Aditya Bal grew up in a family which ran a hotel in idyllic Aditya Bal was born in New Delhi in 1976. He did Kashmir, watching his maternal grandmother rustle up his schooling in Kashmir and Himachal Pradesh and delicious meals and bake most passionately. After an later went to college at Delhi University. One of Indias extremely successful modeling career spanning 8 years bestknown models of his time, he also tried his luck in and a short stint in Bollywood, Aditya decided to head Bollywood but soon after packed his bags for Goa where to Goa to pursue what he did best: cooking. A chance he cooked and honed his culinary skills at 3 restaurants. meeting with NDTV Good Times gave his culinary skills a new direction and today he is one of the most celebrated anchor-chefs on Chakh Le India, the most popular food show on the channel.
Adityas wanderlust for local and most celebrated cuisines from across India took him to the bustling towns of Punjab, the cultural hub of Bengal, Goahis most favourite food destination and several others. The result was Amritsari Paneer Bhurji, Kosha Mangsho, Goan Prawn and Mango Ambotik, Malabari Prawn curry and Moru Sambhar, amongst many other mouthwatering creations! A foodies delight, the recipes in this book, spanning meat, chicken, fish & seafood, and vegetarian dishes as well as an array of snacks and sweets are not only simple to try but alsopromise a complete and delectable feast celebrating what is wonderfully Indian.
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