
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.
Farro Farro refers to the grains of three wheat species, which is sold dried, and cooked in water until soft. It...
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...
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.
Copyright © 2014 Monish Gujral Blog. Created by Bluup
Farro Farro refers to the grains of three wheat species, which is sold dried, and cooked in water until soft. It...
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:...
Rajesh Pishe
May 19, 2011 at 2:35 pm
I have not eat TC and BC till now have vowed that i will eat TC and BC in MG’s MM in Delhi in the days to come…Thanks Monishji…!