Chef Krishnendu Hazra: We at Raajkutir Swabhumi have redesigned the menus
As the world battles the pandemic, the hospitality industry is also striving to adapt to the new normal. Chef Krishnendu Hazra, executive pastry chef, Raajkutir...
Home > Chef's Platter
Category : Chef’s Platter
Chef Amarendra Mishra: At Jai Mahal Palace, we will be introducing Ayurvedic foods indigenous to Rajasthan in our menus
Chef Amarendra Mishra, executive chef, Jai Mahal Palace, Jaipur, shares that while local flavours and culture are closely woven in with the various cuisines they...
Chef Jose Thachil: Let your hardships and failures make you even hungrier to succeed
Chef Jose Thachil, executive chef at Taj Madikeri Resort & Spa, Coorg, a professional culinarian with expertise in gastronomy, leads the culinary operations at Taj...
Chef Ashish Roy: My cultural perspective in terms of flavours and cuisines has expanded during my journey with Taj
Chef Asish Roy, executive chef, Rambagh Palace, Jaipur speaks about his journey in pursuing culinary arts as a professional career, passion for which kindled at...
Chef Sajesh Nair: I was inspired by my father wearing the chef’s whites
Chef Sajesh Nair, executive chef, Taj Falaknuma Palace, Hyderabad, speaks about his journey in the culinary arts sphere What inspired you to pursue culinary arts...
Chef Sandip Narang: Travelling is the biggest teacher for a chef
Chef Sandip Narang, executive chef, Taj West End, Bengaluru, in conversation with Express Food & Hospitality, speaks about how food ingredients and their fascinating stories...
Chef Ashis Rout: I have been working on menus focusing on locavore
With close to two decades of culinary expertise in hospitality, Chef Ashis Rout, executive chef, Crowne Plaza Greater Noida, in conversation with Express Food &...
Chef Rajdeep Kapoor: Sustainability, safety and hygiene will be the new luxury
Responsibly Curated – Mindfully prepared is the theme at ITC Maurya. Helming this is Chef Rajdeep Kapoor, executive chef, ITC Maurya, Delhi. In an excluisve...
Chef Rohit Sangwan: The road ahead is challenging but demand for unique flavours will never cease
Earlier creating magic in the kitchens at The Taj Mahal Palace, Mumbai, Chef Rohit Sangwan, executive chef, Taj Lands End, Mumbai, has over 16 years...
Chef Nitin Mathur: Chefs need to be prepared to adapt to the ‘new normal’ life that we are to embark on
As the HoReCa sector in India gears up to welcome their guests back post the crisis, keeping the Tajness intact in the gastronomic creations at...