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 ...
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 ...
What to Cook Tonight
Make honey-and-soy chicken thighs, load sweet potatoes with black beans and Cheddar, or broil up some pork belly and tuck it into a sandwich.
Pachadi-A Melange of Neem &Jaggery
The onset of spring heralds the Hindu New Year and with it an array of homemade sweets and delicacies. Pachadi…a conventional recipe made from neem, jaggery and raw mango is concocted and consumed in different parts of India to kick-start the celebrations.
The saccharine jaggery, bitter neem and sour raw mango in the pachadi emit a medley of flavours which reiterate ancient beliefs that alongside bringing in joy and mirth, the New Year can also squeeze in some amount of grief; which we ...
Cheesecakes are cottony-soft, creamy and buttery. But when frozen into popsicles, they turn utterly delicious. We chanced upon some strawberry, mango and chocolate cheesecake popsicles one hot Sunday afternoon as we casually strolled into the swanky Cubbon Pavilion at the ITC Gardenia in Bengaluru.
The brunch was all set with multiple grills and live counters. But what caught our immediate attention was the cold grill. Yes…the PolyScience anti-griddle placed strategically amidst the ...
Hot Cross Buns for Easter
Festive spirit is in the air and the Easter merriment is catching on with one and all. Hot cross buns are a traditional specialty, eaten across the globe. These sweet and spiced buns mark the end of Lent, while the cross that is etched onto them with a batter of flour and water represents the crucifixion of Jesus Christ. You can buy them from the nearest bakery or make them, but relishing them during this season is an absolute must.
Executive Sous Chef Yash Mathur from Sheraton Grand ...