Bhicoo manekshaw biography

From the ’60s to the ’80s,a time when Indira Gandhi helmed the nation from Delhi,another formidable lady guided the Capital’s culinary affairs from the kitchens of the cultural bastion that was the India International Centre (IIC).

Flamboyant restaurateur par excellence () She was the first Indian to complete the Advance Certificate Course of the Cordon Bleu.

Flamboyant restaurateur par excellence () She was the first Indian to complete the Advance Certificate Course of the Cordon Bleu.

Follow Bhicoo J. Manekshaw and explore their bibliography from 's Bhicoo J. Manekshaw Author Page.

Bhicoo Manekshaw's journey as a chef is an account of Delhi's culinary history.

Born in , Bhicoo Manekshaw grew up in Mumbai.

She was the first Cordon Bleu chef from India, passing out of the famed Paris-based culinary school in the s.

Bhicoo Manekshaw,who passed away on April 17,was not so much a part of Delhi’s culinary tapestry as she was one of its weavers. The country’s first Cordon Bleu-trained chef,Manekshaw left an indelible impact on the city’s palate,with her cooking as much as with her personality.

At a memorial held for her at the IIC this Thursday,her friends and admirers who trooped in to the CV Deshmukh auditorium,were unrestrained in their warmth and regard for Manekshaw.

“The hallmark of Bhicoo was her originality.

Whether she was dispensing out the most exquisite dishes from the IIC kitchens or holding court with her opinions,she was always a lady who was frank and forthright and called a spade a spade,and that was one of her most endearing