Jiggs Kalra is to Indian cuisine what Marie Antoine-Carême is to French

From kalonji to caviar Jiggs Kalra is to Indian cuisine what Marie Antoine-Carême is to French. If Carême taught the world about five French mother sauces,66-year-old Kalra can be credited with teaching budding chefs the finer nuances of Indian gravies. Talks to the czar of Indian cuisine, who is now changing the way we look […]
Continue reading…