“n’joy the sweet on the occasion of diwali” RAMPHAL RABDI Full cream milk 500ml Sugar 30gms Cardamom powder 1gm Ripe persimmons puree 50ml GARNISH a slice of ramphal (persimmon) PREPARATION: In a kadhai (fritture) reduce milk stirring continuously to a 1/3 rd consistency off the fire, stir in sugar and cardamom powder. When at room temperature add in persimmon puree and chill in the refrigerator. Transfer to a service bowl, garnish and...
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QUALIFICATION: Graduation (History Major); Diploma in Hotel Management, IHM Ahmedabad 1990; MBA in Tourism.
EXPERIENCE : 06 years hotel experience in Kitchen Department- Le Meridien, Welcomgroup, Park Royal; Teaching Experience since 1996: 8 ½ years as Lecturer in IHM Jaipur till 2005; 1 ½ years as Senior Lecturer in IHM Gurdaspur till July 2006.
Senior Lecturer in IHM Dehradun since August 2006; Completed DTS and DOT training programme; Attended training workshops like continental cuisine workshop, Jaipur; Sea food workshop, Goa; Regional cuisine workshops Bhopal, Chennai.
Awards : Best Faculty for sessions 2008-09 and 2009-10 awarded by Ministry of Tourism Govt. of India ( Ranked 3rd and 6th).
Area of Interest : cooking and experimenting with dishes and coaching recruits! chef is of firm belief that one needs to talk to the ingredients so as to create dishes as per liking!!
mail:pulkitbhambi@chilli2cherry.com Designed by : 
