
First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.
Ques : Which of these dishes is said to have been invented by Kundan Lal Gujral in...
Strawberry crumble with a dash of cointreauBy Monish Gujral Published: December 28, 2020Yield: 500 gm (4 Servings)Prep: 1-...
Moti Mahal: Delhi’s Gastronomic Pearl A view of the tandoor at the earliest Moti Mahal restaurant...
Rose tea infused mulled wine By Monish Gujral Published: December 26, 2020Yield: 600 ml (4 Servings)Prep: 10 minsCook:...
Monish is one of the country’s foremost food- writers and is a regular columnist with India’s leading newspapers – The Hindustan Times (‘Food Wise’) and The Hindu (‘Food Trendz).
He has hosted several well-received cookery shows on television for NDTV and Doordarshan.
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Ques : Which of these dishes is said to have been invented by Kundan Lal Gujral in...
Strawberry crumble with a dash of cointreauBy Monish Gujral Published: December 28, 2020Yield: 500 gm (4 Servings)Prep: 1-...
Moti Mahal: Delhi’s Gastronomic Pearl A view of the tandoor at the earliest Moti Mahal restaurant...
Rose tea infused mulled wine By Monish Gujral Published: December 26, 2020Yield: 600 ml (4 Servings)Prep: 10 minsCook:...
Rich Christmas bread puddingBy Monish Gujral Published: December 25, 2020Yield: 12 inch dish (08 Servings)Prep: 10 minsCook: 30...
jasbir
February 27, 2011 at 5:28 pm
Chef i would like to know which cheese do you use in the afghani chicken and what would be the ratio. thanks