Part 2/2
To me, Chef Manav Tuli, chef/owner of Leela HK, is a superman in the kitchen. Nothing deters him. And his Indian food is great. That’s obvious. What awes me is when he collaborates with chefs of other cuisines - like with Chef Liu Zhen of Yong Lu HK.
I headed to the dinner with some trepidation—how could Indian and Ningbo cuisines ever... More
Part 2/2
To me, Chef Manav Tuli, chef/owner of Leela HK, is a superman in the kitchen. Nothing deters him. And his Indian food is great. That’s obvious. What awes me is when he collaborates with chefs of other cuisines - like with Chef Liu Zhen of Yong Lu HK.
I headed to the dinner with some trepidation—how could Indian and Ningbo cuisines ever strike a happy accord? But the meal opened my eyes to the impossible.
A few weeks ago, chef Manav collaborated with chef Jeong Sang-won of Born & Bred Seoul. Again, Manav worked his magic, blending Indian and Korean cuisines goregously. If memory serves me, I’ve hardly tasted beef in Indian cooking. Yet that meat didn’t seem out of place here.
One point to note—the host of Born & Bred was very generous in providing a platform for chef Manav to shine.
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