Pravesh Bhatnagar - Mahua Kothi
With over five years experience as a Chef, have worked with the finest of restaurants and hotels in the India specialising in culinary excellence.
I started my career from India’s first biggest destination spa “Ananda In The Himalayas” in 2002, where I learnt Indian Ayurvedic cuisine as well oriental and continental cuisine.
In 2004 I joined the the Intercontinental the Grand Resort Goa developing skills in the Oriental section on an international scale.
Now I’m Working as Lodge Head Chef at the Taj Safaris, Mahua Kothi Bandhavgarh Tiger Reserve, Madhya Pradesh, is developing the Indian home style food.
A few questions:
Where do you find your inspiration when preparing a new recipe?
Every time when I want to create new recipe, My inspiration always will come from the Indian Home style food and techniques.We are using many Indian spices and Method of cooking, A perfect combination of flavour, texture and presentation.
How would you define your cuisine in a few words?
Food which is mixture of exotic Indian spices and herbs and Cuisine for Mind, Body and Soul.
Which other Relais & Chateaux (Relais Gourmands) Chef would you like to meet?
I would like to meet with Thiti Thammanter in Eugenia, Bangkok, Thailand.
