They are experts at whipping up delectable dishes and delightful four-course meals for guests who dine at their restaurants. Chefs are often interviewed about their cuisine of specialisation, their signature dishes and their preferred comfort meal at the end of the day after 12 to16 hours in the kitchen. But what are these gourmet experts eating while they are preparing food for others? Is it something just as fancy or something simpler? Read on to find out.
Is it a large drop or a water bubble? Is it clear Jell-O or a breast implant!? No, it’s a CAKE! And one that’ll disappear if you don’t pop it in your mouth within 30 minutes! This cutting edge dessert known as the Japanese water cake is made with water from the Japanese Alps, and is now available in India. Scroll down to know where.
Clothing lines have been launched keeping these colours in focus. These hues have also stocked makeup shelves. Rose Quartz and Serenity, a warmer rose tone and a cooler tranquil blue respectively, Pantone’s colours for 2016, have now found their way into your kitchen too. You don’t have to renovate or splurge, these simple DIY tricks require minimum commitment, but are bang on trend.
If you have decided to say bye-bye to meat and eggs, here’s what you need to be cautious about.
ThursdayOct 27, 2016
If there’s one thing all Bengalis have in common, it’s their incorrigible love for food. The Bengali table is laden with all kinds of scrumptious delicacies, ranging from fish to meat and vegetarian preparations, all with the perfect blend of sweet and spicy flavours. While we are well aware of the strong hints of mustard, the popular varieties of river fish like hilsa and bhekti as well as the rice that goes with the traditional Bengali meal, the way Bangla cuisine changes from West to East Bengal is quite interesting.
Vegan nutritionist Bhavna Kapoor shares recipes that power her day.
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