Kalra's Cook Book

chef ravi kant kalra started his cooking journey in his mother’s kitchen way back in the 1960’s, when she met with an accident and was permanently disabled with one hand. amongst three brothers while dividing the household chores, he took responsibility for the kitchen as there was always an unknown fascination towards the spices and flavours. chef kalra completed his professional education from ihm, pusa (delhi) in 1972, and that’s how his voyage in this vast ocean innovation and opportunities began. during his hotel training khansamas (chef) used to cook food on coal fire-huge angithies and bakery products in brick ovens- a proper authentic way. after clearing his graduation, he joined clark’s group of hotels. he explored the authentic indian cuisines across their lucknow, agra and jaipur hotels. he also got an opportunity to probe into the ancient dum-pukht cooking techniques. thereafter, he joined taj group of hotels to explore and attain the in-depth kitchen expertise for the n