curry 3 results

Sadya Curry with Watermelon Rind

You cut open a red juicy watermelon, scoop out its sweet flesh and then discard its thick pinkish-white rind into the bin. Consider the wastage that happens here. You pay for the rind as well when you buy it and the white leftovers of the fruit are as nutritious and tasty as the red fruit itself. So how about using the rind in making a lip-smacking curry with yoghurt and coconuts? Take a look at this spicy delight curated by Sous Chef Sherin from Kochi Marriott Hotel: Ingredients: (For ...

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 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 ...