Private Chef Suresh Singh

With 24 years of culinary mastery, I am an Executive Chef dedicated to crafting unforgettable flavors and pushing the boundaries of dining experiences. Rooted in the rich heritage of Uttarakhand, my love for authentic Indian cuisine drives my approach in the kitchen. I specialize in blending traditional flavors with global techniques, creating dishes that are as bold and memorable as they are innovative.

From setting up unique restaurant concepts to leading dynamic kitchen teams, I strive to elevate every detail—taste, presentation, and experience. To me, food is an art that tells a story, connects cultures, and transforms each meal into a celebration. As I continue my journey, I look forward to infusing fresh ideas and impactful flavors into every plate.

For me, cooking is...

a passion that transcends ingredients and techniques. It’s an art, a way to express creativity, and a means of storytelling—bringing together flavors

I learned to cook at...

learned to cook at a young age, surrounded by the vibrant flavors and traditions of Uttarakhand. Growing up,

A cooking secret...

My secret in the kitchen is a blend of intuition and precision. While technique and ingredients are essential, I believe it’s the small,

My menus

Italian

STARTER

All inclusive

Bruschetta al Pomodoro Grilled bread topped with a mixture of fresh tomatoes, basil, garlic, and olive oil

Arancini di Riso Crispy risotto balls filled with mozzarella and served with a marinara dipping sauce

Carpaccio di Manzo Thinly sliced raw beef drizzled with olive oil, lemon juice, and topped with arugula and shaved Parmesan

Insalata Caprese Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze and olive oil

FIRST COURSE

All inclusive

Risotto alla Milanese A creamy risotto infused with saffron, giving it a beautiful golden color. It's traditionally made with Arborio rice, cooked slowly with broth, onions, white wine, and finished with butter and Parmesan for richness

MAIN COURSE

All inclusive

Pasta Primavera Fresh pasta tossed with seasonal vegetables, garlic, and a light olive oil sauce, topped with Parmesan

Gnocchi al Pesto Potato gnocchi tossed in a vibrant basil pesto sauce, garnished with pine nuts and Parmesan

DESSERT

All inclusive

Tiramisu Classic Italian dessert made with layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder

Cannoli Crispy pastry shells filled with sweet ricotta cheese and chocolate chips, dusted with powdered suga

Fusion

STARTER

All inclusive

Spicy Tuna Tartare with Avocado Mousse Fresh diced tuna seasoned with soy sauce, sesame oil, and chili, served atop a creamy avocado mousse, garnished with microgreens and crispy wonton chips

Korean BBQ Chicken Tacos Tender chicken marinated in a Korean BBQ sauce, served in soft corn tortillas with pickled vegetables, cilantro, and a spicy mayo drizzle

Curry-Spiced Seared Tuna Ahi tuna seared with a blend of Indian spices, served on a bed of coconut-infused rice and topped with a mango salsa

Moroccan Spiced Lamb Chops Grilled lamb chops marinated in Moroccan spices, served with a couscous salad featuring roasted vegetables and a mint yogurt sauce

FIRST COURSE

All inclusive

Miso Pumpkin Soup A creamy pumpkin soup infused with miso paste, garnished with roasted pumpkin seeds and a drizzle of coconut cream for a hint of sweetne

Quinoa Salad with Grilled Vegetables A refreshing salad of quinoa, grilled zucchini, bell peppers, and cherry tomatoes, dressed with a tangy lemon-basil vinaigrette and topped with feta cheese

MAIN COURSE

All inclusive

Coconut Curry Chicken Tender chicken pieces simmered in a rich coconut milk curry with Thai spices, served with jasmine rice and garnished with fresh cilantro

Lemongrass Grilled Salmon Salmon fillet marinated in lemongrass and ginger, grilled to perfection and served with a side of stir-fried bok choy and jasmine rice

Thai Basil Stir-Fried Tofu with Quinoa Crispy tofu stir-fried with Thai basil, bell peppers, and garlic, served over a bed of fluffy quinoa and finished with a drizzle of soy-lime sauce

Tandoori Chicken Enchiladas Tandoori-marinated chicken wrapped in corn tortillas, topped with a tangy yogurt sauce and baked with melted cheese, garnished with fresh cilantro

Miso Glazed Black Cod Black cod marinated in a sweet miso glaze, broiled until caramelized, served with a side of ginger-infused bok choy and steamed jasmine rice

DESSERT

All inclusive

Matcha Tiramisu A fusion take on the classic dessert, featuring layers of matcha-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder, served with a side of berry compote

. Mango Coconut Chia Pudding A tropical-inspired dessert made with coconut milk and chia seeds, layered with fresh mango puree and topped with toasted coconut flakes and a drizzle of honey

Saffron and Cardamom Crème Brûlée A fusion of French and Indian cuisines, this crème brûlée is infused with saffron and cardamom, topped with a caramelized sugar crust for a fragrant and luxurious finish

Uttrakhend

STARTER

All inclusive

Bhang chicken Tender pieces of chicken are marinated in a fragrant blend of bhang (hemp) leaves, herbs, and spices, simmered to perfection

FIRST COURSE

All inclusive

Aloo Ke Gutke Savor the crispy, spiced potato dumplings, lightly sautéed with fresh coriander and topped with a tangy chutney. This popular snack is a perfect introduction to the flavors of Uttarakhand

MAIN COURSE

Choose 1 dish

Main Course: Gahat Ki Dal with bicchoo booti ka saag A hearty dish of Gahat (horse gram) lentils, cooked with spices and tempered with ghee, paired with Bhatt Ki Chudki (a special preparation of black beans) from Uttarakhand. Served with steamed rice or

DESSERT

All inclusive

Bal Mithai Experience the rich, indulgent flavors of Bal Mithai, a cherished sweet from Uttarakhand. This delightful treat features a luscious fudge-like base made from khoya (reduced milk), generously coated with roasted nuts and a touch of sugar. With i

World food

STARTER

All inclusive

 CROWN OF JEWELS > CRUMB FRIED MUSHROOM STUFFED WITH CHEESE AND NUTS SERVED ON BED OF PESTO

 STUFFED FLOWER > BROCCOLI STUFFED WITH CHEENA AND NUTS ROAST IN TANDDOR

 PEN PINEAPPLE PEN > MIXED VEGETABLE STUFFED WITH PINEAPPLE & PANEER SERVED WITH ROOSTED CHILLY GARLIC CHATNEY

 PIND WALA BHATTI KA MURG > WHOLE CHICKEN THIGH MARINATED HANG CURD DRY NUTS & BHATTI KA MASALA SMOKED WITH MUSTARD OIL

 ROTI PE BOTI > CUBS OF SPICY LAMB MEAT SERVED ON BABY FLAT BREAD

 TOW WAY PRAWNS > TWO FLAVERD PRWANS SERVED WITH CHEFS SPECIAL TWIST

 METERRANEAN GRILLED LAMB CHOP WITH TOMATO MINT QUINOA GRILLED LAMB CHOP RECIPE! SERVED WITH A TASTY TOMATO MINT QUINOA BOWL

FIRST COURSE

All inclusive