Culinary Achievers

　This is a simple and self-evident trend but it is worth unpacking; cooking matters more than ever. The best restaurants in the country demand that new cooks demonstrate excellent culinary technique before a permanent job offer is made. This has been the case for years but outside the fine-dining segment of the market the demand for culinary skill depended on the restaurant segment and ownership philosophy. This has changed as high-end chefs enter the full-service and fast-casual markets where culinary skill was often secondary to efficiency. These chefs have brought culinary talent and scratch cooking with them and flipped the regional and national chains, business that for years have selected centralized manufacturing and efficiency on their head. In turn, this has put pressure on local operators and regional and national chains to invest more in on premise cooking and culinary talent.　Social networking is old news but the use of web-based networking continues to gain ground in food...

Close your eyes and imagine Indian cuisine - sinful desserts laden in oversized kadais, rich lentils simmered with spices served with a dollop of cream and butter. 　The portions are large, the focus is on quantity, and are served with a rustic touch. Talking in present day scenario this is a story of past. The last two decades have brought in tremendous change in the gastronomic world of Indian cuisine. The enterprising chefs and restaurants are weaning the Indian palate away from fusion food to the delights of modern Indian cuisine. Innovative Indian cuisine is evolving in taste, texture and presentation. Now it’s about - Passion, Presentation, Pairing and a hint of GLAMOUR! Speaking truly the cooking method is still the same, but the presentation and flavours have gone global. The world is witnessing the success of modern Indian chefs. Less than a year ago, Vineet Bhatia, owner of Rasoi, which has a Michelin star in London and Geneva, launched Ziya, which is now arguabl...