|
|
| |
Mrs Balbir's Profile
Mrs Balbir is passionately commited to the art of Punjabi cooking. One of her greatest pleasure is sharing that joy with others. For the past 30 years in Bangkok she has been restauranteur, TV personality, cooking teacher and business women
Just 17 years old freshly arrived from her native Malaysia having just graduated from culinary school, she gave her first cooking class at home to English speaking expatriates.
She married in 1975 and the year later she opened with her husband the restaurant that bears her name. Her motivation to open the restaurant was to share her passion for Punjabi cooking of her childhood. When guests in her restaurant wanted to learn how to cook the food they were eating she introduce the cooking classes became a regular part of her life.
Possibly her biggest challenged was when she was selected by Thai Airways to be their consultant chef for meals served on their flights to and from India. She found it very interesting learning to cook in bulk. From her familiar curry pot she had to cook in a couldron the size of a bathtub. Despite the magnitude of numbers she always kept the thought in the back of her mind the taste of every dish had to be consistent with the taste of her restaurant.
|
|
|
|
|
Food Menu |
|
|
Mrs Balbir's passion is the art of Punjabi cooking and gets pleasure in sharing that joy with others. Since opening Mrs Balbir's Restaurant In 1976 with her husband they have been continuously serving freshly authentic Pujabi |
 |
|
cooking with flavours of her childhood.
> More |
|
 |
|
TV & Personalities |
|
|
Vinder was first seen on television on CNBC's Business Traveller in 1976, followed a segment on Travel Asia shown on Star Plus in 1997 promoting spices and different cuisines, then a cooking segement on Channel 11. Currently she hosts Bangkok Spice with Mrs Balbir on Destination Thailand shown Saturday at 7.30pm on Channel 21 that's repeated a further four times in the week.
The latest eposide of |
 |
|
Bangkok Spice with Mrs Balbir can be seen here.
> More |
|
| |
|
