Tony Singh on his memories of cooking as a child, the most he’s paid for a meal, and his favourite chef in Scotland. What’s the closest thing you have to a signature dish: My gran’s Punjabi salmon recipe, which is always on my supper club menu. It’s spot on. Describe your style of cuisine… The post In A Nutshell, Tony Singh: ‘I was very lucky to grow up around people who cooked at home’ appeared first on Scottish Field.
