Scaling impossible heights and bridging gaps through food are encoded into the DNA of one of the top chefs in the world, who is back in the kingdom to brush up the menu at his restaurant.
As he creatively entwines past favourites at his restaurant like the Um Ali ice-cream with classical Indian and Arab dishes like rasmalai (a popular dessert comprising paneer discs soaked in creamy condensed milk) and baklava, Michelin-starred Chef Vineet Bhatia might be at the top of his field today, but scaling heights is something he had to master before he even thought about the professional kitchen .
&uuid=(email))