Kapil Kumar Tomar

I began my career in hospitality at New Delhi's Imperial Hotel, the city's first 5-star hotel. I then worked at Hyatt Regency New Delhi with Chef Rajendra Singh Rana and his team. After opening Hotel Park Royal, I spent 2.5 years in Riyadh at Raj Indian Restaurant with Chef Ajay Sharma and Chef Akram. Upon returning to India, I married my wife, Priya. I am writing this book to bridge 18th and 21st-century knowledge of sugar, highlighting its journey and significance. Most recently, I worked as an online duty manager and facility planner in Kuala Lumpur, Malaysia, for 1.5 years post-COVID, and served as an assistant professor in the Department of Food Production