ISSUE 1
MARCH
2017
Fine-Dining-Indian FACE OF FINEST NEW INDIAN CUISINE
PILLAI'S COLUMN Chef suresh pillais Asparagus signature dish
CHEF LEADER
TURMERIC worlds best kept secret from Indian Cuisine
STAR CHEF Chef Natarajan Kulandai
Treat your team well and retain high performers
BEYOND CURRY
Corporate Chef for Taj Hotels
4
Hand picked
Recipes from our first cook book on Kerala cuisine
Fine dining Indian
FINE-DINING-INDIAN
CONTENTS
Table of Contents 17
04
04
Chef Natarajan Kulandai The Man Behind success of Taj group of Hotels in South India.
06
Cook Books
08
Kerala
Featuring our two recent cook books
'Gods own country " termed for its natural beauty .
11
19
Turmeric The most Used spice in India with an amazing medicinal value
Fine-dining-Indian is very proud to bring Out our First issue of finest indian cuisine magazine. we dedicating this issue to our Founders father late Mr. Padmanabha pillai. Retnakumar
03 13 16 19 22 25 28 29
Editor's Note Our menu consultancy service Recipes from our cookbook Chef Suresh Pillai Restaurant of the month Chefs Leadership Tips Advertise Here Write to us
FINE-DINING-INDIAN
PAGE 3
Editor's letter BOBBY RETNAKUMAR GEETHA
we at fine-dining-indian are so grateful and happy to full fill our dream project . One of the finest Indian food magazine which lead the way for future Indian cuisine. As our Vision says " To be the worlds best fine dining Indian cuisine website and magazine " . we do our best to keep the high standards in editing and compiling this magazine. we welcome all Indian chefs around the globe to contribute your recipes and articles for our future Magazine issues. we require promoters or sponsors through product placement advertisement . when you are ready and willing to help us . Please write to chef@finediningindian.com
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Our Star Chef If there was no lobby chef Natarajan would be one of the greatest India has ever seen.
I have high regards for chef oberoi, chef saraswat , chef satish arora and all. But the passion and dedication i experienced in chef Nat is unmatchable.
Taj could have given much more to chef Nat. He is the one chef single handedly given Taj hotels its prominence in south India.
Chef Natarajan personally heads and introduced Low glycemic food concept in Taj hotels mainly in south. even in london when i worked with sofitel they introduced only around 2014. Chef Natarajan did in 10 years before.
" even by physique he is a small man but his presence make's a man of 6 foot tall chef nervous"
Chef Natarajan Kulandai Chef 'Nat' How chefs and people know him calls.
For me he is a Legend in terms of any culinary measurement of international standards. Its my greatest Privilege to write about him in our first issue .
I am very grateful for a life he has open the doors. i believe its because of his presence in the interview panel who took me as a Management trainee for Taj group of Hotels In chefs batch.
the north Indian lobby prevails high in Taj group . it still does.
such was his Aura and confidence .
"Unconfirmed story about chefs dedication i heard. while he was Executive head chef of Taj coromandel and Queen Elizabeth II was in house. a tragic death of a close family person happened to chef. he not only postpond the funeral and stayed back to ensure his responsibilities are done to fullest"
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Chef who stays behind curtain and let his team takes credit. chef natarjans pet project that 'spa cuisine' that promotes healthy or to be honest a positive eating.
he has brilliantly developed indian recipes with low calories, low glycemic (low sugar level) food that is combined well with spa treatment .
while i was working in taj hotels few selected chef become part of chef nat team to Introduce spa cuisine in our respected Hotels.
"MY SINCERE GRATITUDE TO WORK WITH CHEF NAT ON TAJ SPA CUISINE PROJECT"
Introduced spa cuisine in Taj Hotels chef is till going strong recently i saw a video footage of chef nat. his enthusiasm and vision for indian cuisine is till at great heights.
chef natarajan pioneered the Much appreciated southern spice restaurant in Taj coromandel.
it is still a great success in Indian restaurant world. The quality and technique is at par with any classical french Michelin rated restaurant. I first met chef nat during my final round of taj management Training Interview. The only question he asked me was "why you want to specialise in Indian cuisine"
The answer still gives me the fire . " To Make Indian cuisine best in world, present picture perfect Indian food which is already tastier "
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Our Two Books
“Writing a book is a horrible, exhausting struggle, like a long bout of some painful illness. One would never undertake such a thing if one were not driven on by some demon whom one can neither resist nor understand.” —George Orwell
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Beyond curry OUR FIRST COOK BOOK ON KERALA CUISINE This book is done as a chef-learning diary than Kerala the southern state of India, Advertised by state tourism as gods own country for
normal cookbooks; all the recipes are tested and tried in my home kitchen
its natural beauty. When considering international recognition for Indian cuisine Kerala has not yet received its deserved place.
