will include Shatavari Shorba, Labneh Aloo Kebab, Lazzat e Haleeb Murgh Roast, Rasq e Paneer, Ghost Korma, Hyderabadi Dum Biryani, Dal Tadka Rampuri, Uzbeki Naan, Lab E Lazeez, Uroosa.
The Culinary Journey will showcase some of the best vegetarians and non-vegetarian dishes learnt and cooked by Hotel’s Executive Chef Ravinder Singh Pawar over his 15 years of kitchen journey in renowned Indian, Japanese and French Hotels.
Chef Ravinder, while talking to media here on Thursday said “This Culinary Journey will give one of a kind experience to food lovers. It would be an essence of my collective experience, from the umami taste palate of Japan, barbeque and grill technique from U.S, the Kimchi from South Korea which is more of Indian pickle to the poaching and stir fry cooking method in Kochi.
The menu will have handpicked popular Indian dishes. These dishes would be cooked using traditional and nouvelle culinary techniques without losing their authenticity.”
The cooking of Chef Ravinder is influenced by several foreign countries including US, Japan and South Korea besides the four corners in India i.e East, West, North and South. The food lovers will be served new vegetarian and non-vegetarian dishes every day for the next 10 days of Culinary Journey.These dishes will include Shatavari Shorba, Labneh Aloo Kebab, Lazzat e Haleeb Murgh Roast, Rasq e Paneer, Ghost Korma, Hyderabadi Dum Biryani, Dal Tadka Rampuri, Uzbeki Naan, Lab E Lazeez, Uroosa.
