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Latest iNTERVIEW

March 2020, Issue"The 3T's of Appetite Stimulating Cooking - Texture, Temperature & Taste"

Chef Mangesh WazarkarExecutive Chef The Pride - Pune
READ FULL INTERVIEW

August 2019, Issue"Taste & Looks Add Value to The Dish"

Chef Altamsh PatelExecutive Chef The Park Mumbai
READ FULL INTERVIEW

Latest News

31 October 2020 Arvind Rai Bags Golden Hat Award During 17th ICF’s Chef Awards & Summit

In these unprecedented times, we have seen many vicissitudes and tried to adapt to a new normal. Thankfully, some things never change like the Indian Culinary Forum’s (ICF) endeavour to help deserving chefs thrive. The raging Covid- 19 pandemic has not deterred the community of chefs from the Indian Culinary Forum to celebrate their annual flagship event of Chef Awards and Knowledge Summit. Rather, the challenge of organizing the event under constrained circumstances has infused more enthusiasm and excitement in them.

Hoping to share a message of strength and positivity to the gastronomic world and to recognize and honour the chefs and their exceptional contribution towards the hospitality industry, the Indian Culinary Forum successfully organized The Annual Chef Awards and Summit. By observing the government’s orders and guidelines, it was carefully planned and curated to ensure a coronavirus-safe event.

Hosted to commemorate the International Chefs Day, the 17th Annual Chef Awards saw the presence of renowned master chefs and veterans of the hospitality industry at Pride Plaza Hotel, Aerocity, New Delhi. Chef Awards have been conceptualised to bring international acclaim to Indian cuisine and honour the chefs and their contribution to the hospitality industry and society at large. The evening witnessed several veterans as well as promising chefs who competed for the coveted titles.

As part of the 17th Annual Chef Awards, ICF also organised the 8th edition of Knowledge Summit which witnessed the participation of the stalwarts of the Indian hospitality sector resulting in knowledge building and thought leadership. The theme of this year’s summit was “Exploring New Horizons and Challenges: Experts Perspectives on Opportunities During These Times”. The summit witnessed participation of aspiring chefs, hotel-management students and hospitality professionals from all over India, who discussed, debated and deliberated upon a lot of burning issues relating to the hospitality industry in the Covid times.

The summit was phased over four sessions. The inaugural session was done virtually by Anil Bhandari, a hospitality industry veteran and Chairman of the Organising Committee on the topic, Exploring New Horizons and Challenges: Experts Perspectives on Opportunities During These Times”. The second session was on Entrepreneurship and Chefs in the Post Covid Times by Celebrity Chef Sanjeev Kapoor, interviewed by Smitha Menon. He advises the aspiring entrepreneurs, “Don’t keep waiting for very big opportunities. Start small and build on it. Most chefs think that perfection is a virtue, but I think it can be a big impediment. Because when you say something is perfect, there is a lot of pressure from yourself, friends, family etc.

Gone are the days for launching anything big and with perfection. So, test and learn. And that’s the way to scale up. It gives you an opportunity to correct your course quickly. Don’t wait for perfection, because it may be too late.”

The third session of the day was a panel discussion on Skills Required by the Chefs - An Industry Perspective with Varendra S. Dutta, Rajan Bahadur, Sanjeev K Nayar, Mohammad Shoeb, and moderated by Rajiv Gulshan. The last session was on Future of Food through Sociological Lens by Vir Sanghvi. Sanghvi was interviewed by Dilip Puri, Founder & CEO at Indian School of Hospitality. The summit was curated by Indian School of Hospitality and co-ordinated by Dr. Chef Prem Ram, Joint secretary Indian Culinary Forum. Those who could not attend the event, also joined the Summit virtually.

Speaking on the occasion, Anil Bhandari, a hospitality industry veteran and Chairman of the Organising Committee ICF, said, “Despite the pandemic, the determination and enthusiasm of the chefs of ICF, is evident from the fact that they have gone ahead full steam to celebrate the 17th Chef Awards and the 8th Knowledge Summit. I am thrilled to see that the chefs who were working behind the scenes are in the forefront. They are setting new standards of excellence in the hospitality industry and inspiring more people to choose this as a career. He added, “Currently, the National Tourism Awards are given in the three categories. We suggest it should be increased to six categories. We have been requesting the Ministry of Tourism for the last 15 years to honour the distinguished chefs with Padma Shree Award. So far, 2 eminent chefs have been given Padma award but again it has stopped. I would request the Ministry of Tourism to take up this matter again to ensure competent chefs are given Padma award every year. It’s high time we must bestow our chefs with Padma Shree Awards just like filmstars, sportspersons, economists and various other fields are honoured, so why not the chefs every year.”

Chef Davinder Kumar, President Indian Culinary Forum also shared his views, “In these testing times of Covid-19, it was an overwhelming experience for ICF to have successfully organized the 17th Chef Awards and 8th Chef Summit. The challenge of organizing this event under constraints by circumstances has truly infused more enthusiasm and excitement in us. Digital platform and technology have been harnessed to bridge social distancing. Alongside the Annual Chef Awards, month-long activities have been executed this year, like ICF’S first cook-off series where Senior Masterchefs conducted amazing culinary demonstrations of immunity building recipes which were witnessed by thousands of people. The Chef Awards was instituted way back in 2004 and has evolved over the years, but certainly, the focus remains to not only honour and promote the fraternity of chefs but also encourage young talent to take up this profession, and at the same time raise the overall standards of culinary art in India by bringing it at par with international standards. We have all made earnest endeavours to bring our fraternity closer year after year and will continue to do everything possible for the betterment of the culinary profession. We sincerely hope that Indian culinary art gains more worldwide recognition and acclaim.”

