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Mythrayie has been working in the hospitality industry for nearly seven years

Modern Indian flavours for the win

Chef Mythrayie Iyer talks to us about the San Pellegrino Young Chef competition where she emerged as the regional winner

Published on 3rd February 2023

Bengaluru-based fine-diner Badmaash serves progressive Indian cuisine in Kolkata

Badmaash has a setting that is bound to bedazzle you the moment you step in with its bedecked walls in shades of gold.

Published on 3rd February 2023
Pizzas at La Dolce Vita

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…

Published on 30th January 2023
Chef Ruheen

City-based chef flips through her cookbook, presents Haleem 

Samira Ruheen picks fresh lamb meat and tosses it with black peppercorns and garam masala for this South Asian delicacy

Published on 27th January 2023
Chef Vikas Khanna

The stigma around men cooking is decreasing: Chef Vikas Khanna

Vikas 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

Published on 12th January 2023

Chef Narayan Sharma shares Gud Ka Halwa recipe ahead of Makar Sankranti

Chef Narayan Dutt Sharma, Culinary Head of Barbeque Nation, adds tons of dry fruits to this ghee-laden sweet treat

Published on 13th January 2023

Pongal special: Conservationists and chefs on reviving forgotten grains and using them in everything from biryani to biscotti

Ahead of the Pongal weekend, we reap a fresh harvest of culinary innovation and changing conversation around indigenous grains

Published on 13th January 2023

Chef Ritabrata Biswas shares the recipe for French Wine Chicken to warm you up on a winter night

This easy-to-make recipe is a perfect dish for any winter party at home

Published on 6th January 2023

Chef Shashvat Dhandhania shares his unique cooking style that merges European umami flavours with texture and taste experimentations

He runs a vegetarian modern restaurant-patisserie To Die For that offers dishes inspired by the cooking styles of Italy and France

Published on 30th December 2022

Chef Bhaskar Dasgupta of Sonar Tori talks about the importance of methods while working on culinary heritage

We 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

Published on 30th December 2022
Posto Chingri Canape from Saptapadi

Saptapadi's Chef Ranjan Biswas blends Bengali flavours with global elements

Saptapadi now has four outlets in the city, the one at Behala being the latest.

Published on 30th December 2022
Creative delights by Urvika Kanoi

Chef Urvika Kanoi on how all aspiring chefs need mentors

While 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.

Published on 30th December 2022
Dishes created by Auroni

Chef Auroni Mookerjee replaces exotic ingredients with local fresh produce

Chef Auroni Mookerjee who heads the culinary adventure at Sienna Store and Café.

Published on 30th December 2022
Some of the dishes by Shaun Kenworthy

Chef Shaun Kenworthy on how flexibility is the key in food industry

We 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.

Published on 30th December 2022
Chef Bakers founder Vishnu Das Kumaran talks about his journey into becoming entrepreneur

 Chef Bakers founder Vishnu Das Kumaran talks about his journey into becoming entrepreneur

We 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

Published on 23rd December 2022

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