There was a little prediction by Chef Raman’s friends when he got enrolled for a hospitality management degree that he’d quit written the first week Luckily for all of us, that was one gloriously failed prediction. Raman loved the kitchen he loved it so, he went on to graduate from IHM Kolkata and work 11 years in the finest restaurants in Australia, from Melbourne to Canberra. Few years ago, he returned to Delhi as Senoir Sous Chef at Olive Bar and Kitchen (Mehrauli) and The Moving Kitchen and later as the Executive Chef at the European Bistro, Cheri One A look at Raman’s menu will have you know that here’s a chef who’s inspired by all things fresh and all things seasonal ‘Creating a wonderful and satisfying dish is just about one thing how do you match the ingredients, What goes first in your mouth? he’ll tell you. I could give you a dish with just three ingredients: lychee, filled with wasabi and feta. But it’ll explode in your mouth It’s just about matching and mixing of the right flavors and textures. There’s simplicity in it. I enjoy that.