ABOUT
Simran Singh Thapar started his career at the Oberoi group where he rose to be Executive Chef of Sukhvilas near Chandigarh. He followed this up with a stint at the JW Marriott in Mussoorie, where he won a reputation for working with local ingredients that rarely made it to restaurant menus.
As Executive Chef at the Leela Palace Udaipur he has continued to work with unusual grains and to reinterpret traditional dishes in his own way.
SIGNATURE DISHES
Khadd Ka Murgh, Slow-cooked in Pit Fire
Jackfruit & Avocado Galouti
Meat-Millet Baati with Jaipur Goat Curry, Green Peas
Foraged Himalayan Morrels filled with Country Chicken
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