Chef 8 results

Spearheading Progressive Nomadic Cuisines

Ever indulged your taste-buds in the foods of the nomads who coursed the seas from Southern India and Sri Lanka to Malaysia? Progressive nomadic food is creating ripples in gourmet dining. Nomadic cuisine from South India and Sri Lanka is rich in raw flavours with sharp tastes that provide a tantalising experience. The food of the wanderers has sustained over the years and has nurtured tribes that traversed new lands, while lapping up unique influences along the way. And now gearing up to ...

Decoding Goan Delights

Ever been to Goa to indulge in veggies, mains & desserts? If not, then please do. Cause India’s high flying party and vacation capital is much beyond beaches and nightlife, and seafood and booze. The tiny state on the western coast boasts a rich culinary heritage which spans communities like the Saraswat Brahmins, Maharashtrians, the Portuguese and the ‘Brahmin Catholics’, that segment of Brahmins which converted to Christianity. With a liberal use of rich, native spices like cumin, ...

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 ...

Michelin Star Chef Talks

Standing tall and dignified, Chef Manjunath Mural carries a legacy that spans across South East Asia and Australasia with gourmet dining destinations like Kokum and Heritij in Australia, and the more recent Epicer in New Zealand. An ambassador of Indian cuisine, the Michelin Star Chef Mural is currently helming a new project in Jakarta, which promises a contemporary twist to Indian food. The Chef Post caught up with him at his Song Of India restaurant in Singapore on a casual afternoon to ...

Chef Talk with Marriott

With over 20 years of industry experience and having excelled in competitive, challenging environments, Chef Himanshu Taneja, Culinary Director – India, Marriott International, is now ready to take on further challenges in the world of food & beverages. This captain of the kitchen, who has worked with legendary brands such as St.Regis, JW Marriott, Taj and Oberoi, talks to The Chef Post about food trends, niche F&B initiatives from Marriott India and the need to have chef workshops....

Chef Talks from KL

Amidst a medley of pan Asian upscale restaurants that dot the food-rich capital of Malaysia, FLOUR stands out for its authenticity and flavour when it comes to Indian cuisine. Conceptualised by Chef Yogesh Upadhyay, FLOUR is a vision for Indian cuisine and strongly reflects the chef’s zest to dish out flavoursome, traditional food. Ingrained in the techniques of cooking since the ripe age of 13 at his father’s restaurant, Chef Upadhyay learnt the ropes early on from his parents; with a ...

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 ...