Meet the Chefs of the 'Chef's Retreat' held at Kairali- The Ayurvedic Healing Village, Palakkad

Ayurvedic Techniques

Ayurvedic Techniques

Image: Ayurvedic Techniques

Grasp the golden opportunity to revive the love, passion and wellness for food with the prime culinary chefs of India at the Chef Retreat ‘Healing Recipes-Back to Roots’ from July 3-6, 2017 at Kairali - The Ayurvedic Healing Village, Palakkad, Kerala. Top chefs such as (Mentor)Chef Manjit Singh Gill, Corporate Chef , ITC Hotels; Chef Abhijit Saha, Co-owner Caperberry & Fava; Chef Vikas Seth, Culinary Director, Lounge Hospitality; Chef Chetan Sethi, Founder Ustadi & Zaffran will grace the food fiesta making it the most memorable experience. Apart from enjoying scrumptious dishes one after the other you will have a chance to enhance your understanding of healing foods, natural remedies and ancient ayurvedic techniques, food allergies and the solutions. ITC Hotel’s Corporate Chef Manjit Singh Gill, culinary legend, is the President of Indian Federation of Culinary Associations (IFCA). A strict vegetarian by choice and an avid reader, he boasts of hotels like iconic Bukhara and Royal Vega to his kitty. With a magnificent experience of more than four decades, his expertise includes western cuisines while his heart beats for Indian cuisines. He is totally devoted to rediscover Indian regional cuisines. He feels that ‘Healing Recipes - Back to Roots’ is the platform that can help people relook and rethink food. As the mentor to India’s first chef's retreat, he says, "Food can never be unhealthy or junk. It is an experience that brings in happiness, serenity, and joy." Chef Abhijit Saha, Founding Director and Chef, Avant Garde Hospitality Pvt. Ltd. is an expert in Classical and Modern European, and regional Indian cuisines. An outstanding speaker, he was the Guest Chef at the ‘The World of Flavours Conference’ – 2004, 2005, and 2007 held by the Culinary Institute of America. With more than 25 years of experience he masters the art of converting conceptions into actuality. His contributions to the field bagged him list of awards namely “Best Chef of India, 2013”, “James Beard Foundation Award 2008”, “IFCA Entrepreneur Chef of the Award- 2008” and the SICA “Golden Hat Award-2010”. His restaurants, Caperberry and Fava (Bangalore) and Saha (Singapore) are superlatively famous for simple ingredients and brilliant cooking. Chef Vikas Seth, perfectionist in Mexican cuisine, an author and TV celebrity who believes in simplicity. He is bestowed with an intrinsic intelligence of culinary concepts and a strong persistent enthusiasm to innovate with natural and organic ingredients. To present what traditional foods mean to him in modern times he has authored the book ‘The Modern Indian odyssey’. He has an extreme love for retaining the freshness and flavours of the dish while making it with most simple techniques.