Chef de cuisine chef Manav Tuli talks about a lifetime spent cooking food from all over India. Photo: Nora Tam Chef de cuisine chef Manav Tuli talks about a lifetime spent cooking food from all over India. Photo: Nora Tam
Chef de cuisine chef Manav Tuli talks about a lifetime spent cooking food from all over India. Photo: Nora Tam
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Why Indian restaurants should not be slaves to spicy food, and why there’s nothing wrong with them serving pork and beef - chef Manav Tuli of Chaat at Rosewood Hong Kong

  • Manav Tuli, chef de cuisine at Chaat at the Rosewood Hong Kong, tells Bernice Chan how he found his true passion – cooking distinctive Indian food
  • A stint with The Oberoi Group led him to Chutney Mary in London, where he was encouraged to experiment and learned about refinement

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Chef de cuisine chef Manav Tuli talks about a lifetime spent cooking food from all over India. Photo: Nora Tam Chef de cuisine chef Manav Tuli talks about a lifetime spent cooking food from all over India. Photo: Nora Tam
Chef de cuisine chef Manav Tuli talks about a lifetime spent cooking food from all over India. Photo: Nora Tam
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