CHEF ARBINDER SINGH DUGAL

dalcha, Kadhai Ratatouille, carrot, pea feta cheese kulcha or

5TH COURSE: Sambhar & butternut Risotto, crispy root vegetables, espelette pepper, Aged Parmesan

6TH COURSE: Caramel Pineapple, Baileys Rabdi, gram flour Ice cream

Chef Arbinder interacted with his guests and spoke about each of the courses and gave cultural regional Indian and global references and explained in detail about each dish and each course before serving up a storm that evening. The ambience was luxuriously charming at Yaatra restaurant and the service was impeccably attentive. This made the meal expensive an extraordinary one.

Chef Arbinder says that Indian spices can find a place in any modern-day cuisine. It is just a matter of opening one’s mind, soul and palate on how to use these spices in world cuisines with modern techniques. He believes that a spice can elevate not just another spice but the whole dish and any accompanying dishes. Truly, a chef extraordinaire!