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particular interest me: fruit stalls selling a bounty of colourful exotic fruits, butchers shops selling mainly goat and chicken. Live chickens sit on the counters literally next to already butchered meat; goat tripe, whole carcass, legs and an array of offal are displayed in the warm midday sun. Flies are everywhere and for an Englishman this is particularly hard to understand. The meat is fresh, very fresh.

Goats are slaughtered to order, chickens as well, a little walk to the back of these markets and you find truckloads of live animals ready to meet their unfortunate end.

Dinner for the guests at famous Bukhara restaurant

This is India and it is a fascinating insight into life in Asia, the demand for this meat is massive, local traders enjoy good business and the consumer is happy with the product. Health and safety would have a field day in these markets, the meat is not for me, but then I am lucky to have a choice and that is a very humbling experience.

One morning at 5am, Syed Belal Ahmed, editor of Curry Life and I, flew to Chandigarh in the Punjab and visited the Chitkara School of Hospitality, part of Chitkara University.

Chef Dominic Chef Abbas

This was an incredible experience; the welcome we received from Dr Madhu Chitkara, Vice Chancellor and her team was amazing. We were presented with two beautiful Indian silk scarfs, breakfast and an introduction to the college. We met many of the professors; they were all hugely enthusiastic about the possibilities of working together. Our aim was to inspire the students to drive standards within the hospitality industry.

We were welcomed and introduced to the students; they even played a short clip from my appearance on Great British Menu. I was then invited to give a talk on my experience of being a chef and running restaurants. It was actually a huge honour to have been asked to visit the university. I also did a demo of three dishes. The students were massively interested, enthusiastic and extremely respectful.

Anthony Cooper of UKTI, Zubin Songadwala, GM ITC Maurya and Executive Chef Manisha Bhasin

The festivals are inspiring in so many ways. My one goal on this trip was to visit the Taj Mahal, one of the Seven Wonders of the World. I have visited the Grand Canyon and Ayers Rock these are both magnificent natural phenomena. The Taj Mahal

is a man made

phenomenon; it’s honestly a place everyone should have an opportunity to see.

The festivals are becoming more and more popular in India. I have already visited 3 different cities and three different 5 star hotels. The Curry Life team have many different opportunities in the pipeline for India and I look forward to be associated with some of those in future.

The team visited Taj Mahal 44

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