June 15, 2025. 12:21 PM
On the day of his father today the boss
Celebrating their dads on his father’s day today, some famous Indian chefs reveal the heritage of the food they inherited from their parents, and how they continued to invent them to give him honor.
“My father’s kebabs were legendary”
Author Guula Kureshi, Master -Shaf
“We come from Laknau, and if there is one thing that our families have really mastered, this is the art of kebabs. My father’s halutus were legendary. They would melt into your mouth with richness and sophistication that come from many years of tradition and quiet perfection. I have taken this legacy. Old, and proud crews are a vegetarian tribute to our meat.
“Bharto was my father’s dish”
Chef Rajes Branch, Executive Boss, Loya, Taj West -Andnd, Bengalur
“As a kid, bharta was my father’s go-to dish. Every time he Made it, The House Would Fill with The Rich, Smoky Aroma of Vegetables Roasting On An Open Flame. He Would Slow-Rast Baigan, Tomatoes and Onions Chillies Over Rushing The Process. Baigan’s stepping is the memory I have transferred with me.
“My father’s signature recipe is simple but has a reliable aroma”
Author of Djiani Anshul, Executive Chief, ITC Grand Central, Mumbai
I’m proud to go from the Uttarakhand. A dish signed by my father, ALOO KE Gutke of Bhatt Ki Churkani, really close to my heart. By rooting in the rich inheritance of the kitchen of the Uttarhand, it combines the earthly aroma of fresh herbs with a hearty essence of local grains and spices. My father’s recipe was known for her simple but reliable taste profile. Inspired by the rustic flavors that were transmitted from my father, I reworked the recipe with my inventive turn and added layers of modern smell. I gave it a turn, adding potatoes with oak as well as foam. This gives it a bold aroma and sophistication for gourmets, keeping the soul of comfortable food Utarahand. “