Through the book, we will discuss more than Kerala cuisine recipes, like food designing, plating concept, restaurant business and more
As a chef I am proud to represent my homeland, In this book the basic recipes are preserved to its complete origin from my mother even its presented in its luxurious way
“Chefs always aim to own and cook in your restaurant, While working for others”
Bobby.r.g
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kerala
Kerala or Keralam is an Indian state located on the Malabar Coast of southwest India.Thiruvanthapuram is the state capital. Malayalam is the main language, but English is also understood by the majority of
Kerala is famous for its traditional banquet called “sadhya.”
Keralite. Kerala may not be popular around the globe, but the Kerala cuisine is an unexplored area of Indian
world kitchens cannot be complete without spices
cuisine. Its possibilities are unlimited and very cost-
exported from India.
effective in terms of producing fantastic dishes.
Kerala’s history is closely linked with its commerce,
Kerala dishes are simple and lean compared to other
which until recent times revolved around its spice
rich cuisines of India, mainly due to the coastal
trade. Celebrated as the spice coast of India, ancient
influence in Kerala cuisine.
Kerala played host to travelers and traders from across the world, including the Greeks, Romans,
Kerala cuisine has a fantastic legacy of seafood
Arabs, Chinese, Portuguese, Dutch, French, and
recipes, which will be an added advantage for any
British. Almost all of them have left their imprint on
Indian restaurant.
this land in some form or another—architecture,
Kerala cuisine has to be marketed to bring in clients
cuisine, or literature.
since it is a different taste from the normal Indian cuisine.Kerala is India’s top tourist destination and is
Kerala is a land of multicultural and religious
famous for beaches, backwaters, cuisine, hill resorts,
communities where each community in the state
yoga, and Ayurveda treatments.
celebrates its own festivals. There are some festivals unique to the state of Kerala. Most important of them
The Kerala tourism board branded the state as “God’s
are Onam and Vishu. Onam is a traditional harvest
own country.” It lives up to the brand image and is
festival of Kerala. This falls in the months of August to
now one of the best destinations in the Asian Pacific.
September. The festival is meant to celebrate the annual homecoming of the king Mahabali.
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PAGE 9
The festival happens for ten days, and colourful floral carpet is laid in front of every house during these days. Families serve a traditional meal called “sadhya” during this time, especially on the nineth and tenth days. The meal is served in the traditional way in banana leaves with around twenty to twentyeight dishes.
GODS OWN COUNTRY
Vishu is the traditional new year’s day of the state and is another traditional festival occasion for Kerala. Vishu has a lot of significance for Hindus, as Vishu marks the astronomical New Year.
People believe that Vishu is the festival that brings prosperity and calm to life. This festival falls in the month of April and is considered the most auspicious day of the year. Even on this day, a traditional meal or sadhya is prepared by the women of the house, and the whole family has the lunch together.
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PAGE 10
Kalaripayattu is one of the oldest form of martial art, which originated as a style in Kerala, southern India . The word kalari first appears in the Tamil Sangam literature to describe both a battlefield and combat arena. Kerala Cuisine Kerala food is moderately spicy in nature, but most flavorful, and its recipes promote locally grown ingredients for cooking. Kerala is the home of kera known as the coconut tree.
Coconut is the base for many dishes and is used in almost every dish in Kerala. Coconut oil is used for cooking. The oil is extracted from the dried coconut or “kopra.” Grated coconut and coconut milk are widely used in dishes for thickening and flavoring.
Rice and tapioca (cassava) are the most common foods of Kerala. Varieties of main dishes are made with these two. Seafood is also one of the very famous foods. Fish, crab, shellfish, lobster, and prawn are used for everyday cooking. Sardines and mackerel are the most commonly used varieties of fish. The different meat varieties used in Kerala kitchens include poultry, red meats, and a few game birds (now restricted by law).
Kerala breakfast shows a rich variety. Most of the breakfast dishes are made from rice flour. Some of the breakfast dishes are appam, idiyappam, idli, dosa, and puttu. Along with this, some of the side dishes are made with coconut.
