Bhicoo
Manekshaw’s passion for good food and
cooking began early in her grandmother’s kitchen. Trained at the Cordon Bleu
School of Cookery, London, she was a Catering Consultant at the India
International Centre (IIC), New Delhi and later, at the Basil & Thyme Restaurant,
New Delhi. She has also been a Catering Consultant to the West End Hotel and
Raj Bhavan, Bengaluru and Chef Air, Air India. Bhicoo has several cook books to
her credit.