Anup mingwal

22/09/2026

Creamy Avocado Roll

Ingredients (makes 3–4 rolls):

* 2 cups cooked sushi rice
* 3–4 nori sheets
* 1–2 ripe avocados
* ½ cup cream cheese, softened
* 1–2 tbsp mayonnaise
* 1 tsp lemon juice
* 1 tsp sesame seeds
* Soy sauce, for serving

DM for recipe..

27/07/2026

Chef Manjit Singh Gill is one of India’s most respected culinary professionals, renowned for promoting Indian cuisine globally and preserving the country’s regional food heritage.

About Chef Manjit Gill

* Former Corporate Chef of ITC Hotels, where he helped develop and popularize iconic restaurants such as Bukhara, Dum Pukht, Dakshin, Kabab & Kurry, and Royal Vega.
* President of the Indian Federation of Culinary Associations (IFCA), representing India’s chefs nationally and internationally.
* Recognized internationally for his work in preserving traditional Indian culinary heritage, sustainable gastronomy, and culinary education.

🔪

24/06/2026

**Beetroot-Cured Cucumber with Basil and Lemongrass Cream**

Delicately cured cucumber infused with beetroot, served with a smooth and aromatic basil–lemongrass cream, offering a refreshing balance of earthy, citrus, and herbaceous flavors.

🔪

15/06/2026

Adding to my post, the energetic chef you can see here is Chef Culinary Director of Hilton Mumbai. It was a pleasure meeting you, Chef. I was delighted to serve you at Taj Deccan on 10th June 2026. Looking forward to meeting you again!

08/06/2026

Natsu pan Asian restaurant at taj Deccan…

Midori roll…

food

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08/06/2026

Dim Sum Platter
An exotic assortment of handcrafted dim sums featuring a variety of flavors and textures, served with signature drippings and flavorful accompaniments.



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26/05/2026

Asian Spiced Crumble Tart
A delicate buttery tart layered with aromatic Asian spices, topped with a crisp savory crumble, and finished with fresh herbs for a perfect balance of warmth, texture, and bold flavor.

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06/05/2026

Mango Sticky Rice (Thai: Khao Niew Mamuang) is a classic Thai dessert known for its balance of sweet and creamy..

What it’s made of:
Glutinous (sticky) rice – soaked and steamed until soft and chewy
Coconut milk – sweetened and lightly salted, then mixed into the rice
Fresh ripe mango – usually a sweet variety.

Flavor profile:
Rich and creamy from coconut milk
Naturally sweet from mango
Slight enhances the overall taste
Soft, sticky texture with juicy fruit contrast
How it’s served:
Typically served warm or at room temperature
Rice and mango, topped with micro greens..

Origin & popularity:
A traditional dish from Thailand
Widely enjoyed across Southeast Asia and in Thai restaurants worldwide
Especially popular during mango season (summer months)
Simple preparation overview:
Soak sticky rice for a few hours, then steam
Mix warm rice with sweetened coconut milk
Let it absorb and become glossy
Serve with fresh mango and coconut cream topping
If you want, I can also give you a restaurant-style recipe or plating presentation tips.

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18/03/2026