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My wife and I have both loved cooking from an early age. I began work as a chef in Bombay, while Nirup started her career in Hotel school. After spending eight years perfecting my trade, I was offered a job as a banquet chef in a 5 star hotel in Sydney. My wife and my son, Adheip, accompanied me to Australia. We soon realised that there was a genuine demand for authentic indian cuisine, so in 1999 we set up Spice Bazaar and are now sharing our wonderful food with Sydney. Our excellent dishes and extensive menu proved to be an instant hit, we were soon flooded with requests to cater for parties and weddings. After expanding our business accordingly, we now offer a professional catering service. Although our business has grown, we still maintain the high standards of quality in all our dishes to ensure you receive the best indian food this side of Bombay. |
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