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![]() | Modern Indian flavours for the winChef Mythrayie Iyer talks to us about the San Pellegrino Young Chef competition where she emerged as the regional winner | |
![]() | Bengaluru-based fine-diner Badmaash serves progressive Indian cuisine in KolkataBadmaash has a setting that is bound to bedazzle you the moment you step in with its bedecked walls in shades of gold. | |
![]() | The pizza festival, La Dolce Vita, in Chennai, celebrating quirky savoury pies, ends today!Indulge in curated artisanal pizzas that travel from Italy to Korea and The Crescent to Cyprus… | |
![]() | City-based chef flips through her cookbook, presents HaleemSamira Ruheen picks fresh lamb meat and tosses it with black peppercorns and garam masala for this South Asian delicacy | |
![]() | The stigma around men cooking is decreasing: Chef Vikas KhannaVikas Khanna feels that the stigma around men who choose to cook is finally decreasing and that this changing world is reflected in shows like MasterChef India that has just returned for a new season | |
Chef Narayan Sharma shares Gud Ka Halwa recipe ahead of Makar SankrantiChef Narayan Dutt Sharma, Culinary Head of Barbeque Nation, adds tons of dry fruits to this ghee-laden sweet treat | ||
Pongal special: Conservationists and chefs on reviving forgotten grains and using them in everything from biryani to biscottiAhead of the Pongal weekend, we reap a fresh harvest of culinary innovation and changing conversation around indigenous grains | ||
![]() | Chef Ritabrata Biswas shares the recipe for French Wine Chicken to warm you up on a winter nightThis easy-to-make recipe is a perfect dish for any winter party at home | |
![]() | Chef Shashvat Dhandhania shares his unique cooking style that merges European umami flavours with texture and taste experimentationsHe runs a vegetarian modern restaurant-patisserie To Die For that offers dishes inspired by the cooking styles of Italy and France | |
![]() | Chef Bhaskar Dasgupta of Sonar Tori talks about the importance of methods while working on culinary heritageWe speak to the senior chef in order to understand his vision of Sonar Tori and how he is trying to uphold the nuances within Bengali cuisine | |
![]() | Saptapadi's Chef Ranjan Biswas blends Bengali flavours with global elementsSaptapadi now has four outlets in the city, the one at Behala being the latest. | |
![]() | Chef Urvika Kanoi on how all aspiring chefs need mentorsWhile she serves a range of European and Mediterranean dishes at Kolkata’s The Daily Café, it‘s all about Latin American cuisine at Mumbai’s Café Duco. | |
![]() | Chef Auroni Mookerjee replaces exotic ingredients with local fresh produceChef Auroni Mookerjee who heads the culinary adventure at Sienna Store and Café. | |
![]() | Chef Shaun Kenworthy on how flexibility is the key in food industryWe had a chat with Shaun — who has since curated interesting menus for several A-lister diners in the city — on the recent innovations in the world of gastronomy. | |
![]() | Chef Bakers founder Vishnu Das Kumaran talks about his journey into becoming entrepreneurWe talk to him and trace out the road he has walked so far, how his years of working abroad have shaped him, and what inspired him to start Chef Bakers |
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