THE BONES OF “KHANSAMAS” AND THE ROYALTIES OF THE NAWABS OF AWADH: By Khatibah Rehmat.
Chef Mujeeb-Ur-Rehman From the blood and bones of ‘Khansamas’ of the Nawabs of Lucknow, to a hilarious journey for being
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Chef Mujeeb-Ur-Rehman From the blood and bones of ‘Khansamas’ of the Nawabs of Lucknow, to a hilarious journey for being
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From right to left: Chef Rajan Bedi, Pankaj Bhadouria (middle) and Chef Kandla Nijhowane. Chandigarh literary society organised a two
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Head Chef Cesar Nasr. A dish prepared by Head Chef Cesar Nasr. A dish prepared by Head Chef Cesar Nasr.
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Dal Makhni by: Executive Chef Manpreet Singh. Shami Kabab by: Executive Chef Manpreet Singh. Chicken Tikka by: Executive Chef Manpreet
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