Today, I have greatest respect for chefs in the restaurants. Managing different counters, sue chefs, maintaing food quality and moreover to satisfy the customer isn’t a cake walk. I learnt it from my experience in an evening. After heavy planning and analysing I zeroed to jal jeera, papad with tomato salsa for starters, tadka dhal with rice, naan with butter chicken, vegetable korma, tandoori chicken with mint dip and mango lassi as main course. For dessert we had carrot(gajar) halwa and semolina (shoji)halwa.