This week we aim to bring all tastes of Indian cuisine to the city, from the strong aromatic spices of the North, to the subtle palate of the South. India Unlimited∞ will connect Clarion Hotel Stockholm with the Indian Department of Tourism and Goa Marriott Resort & Spa to bring in expert chefs and masterfully crafted menus to satisfy even the most demanding foodies. The cuisine will be offered in a casual street food format as well as more formal settings in the beautiful Clarion Hotel Stockholm dining areas.

You can book at table at the Clarion Hotel Stockholm restaurant website, Minami.

Chefs

	Alan Kinsella is the Executive Chef at Clarion Hotel Stockholm and a Michelin Star chef. He has 25 years of experience in over ten countries, including Australia, Ireland and Switzerland. He has published four cookbooks, and has won multiple awards and nominations for best chef.
	Anish Kanswal Chef, The Ashok Hotel, New Delhi. After successfully completing B. Sc. (Hospitality and Hotel Administration) from the Institute of Hotel Management, Shimla, Himachal Pradesh (2003-2006), Anish joined India Tourism Development Corporation Ltd (ITDC) as a Chef at The Ashok Hotel, New Delhi (The Flagship Hotel of ITDC). Presently posted as Chef (Frontier) in the premier specialty restaurants of The Ashok Hotel, Anish is a member of the VIP Culinary Team which caters to the formal functions hosted by the Honorable Vice-President of India and Honorable Prime Minister of India at Hyderabad House for the visiting dignitaries from around the world. He has contributed to the culinary success of several prestigious and important events: National Games-2007, CWG-2010, PATA-2011.
	Harminder Sodhi has worked as a Sous Chef at Clarion Hotel Stockholm since January 2009. Clarion Hotel Stockholm is part of the Choice Hotels International which has over 5000 hotels operating worldwide. Sodhi is a hands on chef who works closely with his team, and manages a la carte restaurant MINAMI, serving delicacies from Japan, Korea, India, Thailand and Indonesia. He has also worked as Head Chef at Curry Plaza, Stockholm, as Sous Chef at Annakhan, Stockholm, at JW Marriott, Mumbai, at The Oberoi Hotel and Resort, India, and Taj Hotels and Resorts, India.
	Kedar Singh Rawat is responsible for the South Indian Cuisine served at the Samrat Hotel, New Delhi and the dishes crafted by him for the Breakfast Buffets, Banquet Parties, Room Service, etc. have been greatly appreciated over the years. During his tenure at Hotel Samrat, he has contributed to the success of several National as well as International conferences and events. He has graduated in Arts from the University of Delhi in 1985.
	Sunil Kumar is Executive Chef at Goa Marriott Resort and Spa since 2009. Previously, he worked as Executive Chef at Courtyard Marriott, Ahemdabad, and as an Executive Sous Chef at Courtyar, Marriott Chennai.