The event hosted by the BBC Good Food Middle East provided a glimpse into the cuisine at Rang Mahal as Chef Atul charmed the crowed with his every so admirable appeal along with a peek into his family traits as well as the use of ingredients to put together a stunning dish with use of fresh, seasonal and local produce.
“Indian food is based on the use of oil, therefore distinguishing each Indian state cuisine”
It was a fantastic experience to watch the Chef create three of his signature dishes and taste two out of three dishes that were spiced with various ingredients ever so famous in India to delicately coat the chicken as well as flavor the seasonal grilled white and green asparagus.
Lucky for my lovely readers, two out of the three signature recipes are posted below. Give it a try to experience a taste of Atul’s kitchen creations!
Fried Chicken “Kori Kempu”
Line-caught Sea Bass “Meen Moilley”