Chef Deependra Singh
Executive Chef – Guru Restaurant
Chef Singh has been praised as Edmonton’s best Ethnic Chef and his passion for cooking started at home in Jaipur, Rajasthan. He is most enthusiastic about preparing traditional dishes with unique presentations. Chef Singh started his career at The Taj Lake Palace Hotel in Udaipur, India in 1999 and has not looked back since.
He leads his culinary team at Guru to churn out mouthwatering Indian dishes with a unique flavour. Chef Singh has also won the Rocky Mountain Food and Wine Festival in 2006 and the Silver Medal at the Gold Medal Plates Culinary Championship in 2011.
MENU
Appetizer
Tawa Methi Malai Fish – Tilapia marinated in fresh fenugreek leaves and cooked on a griddle
Vegetable Pakoras – Chopped fresh vegetables with spinach and chickpea flour batter
Entrée
Chicken Chutneywala – Tender pieces of chicken cooked in an onion, tomato and mint-cilantro gravy
Lamb Chop Bhuna – Lamb rack marinated in spices and ginger garlic paste and slow cooked with onions and tomatoes
Dal Banjara – A blend of two lentils, gets its name from the Banjara tribe in Rajasthan, India
Steamed Rice – Steamed Basmati rice
Ajwaini Laccha Parantha – A flaky Indian bread flavored with carom seeds
Dessert
Jalebi – Traditional Indian dessert made with refined flour and sweetened with cardamom and rose flavored sugar syrup
Saffron Kheer – Rice and milk pudding, flavored with saffron, make during festivals and special occasions in India
