Mark will produce some of his signature dishes, including roast breast of duck with charred and puréed broccoli and crispy black rice as well as pumpkin risotto, watercress, pumpkin seed and blue cheese salad.
Several leading curry chefs will also be flying to India to cook as they take the curry back to its ‘spiritual’ home for the ten day festival. They will be serving high street and restaurant favourites such as Chicken Tikka Masala, Balti, Jalfrezi and Madras.
By Molly Mileham-Chappell
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