Chef’s Platter

  • Multi tasking as a chef

    From his hard working days as a trainee at The Ashok, to serving Barack Obama, former president of USA as the executive chef of the property, Chef Arvind Rai...

  • Climate has played a major role in the development of the menu

    Michelin Star Chef Atul Kochhar is creating a special menu for an Antarctica expedition with a luxury cruise curated by The Q Experiences. In December 2017, about 200 travellers...

  • Exclusive dining on the icy continent

    Speaking about the profile of travellers on this trip and the response from the Indian market for this cruise experience

  • Delight for CEOs

    Star chef George Calombaris bowls over Indian CEOs at this year's American Express CEO Series, with a masterfully crafted seven-course feast presented at gala dinners in New Delhi and...

  • The Game of Flavours

    Chef Devendra Bungla, corporate pastry chef, Hyatt Regency, New Delhi, is known to add his own unique touches to his recipes. In his 35-year career stint with the Hyatt,...

  • Reel to Real

    Celebrated chef Gordon Ramsay announces the world’s first “Hell’s Kitchen” restaurant at Caesars Palace Las Vegas. First eatery inspired by global hit television show is scheduled to debut this...

  • The world on a platter

    With more than 22 years of experience in his kitty and having lived in 10 countries, Chef Dessi De Vries, executive chef, Four Seasons Hotel, Mumbai continues to learn...

  • Stars of the Michelin Galaxy

    Chef Sriram Aylur, the master chef at Quilon, Taj 51 Buckingham Gate Suites and Residences in London shares his early inspirations and the passion for the craft that had...

  • Spice it up Logan!

    The 14 year-old Masterchef Junior US 2014 winner, Logan Guleff, got a good taste of Indian spices during his first visit to the country. Talking to Food &...

  • The recipe for change

    Chefs Roca Brothers team up with Shakira and other celebrity advocates at the World Economic Forum

  • Culinary stars in the Swiss Alps

    With an impressive line up of chefs who have achieved cult status in their cooking art, the biggest food symposium in Switzerland - ChefAlps, the International Cooking Summit...

  • The dim sum master craftsman

    Chef Wang Yixuan, head chef, Yauatcha India is a dim sum expert from China who is creating new innovations in the restaurants offering 44 varieties of classical dim sum...

  • Celebrating the flavours of India

    With over four decades of experience, Chef Davinder Kumar, president, India Culinary Forum, has witnessed a complete transformation of the culinary industry in India. From innovative trends to twisting...

  • Innovative vegan options on the Indian platter

    Food companies in India are increasingly marketing innovative and tasty meat and dairy-product alternatives that taste like the real thing to align to the vegan philosophy. By Lebana Penkar

  • ‘My message to women is, no career is beyond our ability’

    Chef Aarthi Sampath, chef de cuisine (head chef) of Junoon restaurant in New York City recently won Chopped, the most popular chef based culinary show in the US. Scheduled...

  • A chocolatier’s tale

    Chef Varun Inamdar shares his interesting career journey and the many highlights that have positioned him as one of the country's best known chocolatiers By Sudipta Dev

  • Crusader of the South

    Authentic, inspirational, record breaker and a major promoter of South Indian delicacies and cuisine, Chef Raj Mohan, is well known for his innovation and experiments...

  • Cooking for the President

    Driven by passion towards his work and the quest to learn new things, Chef Montu Saini, executive chef to the President of India, has over...

  • Life of luxury: The most expensive foods in the world

    Among the many indulgences of the ultra rich in the world, are the exclusive culinary delights. Chef Zubin D'Souza writes about some of the most...

  • Viennese restaurants: New chefs, new concepts

    Jewish-Mediterranean street food, an Asian Heuriger wine tavern, casual fine dining and a bar-cum-deli: a quartet of new arrivals add some interesting flavors to Vienna's...

  • Mooring at HMS Belfast

    Tom’s Kitchen and Levy Restaurants UK to launch new deli and bar at HMS Belfast

  • Native American culinary movement

    Chef Sean Sherman from South Dakota is pioneering a movement to preserve and promote Native American cuisine traditions of his region, and has in turn...

  • Flavours from Norway

    Worldwide interest in the Scandinavian culture has grown in the past few years and the increasing appreciation for Norwegian cuisine has been a part of...

  • A Konkan feast

    With each dish endowed with subtlety and refinement, one can enjoy a harmonious combination of different flavours and textures that makes Konkan coastal cuisine a...

  • Hyatt’s daughter

    Presently the sous chef at Grand Hyatt Doha, Chef Kenza Fatahir always aspired to become a journalist. But a push from her father and the...

  • Crafted to perfection

    Chef Lionel Villaron from Marseille in France has had a 20 year long association with India. He keeps coming back here to train the young...

  • Cuisine from the land of the Chettiars

    Spicy and aromatic, Chettinad cuisine's popularity extends far beyond its state of origin – Tamil Nadu. Its national and global appeal especially in South East...