The Kitchen Table

25 years later… and some things never change.

Meeting today took me straight back to my days at The Oberoi Grand. I was just a young learner in the kitchen, and though he trained me only for a few months, his hands-on style of teaching left a mark that never faded.

It’s funny how a few months of the right mentorship can shape years of your journey. Today, as I run my own kitchen and cook for so many, I know a small but meaningful part of that foundation was built by him.

Grateful for teachers who don’t just teach recipes… they teach you how to think, how to taste, how to lead.

And how beautiful that today, through his own culinary school so many more get to experience that same passion and discipline.

Tea time just got a touch more decadent .. Raspberry almond tarts filled with our silky raspberry gel and the ever-loved lemon tarts—where sharp citrus meets buttery sweetness. Pure indulgence in every bite.