day : 05/07/2019 79 results

Terroir and Crops by Chef Sandeep Pande

The word terroir is defined as the set of all environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices, and a crop's specific growth habitat.The reason why I am talking about something as basic as Terroir is because this is where the food comes from, this is where the life begins, this is the origin of all things great, and this is what shapes a Chef’s journey in kitchens all over the world. We chefs, foodies, blog creators, hospitality ...

Mezcal Tasting by Chef Vikas Seth

The Mexican city of Oaxaca is known for its mezcal, a smoky Mexican spirit made from agave. I recently visited Oaxaca and participated in the mezcal tasting at the best Mezcaloteca in town. Mezcalotecas promote maestro mezcaleros and their traditional way to produce. It is a great place to learn the basics of mezcal, as experts certainly impart their knowledge here. You can have a flight of mezcal chosen for you and the server explains the methods of production and the variety of agave that ...

The chickpea wonder – Hummus

The millennial pantry essential is a jar of hummus Hummus dates back to the 12th century and is believed to be conceived in the Mediterranean empire. It is an immaculate blend of garbanzo beans and tahini accompanied by a dash of lime, pinch of salt and a generous dribble of the olive oil. Hummus in the Mediterranean cuisine Hummus is believed to have its roots in the Mediterranean kingdoms since the chickpeas are copiously grown, harvested and celebrated in these regions. In Israel ...

Lights, lens and steak

Food Photography- an untouched yet flourishing vocation. Here is a look into everything you need to know about it. Have you ever been enthralled by a dish so much, that you had thoughts of not eating it, in order to disturb the presentation? Trust me, everybody goes through that phase. This brings us to the concept of the presentation and the visual beauty of the obviously delicious food. While many don’t pay attention to the visually exciting scene of the staging of the food, there are ...

Crack the Cheese Code, the Italian Way

Cheese, the magical ingredient was invented centuries ago in Poland. A fortunate accident changed the face of the culinary world and ever since, cheese has been a revolutionary ingredient in our kitchens, no doubt. What was once considered an ingredient that was most appreciated only by the elite, is now a go-to supplement. Its taste, texture, nutrient values and usage is an outcome of the type of milk used, environment conditions, breed of animal that has produced the milk and its dietary ...

Handbook for an aspiring chefs

Every profession has its own demands and the profession of a Chef is no different. It demands extended working hours, most of which requires the Chef to be on their toes. It takes them through a plethora of encounters that victimize them to heat, cuts and burns. But at the end of it, plating a fine dish and receiving gratification from it is not everybody’s cup of tea!. Successful Chefs have different mantras that lead them to success. So, we tried to deconstruct their theories and ...

Chef Raheel, Culinary Director Marriott APEC, making a mark in Asia Pacific’s F&B space

An art, craft and cricket enthusiast as a child, Chef Raheel always dreamt of joining the design school. There were days where he believed he belonged in the Indian cricket team. Years later, he does represent the country but not on the play ground, but across the best of kitchen ranges. When Chef Raheel completed school, he was a typical teenager with no set academic direction. In his quest to discern various career choices, he discovered an entrance exam by The National Council of Hotel ...

How To Sushi!

How to Sushi! There’s a certain amount of beauty when something is done right! The World Cuisine is extremely demanding in this regard and a number of different elements must be considered before exploring a cuisine. An Aloo Paranta is incomplete without the tangy achaar and raita, Pasta is best relished with a slice of evenly roasted garlic bread and a luscious burger undoubtedly makes a messy meal. These are no stringent rules but discoveries made over the years. Asian countries are ...

Japanese Table Manners

Dining at a Japanese Restaurant It has been two decades since the advent of globalization. It has insidiously seeped into all facets of our living. Whilst the economists have marathon lists of pros and cons, it is unanimously agreed that it has done nothing but good to the F&B industry. Thanks to globalization, today food is not limited to boundaries and the world converges under a single roof and global-cuisine is the newest trend. Considering how there is a paradigm shift to dining, ...

The Saga Of The Anglo Indian Cuisine

The British and Indians share an elaborate history of over a century. The British rule did not just affect India on a superficial level. It seeped into every facet of an average Indian’s lifestyle. Parallel to the chaotic episodes of upheavals and revolutions, during the British Raj, there also ran beautiful stories of friendship, love, admiration and practice. Many genres like language, faith, education and family, had an influence on both Indian and British lifestyles. Cooking was one of ...