Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

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Feature Story: Chef Jai Prakash, a rising culinary maestro

INSIDER STORY

They say that people who love food are the best people. In case you were wondering if that’s really true or not, all you need is a brief chat with Chef Jai Prakash to know that it really is the case. There’s nothing quite as much fun as talking, spices, kitchen tricks, recipes and culinary secrets with someone whose first love has been gastronomy.

With over 22 years of formidable work experience Chef Jai Praksh Ji brings to the table skills in a variety of global cuisines including Indian, Mexican, Arabic, American, Chinese and South East Asian Fare. No pun intended. His experience spans heading up kitchens, handling all day dining and managing complete banquet operations.

For those who have yet to meet him, he needs no further introduction, than when we say, that he was formerly a prized Corporate Chef at Moti Mahal, the Head Chef at Line of No control and Head Chef at Hotel Sputnik in Moscow, and finally, also the Executive Chef at In the Punjab and the Executive Chef at Darbar Restaurant in Moscow. Now if that isn’t an impressive resume, we don’t know what is!

We asked Chef Jai Prakash what some of his signature dishes were and his answers left us with our mouths watering – can you picture these? Spicy, well rounded dishes, flavoured delicately and perfectly before they arrive piping hot on your table – Moong Dal Ka Patunga, Grilled Chilli Basil Cottage Cheese, Khatte Meethe Baingan (Sweet and Sour Eggplant), Lamb Shank Pommodore in Pepper Sauce, Moroccan Meatball with Paremasan and Feta… Just so yum!

 

Chef Jai Prakash currently works at Chull, in Sector 29 in Gurgaon, if anybody has decided on the basis of his tantalizing signature menu that they’d like to swing by and savour some of his offerings. But even more exciting, is a new venture that’s coming soon – Hitch Fitsch i.e. a corporate catering service venture that he’s going to be a big part of. Bon Appetit we say!

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Jun 062017

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