day : 05/07/2019 79 results

Chilean Sea Bass

It’s almost two months now since our mega seafood fiesta The Boiling Point 2019, but our memories are still fresh with the myriad flavours of sustainable seafoods sourced from as far away as Iceland and Japan to the Kerala coasts closer home. Chefs from 20 uber luxury hotels in Bangalore had graced our event, showcased their culinary creativity and put out exciting displays of seafood creations like the tuna ceviche, Arctic char sashimi, and shrimps n squid! While going through rows and rows ...

Lychee Cocktail this Monsoon

June marks the onset of the monsoon in the Indian subcontinent. But don’t let the rainy days darken your spirits. Monsoon’s the time when markets abound with tropical fruits like lychees, which can work wonders when blended with liqueurs to craft out an invigorating set of cocktails. We caught up with mixologist Karthik D from Bangalore Brew Works, an upscale F&B destination located in the city’s CBD, who went grocery shopping to cherry-pick a bunch of ripe, pulpy lychees and used ...

Chef Talk with Hari Nayak

From New York City to Riyadh and Dubai to Bangalore and soon Bangkok, celebrity chef, author, food consultant and globetrotter Hari Nayak has been a darling of global gastronomy. A graduate from the Culinary Institute of American in NYC, Chef Nayak polished his skills by working with legendary chefs like Daniel Bolud, Marcus Samuelson and Albert Adria and leveraged his learnings to open 8 upscale restaurants round the world. As he readies himself for his next big foray, The Chef Post caught up ...

Broccoli in Indian Kitchens

The dark green broccoli is a relatively new entrant in Indian cuisine. It’s only off late that restaurants abound with this cruciferous vegetable, a superfood packed with a good dose of vitamins, minerals, fibre and antioxidants. Even though home chefs across the country are well-versed with the dynamics of the cauliflower and the cabbage, cleaning and chopping the broccoli and lacing it with Indian spices and masalas is still new. But with innovation filtering into every corner of restaurant ...

Smoked Broccoli Cappucino

With the scorching summer still reigning supreme in the subcontinent, the last thing you’d ever want to do is to entrap yourself within the stuffy confines of a hot kitchen. And spend hours trying to cook up an elaborate 3-course meal while sweat beads line your forehead. Summer’s the season to whip up some light, refreshing and nutritious dishes that don’t really eat into your time. And a great way to ensure a hearty but light meal is by concocting a veggie-rich cold soup, a perfect ...

Cucumber Cold Soup

It’s hot and getting hotter day by day. But if you’re bored of sipping on chilled mocktails and icey cocktails, or if your refrigerator is not well stocked on fruits, canned juices or syrups, how about a cold soup then? Cold soups are catching the fancy of chefs and foodies alike. Sprinkled with spices and made from nutrient and fibre-rich vegetables, cold soups provide a good healthy alternative to sugary juices. Executive Sous Chef Vaibhav Arora from Renaissance Ahmedabad shares the ...

Decoding Sous Vide

The French term ‘sous vide’ is becoming increasingly popular in gourmet kitchens. At our recent seafood event The Boiling Point 2019, which witnessed skilful chefs from 20 luxe Bangalore hotels unleashing their culinary talent, brands like ITC Windsor Bengaluru, Hilton Bangalore Embassy Golflinks and Conrad Bengaluru utilised the sous vide technique to dish out an array of seafood exoticas. Captivated as we were with the flavours and textures of the multitude of seafood presentations, we ...

A Spin-off to Indian food

Wondering which dessert it is in the image above? Hold your breath…its coconut espuma and coconut sorbet topped with coconut crisps. Yes…a white dessert made entirely from coconuts. And it’s an absolute chilled creamy delight. We relished dollops of it at the end of our meal, but we could never imagine how the team behind it could innovate and turnaround as bland an ingredient as a coconut. This tropical fruit is highly popular in the subcontinent and in South East Asia. In Southern ...

Sonnet on the Seas

Amidst the seafood fervour which ignited the ambience of our recent event, Boiling Point 2019, there was a dish which stood out for the freshness of each of the three distinct fishes used, and the riot of colours, textures and flavours it evoked. Sonnet on the Seas, presented by Hyatt Centric MG Road Bangalore was a melange of multiple ingredients stretching from charcoal powder to Dijon mustard to orange zest, which blended superbly with the salmon, sea bass and the tuna. Head Chef ...