View this post on Instagram A post shared by Gurpreet Singh Tikku (@mistertikku) Aaah, Kaun nahi Jaanta Hot Chocolate Fudge ko. Hot Chocolate Fudge
Kidnapped By Aman Chotani
View this post on Instagram A post shared by Gurpreet Singh Tikku (@mistertikku) Photography ke Guru hai yeh, Inki Pics Kamaal karti hai, Chahe
Shaam Ki Chaar Baje Waali Bhookh
View this post on Instagram A post shared by Gurpreet Singh Tikku (@mistertikku) Shaam ki CHAAR baje waali Bhookh bahut Tang karti hai Kabhi
Dilli Waalo Ka Favourite – Roshan Di Kulfi
View this post on Instagram A post shared by Gurpreet Singh Tikku (@mistertikku) Jab Aap Dilli mein Kulfi Falooda ka Naam lenge to sabse
Fish Thali in Goa
View this post on Instagram A post shared by Gurpreet Singh Tikku (@mistertikku) Bachpan se I’m a Fan of Thali. Ghar mein bhi maza aata tha jab special Guests aane par Mummy barri se tray mein 2 Katori Subji, 1
Kamaal Ka Khaana @ Anardana
Kuch Din Pehle ki baat hai, I was coming back from a Physiotherapy session from Safdarjung at 4:30 pm. Normally I go in morning from 10:30 to 11:30. Par iss din I had to shoot Gujiya and Balushahi ki
2 Different events ke baad Ikk ho gaye hum @IkkPanjab
Kal Hargun ka 12th Class ka Farewell tha. Beta Jee, “Saj Dhaj” ke gaye School and uske baad “After Party” Mein aur Gurleen Kaur Tikku Cfp chale gaye @vegas_mall Dwarka to see @nishantsuri11 Bhai ka stand-up dekhne.
Delhi mai badhiya Amritsari Kulcha
View this post on Instagram A post shared by Gurpreet Singh Tikku (@mistertikku) Dekho ek baat to saaf hai…. ki Dilli mein Amritsar jaisa Kulcha nahi mil sakta. Uska swaad, uska texture, Uski layers, Uski Chutney, kuch bhi nahi same
“ROOH” – a Soulful Experience
“Rooh” , Naam hi aisa hai ki Rooh khush ho jaaye. And iss regard mein Rooh pehli baar khush hui when I was at a Starbucks event and met Priyam Bhai. The Rockstar Chef from Q-La informed me that he
Tasty Hot Food at 35000 feet in the Air
Exactly 3 years back I was in Kuala Lumpur at Air Asia’s office trying the New Food menu. The Santan Food Menu. I was extremely delighted to be a part of the activity then, and it continued every year, I