For lunch and dinner, the main dish is boiled rice. Along with this, there will be one or more curries and side dishes. There are several varieties of vegetarian and non-vegetarian curries and side dishes
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PAGEÂ 11
TURMERIC TURMERIC IS ONE OF THE MAIN SPICE IN KERALA CUISINE AND HAS AMAZING MEDICINAL VALUE.
Turmeric root has a very interesting taste and aroma. Its flavor is peppery, warm, and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger.he dried powdered spice that many people use in recipes comes from the root (rhizome) portion of the plant Curcuma longa. The unprocessed form of this root bears a strong
Turmeric is native to India and Southeast Asia, where it has been popular in cuisines for several thousand years
resemblance to ginger root, and that resemblance is not a coincidence! Turmeric, ginger, and cardamom are plants all belonging to the Zingiberaceae family—also known as the ginger
Turmeric has great antiseptic values. I remember an incident at my college days where one of our chef Instructor accidentally slit his finger while cutting onions. He started shouting for turmeric . we thought it was for cooking later found out he applied to the wound and it stopped blood loss.
family. You'll sometimes hear turmeric being referred to as Indian saffron since its deep yelloworange color is similar to that of saffron. You'll also sometimes hear it being referred to as curcuma, after it's best-studied polyphenolic component, namely, curcumin. Turmeric has been used throughout history as a culinary spice, herbal medicine, and fabric dye.
At home in india when there is disturbance from ants my grand mother used to sprinkle turmeric. i personally witnessed ants used to avoid or change their path when they came near to Tumeric.
Despite its use in cooking for several thousand years, turmeric continues to surprise researchers in terms of its wide-ranging health benefits. While once focused on anti-inflammatory benefits, decreased cancer risk, and support of
About 800,000 tons of turmeric are produced each year, with over 75% of this total amount coming from India, which is also the world's largest consumer and exporter of turmeric; in terms of exports, over 50% of all global exports come from India.
Nutritional Value Turmeric is an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber, copper, and potassium. Phytonutrients in turmeric include curcumin, demethoxycurcumin, tumerones, and tumenorols.
detoxification, studies on turmeric intake now include its potential for improving cognitive function, blood sugar balance, and kidney function, as well as lessening the degree of severity associated with certain forms of arthritis and certain digestive disorders.
Use of turmeric in recipes can help retain the betacarotene in certain foods. For example, one study has shown that the beta-carotene in carrots and pumpkins is better retained when those vegetables are cooked using recipes that include turmeric.
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PAGE 12
Slow braised salmon in turmeric spiked coconut milk RECIPE
FROM
BEYOND
CURRY
COOK
INGREDIENTS
METHOD
600 g salmon
Portion the fish into 50 g pieces,
3 g turmeric 5 g salt
marinate with turmeric and salt, pan-fry with coconut oil to sear evenly, and set aside.
For molly sauce
Dilute coconut milk powder to
50 mL coconut oil
get a thick consistency.
mustard seeds, and allow to
20 g garlic, thinly sliced
crackle.
30 g ginger, thinly sliced
Add curry leaf, ginger, and
150 g onion, sliced
garlic, and sauté to light golden;
4 green chilies, chopped 15 g turmeric 200 g coconut milk powder 5 baby plum tomatoes Salt to taste 150 mL water or plain fish stock
and sauté without sticking to the pan. Pour in water or fish stock; reduce heat to a simmer. Now add thick coconut milk, adjust seasoning, and slide in the fish
Heat coconut oil in a deep, thick-bottomed saucepan, add
1 g sprig curry leaves
Add turmeric powder and salt,
pieces.
2 g fenugreek seed 5 g mustard
BOOK
then add sliced onion, and sauté
Avoid stirring; rather, try moving pieces by moving the pan. Add halved baby plum tomatoes; simmer for 15 minutes over low heat without boiling.
for a minute.Add chopped green chili; sauté to remove the raw chili flavor.
Results are better when consumed after an hour, when flavors are settled properly.
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PAGE 13
Menu consultancy FLORA-INDICA
|
EARLS
COURT
we have been bestowed with an opportunity in redesigning a modern Indian restaurant menu. Dishes planned around local produces sourced around London. Intense research has done when planning and compiling menu for the restaurant. the concept brief given at the initial stage is for small Indian sharing plates.
