We Inspire New Tastes!
Our skilled culinary team has its pulse on the latest food trends throughout the world. It is connected via Kitchencounters™, our new culinary digital network. Experienced in working with top chefs throughout the world, our culinary team taps into the newest tastes, flavours and textures to create a truly unique food experience. Our chefs use quality ingredients as well as the best spices, herbs, flavours and other key components from all over the world to create customised and truly unique seasoning and coating systems.
Newly Weds Foods, Corporate Chef, India
- Bachelors in Hospitality and Hotel Administration, Institute of Hotel Management, New Dehli.
- A specialist in organizing culinary experiences and providing food solutions.
- 13 years of experience with hotels.
- Chef De Cuisine with JW Marriot & the St. Regis.
- Passionate about Cricket and Ping Pong.
- Avid guitar player and singer.
- See Varun's Favourite Recipe
Shredded Filo Wrapped Chicken, stuffed Edam Cheese, Sweet chili fig and Mango salsa, Edible Flora
Chicken Mince 80 grams
Eggs 1 Piece
Oyster sauce 10 Grams
Coriander stem 5 Grams
Chopped White Onion 5 Grams
Chopped Elephant Garlic 5 Grams
Chopped Ginger 5 Grams
Light soya 6 Grams
Sesame Oil 3 Grams
Edam Cheese cube 7 Grams
Chopped purple figs 10 Grams
Chopped Mango 10 Grams
Chopped Dragon Fruit 10 Grams
Sweet Chili Sauce 15 Grams
Micro Beet root leaves 2 Sprigs
Edible Viola Flower 1 Flower
In a mixing bowl add minced chicken
Mix salt and sugar.
Add chopped onion, garlic and ginger.
Add chopped coriander stem and mix well.
Add light soy, oyster sauce and sesame oil.
Mix the ingredients well.
Rest the mix in a chiller for 5 minutes
Roll the mixture into a small sausage.
Stuff it with edam cheese cubes.
Dip the above in an egg batter.
Coat the above with shredded filo
Rest the above in a chiller.
In a bowl mix the chopped fruits.
Add sweet chili sauce to the above
Fry the filo rolled chicken
Plate the fried chicken roll.
Garnish with micro beet and viola flower