SATURDAY KITCHEN RECIPE Vivek Singh SOUTH INDIAN GOOSE STIR-FRY скачать в хорошем качестве

SATURDAY KITCHEN RECIPE Vivek Singh SOUTH INDIAN GOOSE STIR-FRY

http://www.saturdaykitchenrecipesearc... Vivek Singh spurned family expectations to follow his father's footsteps and become an engineer. He surprised them instead by announcing his intentions to be a chef. After graduating from catering college, he joined the Oberoi Hotel group as a specialist in Indian cuisine and worked at their flight kitchens in Mumbai where 2000 meals a day were produced. He moved to the Grand hotel in Calcutta where, at the age of 26, he was fast-tracked to become the Indian chef of the Oberoi's flagship Rajvilas in Jaipur. Vivek had been reading Escoffier at an early age and at Rajvilas devoured books by Marco Pierre White and Charlie Trotter, so when the founder of The Cinnamon Club talked to him about how he saw Indian flavours and western culinary styles being merged, Vivek was already on the same page. Since opening in 2001, The Cinnamon Club has been redefining expectations of Indian cooking, Chef Vivek Singh crafts a brilliant marriage between Indian flavours and spicing and western culinary styles. Vivek wrote The Cinnamon Club cookbook in 2003 and has others since, 'Cinnamon club seafood cookbook' (2006) and 'Curry' (2006). He is widely believed to be one of the most articulate Indian chefs of his generation.