Mother Teresa Memorial Awards
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Modern Spice
Indian cuisine 59 Modern spice Indian chefs around the world are using new cooking styles and throwing in local ingredients to reinvent their rich cuisine. James Brennan discovers the fresh take on Indian food omething is happening to Indian According to Indian restaurateur Sanjeev restaurants around the world, which Kapoor, a member of Singapore Airlines’ is hauling them into the 21st century. International Culinary Panel, Indian food has SIt started back in 2001, when Atul long been at the cutting edge of world cuisine. Kochhar and Vineet Bhatia became the first “If you look back in history and study the food Indian-born chefs to win Michelin stars. Their that our ancestors ate, you will notice how much respective restaurants, Tamarind and Zaika, attention was paid to the planning and cooking heralded a new era for Indian cuisine in London. of a meal,” says Kapoor. “Great thought was Out went the chicken tikka masalas and onion given to the texture and taste of each dish. So bhajis, in came tandoori pigeon breasts and Indian food already had all that’s found to be spice-crusted scallops, and the new Indian necessary in modern times.” cuisine was born. These days, the appreciation of Indian “The early 90s saw a stream of talented and cuisine’s distinct texture and taste is reaching well-trained chefs from India migrating to the new heights. In the Michelin Guide Great Britain UK. That really helped to elevate the standard of & Ireland 2011, five Indian establishments in food there,” says Kochhar. “Once the local and London were bestowed with the restaurant seasonal ingredients were brought into Indian tome’s coveted stars. -
5 Famous Chefs of the World & Their Success Stories
5 famous chefs of the world & their success stories Shiksha Internal Authors Updated on Jan 4, 2017 16:36 IST Most good looking chefs of the world and their success stories “There is no sincerer love than the love of food.”- George Bernard Shaw Well, I do not know about you but this saying is absolutely true for a foodie like me. And considering my open admission here, a career behind the stove would have been an ideal choice for me. But alas! My skills with pans and salts are not as enhanced as my taste buds. India as a nation has always considered it to be a given that a lady should know her way around the kitchen. However, the times are changing and there are many men around the world who are working really hard to rule the kitchen. (I hope Indian men take the hint!) So, if you too have the inclination to learn and master the flavours and Disclaimer: This PDF is auto-generated based on the information available on Shiksha as on 02-Sep-2021. cuisines of the world, then a career as a Chef would be an ideal choice for you. And to bring a little inspiration in your life, this article talks about some famous chefs and their success stories. Akis Petretzikis Claim to fame: Winner of MasterChef Greece Akis was brought up in Thessaloniki and by the age of 16 (years) he started working in his family business. At the age of 18 years, he left for Athens to Image Courtesy: become an Accountant. -
Volume 2 (4) April, 2018 PIXELS– [email protected]
Volume 2 (4) April, 2018 PIXELS – [email protected] Vikas Khanna, an Indian chef, restaurateur, and cookbook writer, filmmaker, humanitarian and the judge of MasterChef India Season 2, 3, 4, 5 and Masterchef Junior was born in Amritsar, India to Davinder and Bindu Khanna on 14 November, 1971, In 2011. He wasn't able to run until he was 13as he was born with misaligned feet. He was greatly inspired by his grandmother who loved to cook. Her company and her kitchen were the motivations behind his foundational training. He began creating new recipes at a very young age and opened Lawrence Gardens Banquets to host weddings and family functions when he was 17. He was graduated from the Welcome group Graduate School of Hotel Administration from Manipal in 1991 and established SAANCH, a cultural festival gala, to bring together various foods and traditions from different parts of India. He has worked for various hotels like the Taj, Oberoi, Welcome group and Leela Group of Hotels and with some of the most influential chefs of the world letting in Gordon Ramsay, Bobby Flay, Jean- Georges Vongerichten. He has also studied at Cornell University, Culinary Institute of America, and New York University. He also appears in Marquis Who's Who in America 2012 to 2017 editions The G D Goenka University honored him with a Doctor of Philosophy (Honoris Causa) Degree. He was conferred with his second Doctorate in literature (honoris causa) by D Y Patil University He has many awards to his credit. To name a few like Michelin star for his restaurant Junoon by Michelin Guide for 2012, 2013, and 2014. -
Khanna Sutrakhanna Sutra Vikas Khanna Savory and Rich, Sweet and Fiery, Smoky and Tangy—The Recipes of Flavors First Are Full of Unexpected Tastes
Sales Office 4379/4B, Prakash House, Ansari Road Darya Ganj, New Delhi 110 002, India Phone(s): +91 11 2326 3363, 2326 5303 Fax: +91 11 2327 8091 [email protected] www.ombooks.com Khanna Corporate & Editorial Office Sutra A 12, Sector 64, Noida 201 301 Uttar Pradesh, India Phone: +91 120 477 4100 [email protected] Cookery www.ombooksinternational.com Hardback 254 x 203 mm (Portrait) 60 pages Vikas Khanna ISBN: 978-93-81607-65-7 Price: ` 295 Khanna SutraKhanna Sutra Vikas Khanna Savory and rich, sweet and fiery, smoky and tangy—the recipes of Flavors First are full of unexpected tastes. Dishes range from old favorites such as Chicken Tikka Masala, Samosas, and Garlic Naan to more contemporary and global spins on tradition, including Masala-Honey Cornish Hen, Wonton Crisps with Tamarind Chutney and Pineapple, and Chai Crème Brûlée. Flavors First begins with a comprehensive, easy-to-follow spice and ingredient glossary, a foundation for recreating your favorite Indian dishes at home. Entire chapters are devoted to every part of a complete Indian meal including easy handmade breads, a variety of chutneys, appetizers perfect for parties and entertaining, slow-cooked curries and tender stews, desserts, and cool refreshing drinks. Khanna’s recipes are versatile—they will satisfy meat lovers and vegetarians alike, and are easily adapted to incorporate the freshest, market-driven ingredients of every season. By following Khanna’s mantra of always putting “flavors first,” you will learn to elevate the most humble of ingredients. His recipes reflect the many memories that have influenced his cooking, from his grandmother’s simple traditional dishes filled with love, care, and comfort, to the eye-opening experience of living in New York where he learned to adapt the centuries-old traditions of Indian cooking to the wonders of the city’s ethnic diversity.