Cooking with Banana Peels
Green and yellow banana peels can taste as delicious as a ripe banana...if made into epicurean delights that is. When presented with an opportunity to innovate and curate, chefs can come up with truly incredible dishes that can taste heavenly.
Banana peels are thick, fibrous and carry a slight bitter taste and according to nutritionists they are good source of potassium, fibre, magnesium and vitamins B6 and B12. Regular consumption of banana peels helps you sleep well at night, courtesy the ...
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:
Fruit Peel Delights: Pachamanga Salad
As 2020 marks a New Beginning, how about putting together an exquisite spread made from fruit peels? Be it a banana peel or a watermelon rind or a mango peel, they often end up in bins, contributing to the food wastage which global estimates peg at a stupendous 1.3 million tons annually!
As the world looks to minimise wastage and move towards being sustainable, we at The Chef Post are levying great thrust on cooking with ingredients that are usually discarded. Traversing the length of India ...
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....
The Gorgonzola Pairing
Think of Italian cheeses, and a multitude of varietals with intricate structures, textures, tastes and flavours emerge before us. Amidst this fanfare, the blue-veined gorgonzola stands out for carrying a long-standing legacy. When we say ‘blue cheese’, it’s the pale yellow hued gorgonzola, made from cow’s milk and enmeshed with blue streaks, which commands instant recall.
‘’If you want to start on with blue cheeses, it is best to start with the gorgonzola, as it is neither too ...
Fish n Okra Fritters
Get over fish n chips. Here’s an exquisite Indian twist to this overtly popular British dish. Fish n okra pakoda or fritters is a crispy appetizer marinated with Indian spices like turmeric, cumin and served with sesame chutney. Created exclusively by Executive Sous Chef Tanuj Bahuguna from Kochi Marriott Hotel for his father, this dish is something all dads would love munching on a lazy Sunday afternoon.
180 gms fish – filleted and cut into pieces of desired size
80 gm ...