London restaurants are trying this small plate concept based on Spanish tapas style food. where guest has wide variety of choices with a low price tag. The portion is small mainly two bites , chefs can keep the price down due to small portion.In an ideal situation one person can three small plates and two sides .All will be equivalent to the price you pay for two course menu in similar London restaurant. Guest will feel highly satisfied as he gets an average of five dishes to taste where in normal scenario it will be two dishes.
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PAGE 14
INDIAN SMALL PLATES
YOU DON'T NEED A SILVER FORK TO EAT GOOD FOOD. paul prudhomme
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PAGE 15
A table for two PHOTO
CREDIT:
TONY
Dishes has been compiled as per season. we introduced slow cooked dishes thats braised for 4 to 6 hours in Indian spices. One of the signature dish is the Slow
HARRIS
braised Angus short Rib. The meat is neatly trimmed, marinated and slowly braised with yoghurt in a preheated oven for 6 hours at a temperature of 150c . Once cooked the meat will fall apart. Rib is served with a garnish of Hispi cabbage subzi .
we used hemp seed for giving a crust for cheese stuffed Naan . Hemp seeds is related to cannabis but a superfood with excellent nutritional value.
For designing your restaurants new menu, food plating and food photography you can write us on chef@finediningindian.com
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PAGE 16
Recipes from our book
Here in this first issue of fine-dining-indian we have selected two recipes from our books one is from "Beyond Curry" and other from our New Book "Indian cuisine small plate Revolutoion"
FINE-DINING-INDIAN
RECIPES
PAGE 17
Guava Chaat, Rose Shoot & Violet Yield: 2 Portion Prep Time: 1o min Total Time: 15 min
Guava chaat is an excellent summer cooler
PROCEDURE
starter. it has soft and sweetness from Guava . 1. Wash and cut the guava into 6 equally sized Crunchy and light spiciness from Kerala mixture.
wedges.
2. Then, in a mixing bowl, toss guava wedges in
INGREDIENTS 1no. Ripe Fresh Guava 1/2 Lemon
with lemon juice, chili powder and rock salt.
3. On a black plate, place the guava in a crisscross way as shown above.
1g Chili Powder 4. Sprinkle the crispy, spicy mixture on top, and 30g Kerala Spicy Mixture
place the pink rose shoot and flowers.
2g Rock Salt 1no. Pink Rose Shoot
Chef’s Tip
5 No. Violet Flower You may use mango, melon, pineapple, apple or any other preferred strong fruit that’s doesn’t mush too quickly. Also, make sure that all fruit mixing happens towards the end.
RECIPES
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PAGE 18
Cuttle fish roast with cocum Yield: One 2 Portion Prep Time: 1 hour 10 min Total Time: 1 hour 20 min
INGREDIENTS
PROCEDURE
300g Cuttle fish
1. Keep cuttle fish in a chopping board pull and remove skin. Separate head from
100g sliced onion
body. Remove cartilage from the body cavity and all jelly like substance from inside,
30g sliced shallots
rinse on running tap water.
2g curry leaf
2. Split open the head in two remove the beak and any soft bones. Wash till the
2 no. Green chili
water becomes clear without any ink residue. Slit open the cuttle fish body and cut
5g cocum
into dices of 1 to 2 cm size.
2g turmeric powder
3. Cut head in to two more part if the tentacles are too long you may cut in half.
10g coriander powder
Soak cocum in hot water just enough to cover the cocum completely. Heat coconut
12g redchili powder
oil in a thick bottom pan, keep a spoon full oil on side to finish the dish.
2g black pepper powder
4. Once the oil is hot add asafetida powder, fenugreek seed when its start browning
5g garlic julienne
add mustard seeds. Now add ginger and garlic julienne sauté till its gets golden
5g ginger julienne
color.
2g asafetida
Sauté in sliced shallots and onion on medium heat for 5 minutes. At this point add
1g fenugreek seed
half of the curry leaf and green chili. Mix in cut calamari sauté for 5 more minute.
2g mustard seed
Dilute all powdered spices in water or fish stock.
