The secret ingredient that goes into making our Indian cooking truly authentic is the special touch of our master chefs – a signature touch that cannot be discovered in any cookbooks. Their attention to detail and expertise has been perfected after many years working in north Indian restaurants and other places to eat in the western suburbs.
It is this attention to detail that has helped the master chefs preserve the authentic taste of traditional Indian cooking. In fact, most of them apprentice for years before they take charge. Even their cooking style, the means they use – brass urns, copper vessels and specially built large tandoors – all date back to the bygone era.