My cooking is very deeply inspired by the Indian and Middle Eastern, in particular the Levantine cuisine, reflecting the two major influences in my life. Sprinkled within my Indian roots are the pungent and aromatic spices that have created a robust and poignant foundation for all my cooking experiments. But a generous slathering of Middle Eastern upbringing has shaped my style of cooking into a creative and bold new route. I will easily pair flavors and ingredients from both cuisines side-by-side and present a mix of tastes and fragrances to my guests, hoping to always create a memorable experience for them.
Ingredients:
1 large organic chicken
2 onions, cut into quarters
2 carrots cut in large pieces
4 garlic cloves, crushed
4 tablespoons olive oil
1 tablespoon Masala Monsoon Jasmine Petal Garam Masala
Generous pinch of saffron strands
2 lemons – 1 juiced 1 cut in slices
2 teaspoons course sea salt
100 g unskinned hazelnuts, sliced and toasted until brown
70g raw honey
12 tablespoons rosewater
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