Marriage – is an official name for a bond of love between two people which lasts a lifetime. Marriage brings together individuals with different personalities in terms of thoughts, physical appearance, mental ability, culture, country, region, etc. Together, both become more than their selves.
India is a country that spreads over 3.28 million km² with a population of 139.70 crores. The Indian constitution recognizes 22 major languages and 29 states with different cultures.
Zambia has a human history dating back at least 25,000 years. Home to some of the earliest humans, this part of Africa has cradled humanity into today’s species. Ever since humans have been around, sustenance has been vital. Food and cuisine have significantly evolved over the many millennia since,
Baking was developed during the early Roman Empire where it rose in prominence as an art. Roman citizens loved baked goods in the form of breads, cakes, and pastries all of which led to a constant demand for them being present at important occasions such as feasts and weddings.
There’s more to a plate of food than just the ingredients and the taste. Especially at the higher levels of cooking. An important part of a tasty dish is how it looks - and this is where food styling comes in.
Those are the taglines of well-known snacks produced commercially all around the world. You might be thinking what is it to do with SOUTH INDIAN SNACKING, well, even before snacks were commercially made and sold in packets. As a kid, I remember staring at those huge glass jars filled with candies,
India has an extraordinarily diverse food culture – be it sweet or savoury. And sweets are integral to any and every celebration in the country. From birthdays to festivals, sweets help bring out the essence of celebrations in any region.
How humidity, moisture and temperature affect the baked products The production of baked items such as bread, cakes, biscuits, and pastries is a multi-step process between which significant activity happens. The stages of mixing, forming, proving, baking and cooling are chief among them.
Artistic, appropriate placement of foods, accompaniments and garnishes on a food plate – this is what food plating is about. And a creative plate of food can sometimes be all the difference between a good meal and a great meal. Food plating requires a creative, calculated approach and a lot of care
A 'plate of mixed greens' is the sole food or a blend of various nourishments that go with or held along with a dressing. The fundamental parts of a plate of mixed greens are the base, the body, the topping, and the dressing. Salads can be served as appetizer, accompaniment, main course salads, and
The Pastry and Confectionery department thrives upon the bridging of both the fields of art and science and is therefore, a department that evolves constantly.
Sous vide is French term, “Sous” which means under and “Vide” which means vacuum. Time and temperature are the two cornerstones of sous vide, which as a style of cooking was developed by chefs Pierre and Michel Troigros in 1960 in France, and is generally used to slow cook tough meat joints in order
Ladoos are famous. But one particular variety is infamous – “Thaggu Ke Laddu”. Literally translating to ‘thug’s ladoo’, this Kanpuri delicacy has a story rooted in the Indian revolutionary struggle. The context, sugar, was a colonial commodity and Mahatma Gandhi had termed sugar ‘white poison’. This
Michael Faraday once said - “It is not enough to know the principles; one needs to know how to manipulate them”, and this phrase, in a simple essence, describes what molecular gastronomy is all about. When I first came across the term ‘molecular gastronomy’, I remember it sounding more like a scien
Which dish takes over your senses - smell, sight and taste - when you think of ‘steam cooking’? Is it Idlys? Maybe Dhoklas? How about dumplings? Well apart from these famous steamed dishes, there’s plenty more the Indian kitchen utilizes steam cooking for. In fact, steaming is among the most common
At the Culinary Academy of India, there are plenty of opportunities to be great and do great work. Working on the world record for the largest cold meat platter was one of them. The 48 hour arduous task was quite the undertaking, but achieving the world record with my fellow chefs is a moment worth
India or Bharat is second most populated and seventh largest country in the world. It is one of few countries which has got deep rooted and diverse culture. The diversity is in terms of its geographical feature,religion, culture, races, customs, traditions, art and craft.
The Food and Beverage sector is one of the components of importance and significant in the hospitality industry. It may be a single run unit or associated with various categories of hotels. It deals with feeding people and selling the same in various forms namely restaurants, coffee shop, banquets,
In Wiktionary, the free dictionary, Fusion, or synthesis, is the process of combining two or more distinct entities into a new whole. So, what is Fusion Cooking? When elements of various cooking styles, traditions, cultures are mixed with each other to form a dish we term this as fusion cooking. Sin
Cold kitchen was an essential aspect of food production in the hotel industry. This kitchen was not just connected with cooking, instead, this kitchen operations start from receiving goods to placing food on a buffet in an artistic way. This kitchen also protects all the ingredients, processed food,
Universities, Boards, Councils, and private players who are in the forefront of delivering culinary education have done their bit in the last two decades. Today the focus should be on the quality of education and the learning outcomes.
The bread culture of India may not be as hugely dependent on yeast based leavening like that of the West but is still equally diverse with a huge variety spreading over the entire sub-continent.
‘Farm to Plate’ or ‘Farm to Fork’ or ‘Farm to Table’ is a social movement which aims at providing local fresh food through direct purchase from the producer. It is different from Sustainable and Organic food as it’s about the travel time of the Produce from the farm to the food service establishment