20 g virgin coconut oil
5. Pour in to the pan, add soaked cocum with the water adjust seasoning give a
20g fresh coconut cream
boil and simmer for 1 hour or till the cuttle fish piece are very tender.add water or
100g fish stock or water
stock in between if necessary. 6.Once the fish is tender reduce sauce to a coating consistency. Keep the consistency so that when you move pan in a front & back movement it appears like a wave. finish with coconut milk, coconut oil and remaining curry leaf, green chili. Keep warm till you serve
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Pillai's Column
Chef Suresh Pillai WILL BE OUR REGULAR MASTER CHEF SOUTH INDIAN CUISINE COLUMN In 2006, Pillai moved to the UK to work at the As an editor for fine-dining-indian Magazine . I have been humbled when chef suresh Pillai or suresh chettan as i call with respect agreed to write a permanent column on south Indian
renowned London-based Indian restaurant, Michelin starred Veeraswamy, restaurant group Masala Zone, and most recently, Welsh Curry House of the Year, Purple Poppadom, in
Cuisine. while acknowledging his work we name
Cardiff,cinnamon Culture in Bromley ,Michelin
this column as " Pillai's Column"
starred Gymkhana and Now chef pillai heads Kitchen of Famous "Hoppers" Restaurant In
His speciality lies in coming up with innovative
London
dishes using ingredients from London's local market and combining with traditional south
He opened several restaurant during his career
Indian cooking techniques.
of 20 Years . I remember he even travelled to Denmark and Australia to help some of his
He is a real genius in most of south Indian cuisine
friends in setting up South Indian restaurants.
from his home state Kerala then Tamil Nadu ,Kerala Karnataka and Andhra Pradesh
He is one of the most Networked chef i have ever came across. Any chef of Indian origin or
In 1998. chef Pillai joined luxury Indian hotel
Indian restaurant chef around the globe he knows them personally.
group, Leela, which he credits with changing the course of his career forever.
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PAGE 20
Squid pepper fry chef pillais classic Chef Pillai attribute his career success for the training he recieved while working in position of Commis Chef at Leela Palace Kempinski Hotel in Bangalore in 2004 . In his own words "Their rigorous standards, the high pressure environment, the learning curve, new skills – it brought an excitement to everyday job and ignited my passion for it.Then I went on to work as Chef de Partie at Kumarakom Lake Resort, part of a small luxury hotel group. There I oversaw the seafood section and the vembanad [fine dining buffet bar] "
"One of the humble chef in London Indian culinary world "
Wild Madagascar prawns, prawns kedgeree alleppey sauce - Innovative As a head chef he works alongside his team, supporting them on daily basis . He maintains a Good work organisation and constant training to achieve high service standards and consistency. He believed in using local and seasonal ingredients.He is a big fan of sustainability, probably because of his coastal roots.
FINE-DINING-INDIAN
RECIPES
PAGE 21
Asparagus and parsley Mezhukkupuratty Yield: 2 Portion Prep Time: 1o min Total Time: 15 min
Asparagus a beautiful green vegetable coming to season and once in April it will be on its best.
PROCEDURE 1. Peel
asparagus
and
cut
in
pieces
Try this awesome recipe from chef Pillai 2.Crush
the
red
chilly
shallots
and
garlic
INGREDIENTS
3.
Heat
seeds
Pan
curry
with
oil
leaves
crackle
then
add
mustard
asparagus
300 gm Asparagus 2 nos Red chilly whole
,
sauté
20 gm Shallots peeled
and
10 gm Garlic peeled
4.
20 gm Oil
in
slow
crush
Cover
soft(
heat
add
turmeric
salt
paste
and
crunchy
slow
cook
texture)
till
with
asparagus
out
losing
5 gm Mustard seeds color. 5 gm Turmeric powder 5 gm Curry leaves 4 gm Salt 5 gm Lime juice
5.In
lime
the
end
add
juice.check
chopped
again
parsley
seasoning
and
serve
hot.
Next issue : Courgette Flower
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PAGE 22
Restaurant Of the Month
Talli joe FOOD TASTING NOTES Menu Consist of choice of Small plates selected
We Visited Talli joe on December 2016.
from all over India.Few of the dishes are quite new to Indian restaurant scene in London.
Our policy is to write about the tasting experience
Restaurant is Marketed well and got good reviews
after few weeks we dined .
from most of London European palette Food critics.
That helps us in writing a genuine article as we are not influenced by the immediate distractions we
Through out the meal the dishes lacked the Indian
have at the dining Moment.
Punch. Its not the spicyness . The flavour or aroma that was lacking in majority dishes.
The stand out dishes were Bebinca and Kochi Beef
Location in London's Shaftesbury avenue is a easy
Fry
to locate and travel . The chef heading the restaurant is trained at the Oberoi hotels and previuosly worked at Benares Indian restaurant.
Here we go and what we taste at Talli Joe.
