Indian Cuisine varies greatly depending on regional, cultural and religious influences, although there are a few traits uniting each region. One thing each region shares in common is the use of spices, with some dishes using upwards of ten different spices. Curry is another common thread found throughout India, with ingredients and consistency differing according to the region. The use of rice, and pulses or legumes such as lentils and peas is typical throughout the country.

Anthoni Doss Ramesh, hails from Chennai in Southern India, and his extensive experience includes degrees in business and hotel management & catering, with a focus on the theory and practice of international and traditional cuisine. Along with Executive Sous Chef, Michael Finizia and Execeutive Anthoni presides over preparation and presentation of the Tour of India menu which features items from all over India.

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