Manik Magotra hails from Jammu and Kashmir and draws his culinary inspiration from his homeland, where he fell in love with native ingredients. Over the last two decades he has traversed India leading prestigious hotel teams with stints in Shimla and Udaipur before moving abroad to work in Egypt. Presently, he heads the kitchen brigade at The Oberoi Amarvilas in Agra, where many consider his cuisine to be the city’s second-best attraction.
Arabic Mezze with Millet Lavash
Home made Duck Liver Pate with Sourdough Brioche
Shaat Ka Shikar
Saffron, Rose and Star Anise Compressed Cucumber
Nalli Dum Gosht with Litti