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Live cooking at EFH Bengaluru 2019

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On the last day of the 37th edition of Express Food & Hospitality Expo in Bengaluru, Chef Santhanam, pastry chef; Chef Muthamizhan, executive sous chef, and Chef Michael Raj, chef de parties at Radisson Blu Atria Bengaluru whipped up mouthwatering creations like Ragi mango caramel crepes, Sprouted lentil cutlets with micro crops, and Ragi potato gnocchi with mushroom sauce, in a live cooking session for the visitors at the Expo.

Chef Michael Raj


Chef Muthamizhan


Chef Santhanam

During the session, the chef’s shared the various experiences that they have acquired over the years that has let them excel in their domain, while also imparting knowledge about the dishes and ingredients used in the same that they were preparing live. Visitors were also given hands-on experience to follow the lead of the chefs to prepare the delectable dishes.


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