Culinary Achievers

we are all aware of the simple fact that food is a basic human survival.Likewise,many artists will undoubtedly tell you that art is an also a basic necessity ,an inherit part of human life without which one literally cannot survive. But is food by itself an art?Does everyone such an art?Are we to be chefs?Are chefs Artists? well there's one way to answer these questions.Let's analyse over this from a perspective less focused food from the aesthetic view. Well every human being is gifted with a set of skills or talents that they aren't ware of But in order to identify  these hidden skills there must indeed be an exposure to such opportunities. Exposure ,to bring out what is hidden and explore them to a better understanding.To analyse and understand this view point better ,let us look into the Hollywood cinema "Perfume", the film portrays an orphaned boy who is gifted with the most profound sense of smell that he can identify from miles away,the film is pa

  BEST OF CAI--CANAPE A canapé   type of an  hors d’œuvre , which is  a small, prepared  decorative food, held in the fingers and often eaten in one bite. The word canape comes from the French word for “couch”, drawing on the analogy that the garnish sits atop of the bread as people do a couch.Traditionally the Canapes are served as a snack during the service of cocktails and are generally a bit salty or spicy.Generally the canapes are talked as finger food as they do not need any cutlery to be eaten and are a single gulp foods. Traditionally if you look at the European thought of the Culinary Schools   canapés are built on stale white bread although other foods may be used as a base. This can vary as per the imagination and creativeness of the chefs .Crackers, vegetable cups, savoury baked shells,puff pastry etc .can be the bases. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying , sautéing , or toas

Palnadu is the northern region of Guntur District in the Indian state of Andhra Pradesh.Gurazala being the capital of Palnadu .it is one cuisine that has a lot of culture behind it .Palnadu is also known as Pallava Nadu, it occupies an important place in Telugu history. After the decline of the Satavahana dynasty, the Pallavas became independent in Krishna river valley. The region is known as Palnadu in memory of ancient Pallavas. however being such great cuisine with rich history behind it. It seemed to have been lost over the years . Which is one of the primary reasons for me to have chosen this cuisine for my competition. It was a cuisine that had to be reintroduced to today’schefs. The cuisine is known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions. The common ingredients used for this cuisine are raagi flour (known for its tremendous health benefits) bajra flour, red chillies

BEST OF SALADS Generally a ‘Salad’ is a  mixture of one or more ingredients, which  not only have  leafy greens but also vegetables, meat, fish, fruits, nuts and grains. They can be served as l   Appetizer – simple tossed green prior to a meal; shrimp cocktail l   Accompaniment – cole slaw, 3 bean salad, potato salad l   Main course – Chef Salad, Chicken Caesar l   Separate – mixed into an extended menu as a palate cleanser: greens salad l   Desserts –Fruits and /or nuts & gelatin In a professional Kitchen Salads and dressings represent a large part of the work  assigned to the garde   manger or cold station. This area may also be called the pantry. Salads take a starring role in the trend toward lighter eating. No longer just an appetizer,  many salads can be served as main courses and sides. With a nearly limitless list of ingredients  and dressings, salad possibilities can go as far as imagination and good taste will carry   them. One thing is