With 50 recipes, this book proves a low fat diet can be delicious. With recipes like shredded chicken with bean sprouts, pomfret wrapped in papad, and stir-fried figs, "Indian Spa Cuisine" is a gourmet's delight.
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After graduating from the Institute of Hotel Management, New Delhi, in 1974, Manjit Singh Gill joined the Oberoi School of Hotel Management as a food production trainee. He joined ITC Maurya Sheraton in 1977 and took over as the Executive Chef in 1981. He has a vast fan following especially through the ITC-Welcomegroup restaurants - Bukhara, Dum Pukht and Dakshin. Author of Eating Wisely & Well, published by Penguin India, he has participated in numerous television shows, published articles, and conducted workshops all over the world. A passion for cooking and grooming upcoming chefs has prompted him to introduce an award dedicated to his mother - the Mrs Dalip Kaur Gill Memorial Trophy - for outstanding performance in food production. At present, as Corporate Executive Chef Gill leads the culinary team at ITC Hotels Ltd. He is also involved in the study and development of food and beverages.
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