Tips from a five-star kitchen
Neighbourhood cookery classes have given way to 'culinary clubs' with celebrity chefs
Sundri Behl takes a bite of the cornflakes-crumbed spicy paneer that executive sous chef Prem Kumar Pogakula has just prepared at The Imperial, New Delhi. Born in Karachi and brought up in Casablanca, Tangier and West Indies before she fell in love with an Indian serviceman in Pune five decades ago, the homemaker has been a regular at The Imperial’s Culinary Club for the past few years. Once a “super-cook" herself, the septuagenarian grandmother says, “I burn something every day now. Two days ago, I set fire to sugar while trying to melt it."