Chef Balvinder Pal Singh Lubana comes with over 15 years of richly layered experience in the hospitality industry. With his roots in Lucknow, he says he discovered his love and passion for cooking at a very young age, aka in his mother’s kitchen. Today, he is well known for his ability to assemble dishes, plate-finishing touches and exquisite creations. Currently, he heads the kitchen brigade of the Goa Marriott Resort and Spa. When not donning his chef’s coat, he loves to spend time with his family cooking delicacies, watching movies and travelling. He shares two of his favourite recipes with us.
“In my version of butter chicken, we are very particular about the tomatoes we use to make our makhani gravy. We make sure that the tomatoes are fresh, luscious and properly matured. While finishing the gravy, we add just the right amount of smoke flavour, which will always leave you wanting more.”
