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GORMEI IN THE NEWS

@my.kolkata features our favourite Awadhi Chef Sima Ahmed @sima_kitchensecrets My Kolkata writes: From being the children’s favourite aunty, who has magic in her hands, to the home chef who revived treasured recipes of her Awadhi gharana &md
CHICKEN WITH PERILLA PASTE “ It’s not all about Pork, you know “, Chef Joel told us. He’s cooked many different proteins , like this lip-smacking Chicken with a deep, nutty taste. Made with a paste of perilla seeds, the nut
ASSORTED VEGETABLES IN NÜSHI SAUCE “ Nagaland food is not all about meat “, Chef Joel had told us. He has shown us a wonderful range of vegetable dishes like this one where the sauce is made out of fermented and sun dried yam pattie
MILLET CANOLI WITH HOMEMADE RICOTTA AND ROSELLE SAUCE “Well in Nagaland we don’t really do desserts “, said Chef @chef_joel_basumatari , and then delivered creations like this ! Nagaland Culinary Trails by Chef @chef_joel_basumat
@my.kolkata dug deep into Chef Katherine Lim’s @siumei_lim ‘s roots, with her grandparents hailing from China and moving to Lahore and finally to Amritsar during Partition , and how that impacted her culinary journey from Kolkata’s
Chef Piyush Menon @chefmenon_coastal_macha zig zags around the tried and tested Ghee Roast recipe, adding his unique umami touch to make a remarkable dish for the @gormeihk private events at DLF Golf Club. CHEF’S NOTE It’s a recipe ori
Chef @chef_joel_basumatari brings Nagaland to the plate with the Perilla seeds adding a unique touch to this chicken dish. CHEF’S NOTE Perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savory side dish or chutney
 

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