Over the years, we’ve received many requests for recipes. Our award-winning kitchen wins over the heart (and taste buds) of guests and leaves them wanting to re-create meals for their own loved ones. We’ve decided to start featuring our talented Chefs and one of their favourite recipes, getting them to cut back measurements and amounts from feeding 900 to feeding your family.
Meet Sous Chef Lalit
Sous Chef Lalit Upadhyaya’s passion for food began in his family’s kitchen at a young age. Always encouraged to pursue his dream, he studied at the Institute of Hotel Management in Mumbai, where he graduated with a degree in hotel management & catering.
His culinary career began at the luxury 5 star Hotel Leela Kempinski in Mumbai where he began as a trainee under renowned Chef Shatyli. Upadhyaya’s talent and work ethic was immediately recognized and he was continuously promoted, working in a variety of different areas under the tutelage of some of the world’s best culinary experts.
Looking for a new challenge, his travels led him to Bermuda, an island strongly influenced by British culture. For the next five years he continued to develop his leadership, business and culinary skills by managing the kitchen operations for a local restaurant. Upadhyaya credits this experience as one that helped shape him into the leader he is today. Since 2008, he has been an instrumental part of the culinary team at the Edmonton Convention Centre. He believes that being a chef is more than being just a good cook. One must be a great problem solver, manager, accountant, and artist. Most important of all, he lives by the words passed onto him by one of his mentors 20 years ago: “If you don’t cook with love, don’t cook at all”.
Lalit played an instrumental role in the creation of our East Indian Menu and he’s excited to share his favourite recipe for Chicken Karahi. This is a flavourful dish known for its usage of different spices and is a perfect one-pot meal. We hope it warms you up and you enjoy it with family and friends!
Prep time 10 min. Cook time 25 min.
Chicken (small pieces) 500g
Onion chopped 1 medium
Tomatoes roughly chopped 3
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Fresh green chillies 2-3
Fresh green cilantro 1 bunch
Crushed dry coriander 1 tsp
Crushed cumin seeds 1 tsp
Turmeric powder ½ tsp
Salt to taste
Oil ¼ cup
• Dry roast cumin & coriander in a fry pan & then crush them (you can use a coffee grinder).
• Wash & chop cilantro.
• Heat oil in a wok, add onion saute till it gets lightly brown & add garlic & ginger paste, stir for a few seconds.
• Then add crushed coriander & cumin , stir well
• Now add chicken cook for 1-2 minutes.
• Add half of the chopped cilantro, Mix it well.
• Add roughly chopped Tomatoes, salt, roughly chopped chillies & turmeric.
• Cook Covered on low till the chicken is cooked & the water has dried.
• Take out in a serving dish & garnish with chopped fresh cilantro, green chillies & julienne ginger.
• Serve hot with naan.
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