With parents hailing from Punjab and Rajasthan, growing up, our Head of Research and Development-walla, Chef Rishi Anand, had access to the flavourful foods from both states. “One of the reasons I am a chef today is because of my mum’s food and my dad’s love for food. Both of them loved to cook and, importantly, they loved to feed mouth-watering dishes to those around them”, he says.
Although a vast array of food came out of his family kitchen every day, he recounts his all-time favourite as his mother’s Rajasthani-style Chicken Stew. “When you hear Chicken Stew, you instantly think about South India and coconut milk and curry leaves. However, my mother’s stew is different. It’s a reflection of how people from parts of North India make this dish.” It’s rustic, homely, simple and pot-full of flavour.
