Culinary Achievers

Ayurveda–the science or the knowledge of life is known for its oldest medical systems on earth. It provides us with all the important information related to our weight, health and happiness which could be controlled by us. It has two aspects, one is preventive side and other is curative side. The preventive side focuses mainly on how illness could be avoided just by following right diet, meditation and yoga whereas the curative side consists of eight branches of medicine.  Here we emphasize on the preventive side of Ayurveda as “Prevention is better than cure”. Ayurveda teaches us that one don’t require medicine, if they follow a right diet. Ayurveda says that everything in this world is made of five elements which are Water, Earth, Fire, Ether and Air. These elements are energies made with finer molecules when combined form all life forms around us. They vary from each other by their densities and vibration. The lightest of  them all is Ether with condens...

Technology is ever changing. Innovator and inventors are constantly striving to push the boundaries of science and technology, looking for that next amazing idea that will make our lives that much more comfortable. So here's an idea; you walk into a restaurant and find yourself a table. Instead of waiting for the waiter (in know, ironic… isn't it??!!) you can place your order immediately. Instead of standing in queues like all other fast food joints, you  can relax on your table while the food comes to you. Oh and did I mention, there are NO WAITERS! Cool, right? From the food bullet train restaurant in Tokyo (where the food ordered arrives on a bullet train) to Rogo's, the rollercoaster restaurant in Abu Dhabi (here the food takes a rollercoaster ride on the way to the guest) fully or predominantly automated restaurants have become all the rage in various parts of the world. You can order food at the touch of a button then relax while your food arrives. Even cl...

Chefs are the creative minds behind today's food businesses. They are the most skilled individuals of their kitchens, and their artistic approach and decisions shape their establishments. Many chefs also play a major role in managing the kitchens, the day's service, preparation of different dishes, and supply ordering. Chefs also oversee the complete food operations apart from preparing the food. Apart from all this today chefs have to be “STYLISTS” who can create visual impact in his customers who first see and then consume the food prepared by him / her. In today's world each profession has its own definition so as food styling. By this small write up on food styling I will try my level best to delve into tips, tricks, and information on how to style mouth watering food using elements of art & design. If one has to define the job of a food stylist then it is simply a person who makes food look beautiful. It is always understood that the food stylists work in a s...

One of the hottest new trends in the culinary education and professional market is molecular gastronomy. Although the name calls to mind evil scientists and laboratories with petri dishes full of bacteria, there is actually much about molecular gastronomy that appeals to chefs and diners of all ages. Everyone looks at this as MOLECULAR GASTRONOMY, but I think that it is good old fashioned cookery with a little bit of science attached to it for good measure. The factor that science plays in cookery is quite extravagant. Molecular Gastronomy is definitely the trend in today’s world and is catching up pretty quick in our nation as well.   I am glad that our college provides us with the elements, equipment and ingredients along with proper guidance to let us students also learn about this amazing form of cookery. I was pretty much in luck when I got to experiment with this form of cookery in college. Just imagine things like lickable wallpaper i.e. a pure form of pineapple with...

　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...

Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Although organic food is considered as a healthy food but scientific research has never shown a proof that food grown organically and food grown conventionally has much difference when is comes to nutritive value or health aspect of food item. What is organic food? Though organic food can be produced with certain synthetic ingredients, it must adhere to specific standards regulated by the United States Department of Agriculture. Crops are generally grown without synthetic pesticides, artificial fertilizers, irradiation, or biotechnology. Animals on organic farms eat organically grown feed, aren't confined 100 percent of the time (as they sometimes are on conventional farms), and are raised without antibiotics or synthetic growth hormones. Organic farming reduces pollutants in groundwater and creates richer soil tha...