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Chef Mythrayie Iyer talks to us about the San Pellegrino Young Chef competition where she emerged as the regional winner
Badmaash has a setting that is bound to bedazzle you the moment you step in with its bedecked walls in shades of gold.
Indulge in curated artisanal pizzas that travel from Italy to Korea and The Crescent to Cyprus…
Samira Ruheen picks fresh lamb meat and tosses it with black peppercorns and garam masala for this South Asian delicacy
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
Chef 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 biscotti
Ahead of the Pongal weekend, we reap a fresh harvest of culinary innovation and changing conversation around indigenous grains
This 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 experimentations
He 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 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
Saptapadi now has four outlets in the city, the one at Behala being the latest.
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.
Chef Auroni Mookerjee who heads the culinary adventure at Sienna Store and Café.
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.
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
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