Inside the Brougham Arm's kitchen

Inside the award winning Brougham Arms kitchen with head executive chef Anurag Dhaka.

Transcript

00:00 It's been two and a half years I've been working at Broi.

00:03 Broi's family, it feels like at home.

00:06 My natural style of cooking is using French techniques

00:10 and using fusion.

00:12 As my background, I have been exposed

00:14 with Arsenal of Spices from very early stage.

00:18 While seeing mom cooking at home,

00:22 we always used to have three meals fresh every day.

00:25 So I think so I take it as a very strong side

00:29 in my cooking.

00:30 I play with French technique and do the fusion of flavors

00:34 and come up, I experiment.

00:36 Sometimes it doesn't work, but sometimes it works.

00:39 My personal style is using Japanese, Thai, Asian fusion

00:44 using French techniques.

00:46 And that's what most of my menu showcases as well.

00:50 We do a lot of degestations.

00:51 We try to go around those delicacies and implement.

00:56 And we look forward doing many more moving forward.

01:01 Degestations where we could show more of creative player

01:04 using French techniques and fusion flavors.

01:07 Suck.

01:07 [BLANK_AUDIO]