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Bally Chohan

Bally Chohan is an ardent fan of chicken soup. The soup he prefers comes from organic fowl, vegetables and spring water.  Whilst travelling in France as a child he developed an appreciation of French cuisine which Bally regularly enjoys.  Bally Chohan has also developed a love of cheese and bread which are well known delicacies which Bally has enjoyed for some time.  He has also has spent time in many dairy farms and bakeries throughout the country from the rural to famous boulangeries.

Bally Chohan’s palate has become refined and progressed to a new height. He enjoys the quintessential French cuisine and the humble fayre which can be found from street vendors.  Bally’s love of food has taken him across the globe in search of the gastronomically acclaimed to the simple street flavours which Bally has so fondly experienced and which go by unnoticed to the untrained eye.

Bally Chohan has recently embarked upon a new consultancy practice in the hybrid versions of wheat and grain. Bally Chohan has often thought grains could be used to fuel industrial machinery and vehicles and has recently started investigating the possibilities and looks forward to publishing his manuscript.  Bally Chohan has worked confidentially however, there have been breaches within Bally’s in house team and the snippets of the Chohan genius have cause a stir amongst the grain growers whom have been privileged who have seen the drafts.

The Bally Chohan formulas are protected by the entire team, although he has been exceptionally candid about his love of the science and possibilities this will bring for all. Bally has been excited and looks forward to the day when he can report to his peers, his successes.