Indian 7 results

The Art of Zero-Waste Cooking

The next time you’re in the kitchen preparing something simple yet delicious like a garden salad, a bunch of French fries and an egg sandwich, kindly keep a check on the amount of wastage that eventually happens. From the thick crust of the bread to the peels of cucumbers and potatoes, a lot invariably ends up in bins. But you’re not alone. Almost all of us, at some point have wasted food either because we didn’t know how to use ingredients optimally, or loaded our plates beyond limits....

Ragi Risotto

The classic Italian risotto, rich and creamy with Parmesan cheese, butter and rice, slow-cooked till perfection, has attained immense popularity with the Indian palate. But with growing health-consciousness, foodies are aggressively seeking out healthier options of their favourite delights. And getting innovative with ingredients and creative with presentation is Kapil Dubey, Executive Chef at The Den Bengaluru who craftily replaces rice with the much healthier, nutrient-dense ragi, a native ...

Ssaffron – Incredibly Indian

Walk into any Indian restaurant and you’re sure to be overwhelmed by the aroma of spices and flavours that emanate from the kitchen. Being one of the most dynamic cuisines worldwide, bringing together food cultures, dining traditions and regional produce from across India’s states onto one restaurant menu is a herculean task. But Ssaffron, the signature Indian restaurant at Shangri-La Hotel, Bengaluru manages this pretty well. Ambience As you exit the lift on the 18th floor of ...

Sprucing Up Veggies – Snake Gourd

Ever tasted snake gourd burger? Well…don’t knot your brows in a bewildered manner. If you’re game for some deliciously healthy experimentation, then ditch that hamburger, chicken burger or even a mashed potato burger with extra cheese. Taking wellness-centred culinary innovation to a whole new level is Executive Chef Dinesh Mhatre from Hilton Mumbai International Airport. Chef Mhatre believes traditional Indian vegetables like the snake gourd need to be reinvented in contemporary ...

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 ...

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 ...