By Jerome Smail2021-04-26T11:58:00+01:00
One day, my daughter said to me, ‘I don’t want no dead chickens in my cake for my birthday!’ What do you do?”
That was the question preoccupying Sukh Chamdal when he attended a food industry seminar over 13 years ago. The youngster’s demand was entirely in keeping with the household’s strict lacto vegetarian diet, with no meat, fish or ‘dead chickens’ (also known as eggs) allowed.
What’s more, Chamdal’s background as an Indian sweet chef for his family’s business in east London made him naturally curious regarding the possibilities.