salad 6 results

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 ...

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....

Slo Food Co.2 – Slow & Sustainable

Bright and airy, sleek and compact. With modern seating and minimalist design. This is the feeling we get as we walk into Slo Food Co.2, the only slow food centric restaurant in Bengaluru. With a thrust on slow cooking and everything sustainable, the restaurant is turning into a haven for wellness-conscious guests on the lookout for some gourmet offerings. A concept pioneered in the 1980s by professional gourmand Carlo Petrini, who had protested against the opening of McDonald’s near Rome’s ...

Crack the Cheese Code, the Italian Way

Cheese, the magical ingredient was invented centuries ago in Poland. A fortunate accident changed the face of the culinary world and ever since, cheese has been a revolutionary ingredient in our kitchens, no doubt. What was once considered an ingredient that was most appreciated only by the elite, is now a go-to supplement. Its taste, texture, nutrient values and usage is an outcome of the type of milk used, environment conditions, breed of animal that has produced the milk and its dietary ...

Pineapple-Mango Salad

Mangoes and pineapples make for the ultimate tropical delight. Available aplenty in the summers, the two fruits are used extensively in making a range of savoury delicacies and desserts. In Southern India, the coastal city of Mangalore boasts of an intriguing salad of pineapples and mangoes, coated liberally with a thick chutney of coconut, dry red chillies, mustard seeds and a dollop of jaggery. Although this salad can be made with a variety of fruits like bananas, grapes, oranges and ...

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....