Serving the divine flavours of Kashmir to guests' plates in Mumbai, Chef Parvinder Bali will be preparing dishes at 'The Taste of Paradise' at Frangipani in Mumbai.

Chef Parvinder Bali, Corporate Chef, The Oberoi Centre of Learning and Development curates a delectable Kashmiri culinary offering at Frangipani, located at Trident Nariman Point, Mumbai. Using his extensive knowledge and experience, Chef Bali is determined to bring home-style Kashmiri food and craft a flavourful experience with 'The Taste of Paradise.' The event will start on February 13 and will continue till February 21, 2021.

Commenting on the event, Chef Bali said, "In our continued endeavour to bring our guests the finest of culinary experiences, we are delighted to showcase authentic recipes from Kashmiri's rich culinary heritage at Frangipani, this February. An ode to Kashmir, the menu aptly titled, 'The Taste of Paradise' brings to fore the rare ingredients, traditional cooking techniques, and authentic recipes that promise to create an unforgettable dining experience for our guests."

Amir Khusrau's couplet, 'Agar firdaus bar roo-e zameen ast, Hameen ast-o hameen ast-o hameen ast,' which translates to 'If there is a paradise on earth, It is this, it is this, it is this," aptly captures the beauty of the land that houses serene destinations and aromatic cuisines. A native of Baramulla in Kashmir, Chef Bali is aware of nuances of the Kashmiri cuisine that has a mild taste and is dominated by the rich Indian spices.

Chef Bali completed his Pro Certification level 2 from Culinary Institute of America to sharpen his culinary skills. He is one of the only three chefs in India to have been professionally certified by the CIA and American Culinary Federation. He is also one of the chefs in the world, who has scored the highest marks in Pro certification level 2 until the year 2018. Chef Bali graduated from the Institute of hotel management in Kolkata in 1993 and joined The Oberoi Center of Learning and Development to build his career in the kitchens with the Oberoi Group of hotels. He recently represented India in World skills competition in Leipzig as an expert. He has worked with world-renowned MOF pastry chefs like Stephane Treand, Stephane Glacier, Jean Francoise Arnaud, Sebastian Chevalier, Martin Lippo, and Fredrick Morceau. He has also authored five books prescribed for catering colleges in India, Kenya, Nepal, and Malaysia.

Sharing a bite from his life, 'The Taste of Paradise' will present traditional dishes like, Gadh Munjh (Fish simmered with knol khol, a typical preparation of Wazwan), Kokur marchwangan Korma( Chicken cooked in a gravy of Kashmiri chillies, fennel, cinnamon and coriander) and Roghanjosh (World's famous curry of spiced lamb, unique of its kind with red chillies, yoghurt, cinnamon and fennel.) That's not all, other delights like Gushtaba (Pounded lamb meat balls in a yoghurt gravy with spices,)  Rista (Pounded lamb meat balls flavoured in a cinnamon & red chilli gravy,) and Shabdegh (Lamb koftas, lamb shanks and boti braised with turnips, saffron and brown onions simmered overnight in sealed pots), will also be available in the event.