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Secrets from the Kitchen: Fifty Years of Culinary Experience at the India International Centre


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ABOUT THE AUTHOR:

: BHICOO MANEKSHAW’S passion for good food and cooking began early in her grandmother’s kitchen. Trained at the Cordon Bleu School of Cookery, London, she was a Catering Consultant at the India International Centre (IIC), Delhi and later, at the Basil & Thyme Restaurant, Delhi. She has also been a Catering Consultant to the West End Hotel and Raj Bhavan, Bengaluru and Chef Air, Air India. Bhicoo has several cook books to her credit.VIJAY KUMAR THUKRAL, Executive Chef, IIC, has been serving the global hospitality industry for more than 35 years and the IIC since 1988. Trained in Food Craft and Food Production (Cookery), he supervises the IIC F&B section, specially contributing to IIC special dinners and food festivals.

ABOUT THE BOOK
: The doors of the India International Centre’s (IIC) kitchen have been thrown open for the first time, presenting a veritable account of the fireside story—a closely guarded secret since the first platter of its mixed grills, pork chops and treacle tarts made its way to the dining hall in 1962. BhicooManekshaw was trained at the Cordon Bleu School of Cookery, London, and was a Catering Consultant at the IIC Delhi. Vijay Thukral supervises the F&B section at IIC.

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