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With over sixteen years of experience in luxury hotel brands, Apoorv Bhatt is currently working as Corporate Chef with Berggruen Hotels.
Prawn and Mushrooms in Hot Garlic Sauce
Chicken and Mushrooms in Barbecue Sauce
Okra in Szechuan Sauce
Fried mutton chops
Black Eyed Peas (cowpeas) and Potato Curry
Stir fried Vegetables (Malaysian)