Culinary Achievers

   Artisan Butchery “Artisan” used to simply mean, an expert in a craft or trade. But in recent years, the word has taken on a new meaning. In the food world, artisan products are conceived and created traditional technique rather than the modern mechanized process. Artisan butchers know where the meat come from and the condition they were raised in. So instead of wasteful, mechanized butchery techniques that leave huge parts of an animal on the cutting room floor, artisan butchers use traditional techniques to ensure that no part of the animal is wasted. The butchers master traditional butchering skills and work on smaller quantities of animals. Nose to tail restaurants rely on that versatility. How artisan butchers do things differently ? To act on their ideals, artisan butchers must master traditional butchering skills and work on a  Since they are working with smaller quantities of animals, butchers can show greater adaptability.Rather than cutti...

NAGALAND CUISINE  Nagaland is a state in Northeast India. Nagaland became the 16th state of India on 1 December 1963It borders the state of Assam to the west, Arunachal Pradesh and part of Assam to the north, Burma to the east and Manipur to the south.The state capital is Kohima, and the largest city is Dimapur. It has an area of 16,579 square kilometres (6,401 sq mi) with a population of 1,980,602 per the 2011 Census of India, making it one of the smallest states of India. Agriculture is the most important economic activity and the principal crops include rice, corn, millets, pulses, tobacco, oilseeds, sugarcane, potatoes, and fibers. Other significant economic activity includes forestry, tourism, insurance, real estate, and miscellaneous cottage industries. MAP OF NAGALAND CLIMATIC CONDITIONS Nagaland has a largely monsoon clima...

EATING WITH EYES Eating ,apart from being a basic necessity for everyone, is more of an art nowadays. It’s not just a way to fill the belly and survive, but something far bigger than in every extent. Food has always been of prime importance in every culture and it’s not just the palette but the way it is presented, gives us the basic idea about the ups and downs of the people and where the cuisine stands by the world preference. ‘Eating with Eyes’ is not just an idea, it is a trend which is followed up by the society nowadays. It involves the beautification of food in which the dish is elevated to such a professional level that it gives pleasure to the eyes of the beholder. There is an involvement of garnishes, garnitures, micros, exotic ingredients and all those elements that increase the eye appeal of the dish. Moreover, the portion size is decreasing and the focus is shifting towards the elegantly plated dishes. Eating is an experience...