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PAGE 23
Black Carrot Halwa Black or Purple carrots the part of Heritage carrot originates from Turkey or middle east and asia. The dish Here is different from the traditional carrot halwa only by color or carrot choice. The peanut brittle or nougatine gives a nice crunchiness. It would have nice if accompanied with Rabri sweet condensed milk goes well together .
"DISHES ARE INNOVATIVE BUT LACKS IDENTITY"
Kochi Beef Fry its a beef Ularthiyathu origante from kottayam side where the christian community makes the best ones . In kerala there are different beef preparation where meat is taken from Buffalo , in trivandrum its called beef dry fry. In Kerala its eaten with porotta its different than usual north Indian breads . Here at Talli joe the dish is a hit and loved the flavours. the paratha is cooked in tandoor but the layers or lachha is not clear and flaky
"BEEF FRY IS A GREAT PICK ON MENU"
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PAGEÂ 24
Berry Malai An adaptation of berries and cream . Malai is Hindi word for cream or reduced milk . Not sure why it's called malai when the description says its baked yoghuty it should be  'Dahi'. The dish is light and well-balanced sweetness. Dark berries are fine in winter but strawberries not great pick for winter menu.
"A LIGHT DESSERT WITH NO WOW FACTOR"
Bebinca Its good to see Indian restaurants focusing on Indian desserts than making con-fuision cuisine desserts like chocolate samosa, cheese cakes and so on. In India we have a great collection of desserts by chefs talent it can be bought fine dining scenes.
BEBINCA is a classic goan sweet which has 7 layers. made with flour , egg yolk , sugar and Nutmeg . each layer is baked or ideally gratinated one by one on Top. Here the desert is nice bit on sweeter side than normal but very light than traditionally firm versions.
"Bebinca has minimum 7 layers"
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PAGE 25
Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and -- toujours
bon appetit! Julia child
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PAGE 26
Be a
Chef Leader
For a business to be successful, it has to not only offer products and or services that meet customers' needs and wants, but also have staff who are loyal
"I am not afraid of an army of lions led by
and committed.
a sheep; I am afraid of an army of sheep
However, to gain your employees' loyalty and
led by a lion "
commitment you need to do more than just pay them well. In a competitive job market, you also need to consider people's social and psychological needs -
Alexander the Great
and this means leading and motivating your workforce properly. In order to lead your staff, you need to be able to communicate: a vision of what the business stands for and where you want it to be through values. Priorities across the organisation what you as an individual intend to do to realise that vision and reflect those values what individual employees can do to realise your vision and reflect those values In order to motivate your staff.
you should: ensure the work is as challenging and as varied as possible establish a friendly, collaborative work environment consider more flexible working practices delegate tasks, allowing others to take responsibility
The benefits of showing leadership and motivating your staff Leading and motivating your staff helps bring about:
higher staff retention -
leading to reduced recruitment costs higher levels of productivity more innovation and creativity higher profits a better reputation - among both potential employees and suppliers
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PAGE 27
Work Harder Till your Dream become Reality LOVE FOR COOKING IS NOT ENOUGH Most of the chefs comes to the industry as a way to earn money when their study cant take the any further. Being a chef isone of the hardest profession. It is highly demanding mentally and physically. If you are not strong you are not going to last long in Kitchen. Each category of kitchen demand certain skills and knowledge. From a road side small outlet kitchen to Three michelin star rated high profile Kitchen.
The rule is simple if you don't love what you doing you will quit. There is no easy way to success only Hard Hard Work and dedication to the profession .
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PAGE 28
"ADVERTISE YOUR PRODUCT HERE " BE OUR SPONSOR FOR NEXT MONTH ISSUE
FINE-DINING-INDIAN
PAGE 29
WRITE WITH US WE
NEED
YOUR
RECIPE,PHOTOS
AND
ARTICLES
We are happy to show case your work as a chef or as an Indian food lover. we are so grateful in helping you grow in your area of specialising. we looking forward to Fine dining Indian recipes
@mail chef@finediningindian.com
Modern Indian style Food Presentation Simple cooking techniques use of ingredients were you live your recipe will be given credit and linked to your webiste or Linkedin profile we ensure you will be promoted in a great way as our Guest editor . you can enhance your profile through contributing in our new Finedining-indian Magazine issues.
THE WORLD IS A BOOK AND THOSE WHO DO NOT TRAVEL READ ONLY A SINGLE PAGE KIMBERLY ANNE LEE