Atul Kochhar

After a visit to the (Michelin stared) restaurant - Benares - In London's Berkley Square, I simply had to get a copy of the book. (http://www.benaresrestaurant.com/)

I cook Indian food quite frequently and a glance at my library will show that Madhur Jaffrey is my main recipe source. But Kochhar's approach is much more modern and eclectic - his methods honed in fine restaurants rather than Jaffrey's home cooking approach.

Although the book is a little garish (photos everywhere and coloured page backgrounds) the cooking is stunning and highly recommended.… (altro)