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Browsing: Interviews
Interview With Chef Palvinder Singh On Trying Alternatives For Sugar
– Swaminathan Balasubramanian (publisherchefbharath@gmail.com) Palvinder Singh, Executive Chef, Radisson Bengaluru City Center, firmly believes that a chef can impress…
-Mugdha Pradhan In the past three decades, the Indian economy has seen massive growth- growth that resulted in drastic changes…
Indian Kitchens Ahead Of Other Countries In Modern Equipment Usage
B Swaminathan (publisherchefbharath@gmail.com) Coimbatore-based EssEmm Group has its operations across the globe through the brand Cosmos. The company has its…
-Chander Sarvagyam (csarvagyam@gmail.com) Pongal/ Makara Sankranti or Maghi, is a festival day dedicated to the deity Surya . It is…
-B Swaminathan (publisherchefbharath@gmail.com) Bluechip Hospitality Services (BHS) specializes in the supply of commercial induction cooking equipment which covers all kitchen…
B Swaminathan (publisherchefbharath@gmail.com) Rich Graviss Products is a joint venture between Rich Products Corporation (USA) and Graviss Food Solutions. The…
‘Now, Being A Chef Not Taboo; Celebrity Status Not To Be The Only Aim For Students”
-Parvinder Bali I wanted to be a neurosurgeon and one year of engineering and drop it because of the terrorism…
-Chander Sarvagyam (csarvagyam@gmail.com) In General, Onion makes us teary-eyed. However, restaurants remove onion dosa from the menu temporarily. Onion price…
-B Swaminathan (publisherchefbharath@gmail.com) Lata Tondon is an Indian Chef from Rewa, Madhya Pradesh had recently bagged the ‘Guinness World Record’…
B Swaminathan (publisherchefbharath@gmail.com) Chef Thayanithy is Sous Chef at the Signature Club Resort. He has over 14 years of culinary experience with a…