Chef Vivek Saggar, General Secretary Indian Culinary Forum, opined “You can have a great career only if it's built on a solid foundation. The right training can take you places and therefore, the Chef Awards is not just a competition, it is an opportunity for chefs to learn about the modern techniques and mechanisms that are used in kitchens across the world. They understand the value of getting basics right even while innovating. The association has been giving due recognition to the unknown faces, who bring smiles on the faces of diners for 17 years now. By imparting improved education and organising grand industry-specific events, we keep moving one step ahead and set new benchmarks in the hospitality industry.”

As a build-up to the awards, four days’ culinary competitions, i.e. Trade Tests were held at IBCA Vikaspuri, New Delhi amongst the budding and promising chefs in 8 different categories. Over 60 of culinary artistes showcased their creativity and skills during these competitions. Notable and renowned chefs were the jury members in this year’s competitions, while Chef Sireesh Saxena was the organizing secretary under whom the competitions were also be supervised. The Chef Awards also honoured the industry veterans in six other sought-after categories. The winners were selected by a panel of an esteemed jury.

The following are the winners of the 17th Annual Chef Awards:

Lifetime Achievement Award: Chef Arun Agarwal

Golden Hat: Chef Arvind Rai of The Ashok, New Delhi

Silver Hat: Chef Vinod Bhatti, IKEA India Private Limited

Pastry Chef of the Year: Chef Tarun Kumar, Sunrise Victuals

Lady Chef of the Year: Chef Nandita Karan, The Lalit

Master Chef of the Year: Chef Setu Gupta, Le Meridien

Master Chef Kebabs: Chef Surender Singh, Le Meridien

Master Chef International Confectionary Award: Chef Manish Kanojia, Radisson

Master Chef Indian Sweets Award: Chef Dalbir Singh, Ashok Hotel

Master Chef International Cuisine Award: Chef Rajnish Rawat, Radisson

Master Chef North Indian Cuisine Award: Chef Mehboob Alam, Ashok Hotel

Master Chef Oriental Cuisine Award: Chef Nima Tshering Lepcha, Radisson Blu

Master Chef Baker Award: Chef Narendra Singh, IHM - Gwalior.

30 October 2020 Inspired by ‘Elements From The Earth’ Panasonic Launches Elements Series of Mixer Grinders

Panasonic Appliances is expanding in the Mixer Grinder Category. It has now launched ‘Elements’ a new series of Mixer Grinders with multiple features targeting the new age consumer. It comes with Sleek and Stylish Design along with Convenient Operations and 10 Trendy Colors. The Mixer Grinder is more Powerful and Feature-Rich.

Features of Elements Series:

Motor: New ‘Elements Series’ has a powerful 600 W Motor, this powerful Motor ensures that the users grinding time is minimized. The Motor comes with100% F-Class Copper Wound material to increase the durability of the product.

Pusher Attachment: This innovative Chutney Jar with 360-degree rotating Pusher Attachment comes for easy and hygienic grinding. The pusher enables the user to fine-grind coconut and other food materials that gets attached to the Mixie wall while grinding. It helps in bringing the material back to the center without having to open the lid. This feature enables a user to maintain hygiene without compromising on quality and convenience.

Jars: Enhancing user’s convenience the “Elements Series” provides 90-degree Convenient Locking Jars, to prevent strain on hands while fixing and removing the jars. Giving the utmost importance to user’s safety the “Elements Series” also comes with Double Safety Locking Systems like the existing AC & 60 Series. The Double Safety Locking System ensures that the Mixer Grinder cannot start until the Jar and Jar Lid are locked in place. Ensuring user’s safety all the time.

Elements Series is available in 3, 4 & 6 Jars Variants to cater to multiple grinding needs. The Jars and Blade are made from SS 304 Rust Resistant material for long usage.

Leak Proof Design: Elements incorporates a leak-proof design that prevents the overflowing of ingredients between the Mixer Body and Jars. This provides ease of using the Mixie and also saves time.

Nine-in-One Functions: Elements performs 9 functions such as Spice grinding, Juicing, Blending, Coconut milk, Coffee grinding, Egg beating, Turmeric grinding, Chutney grinding and Wet grinding – it is truly a foodie’s delight.


Shape: For more than a decade Panasonic has been marketing L-shaped Mixer Grinders. For the first time the brand is featuring a tower shaped model keeping in mind the space constraints of the consumer. While this is not new in the category this slim and sleek space saving model accommodates all the powerful features that a Mixer Grinder can offer. This ergonomic shape also comes with a sturdy base to balance.

Colors: Known to offer the widest range of colors Panasonic has now taken its tally of colors to 10. It has meticulously researched and chosen 10 Trendy Colours for the new “Elements Series” inspired by Elements From The Earth. Now, one gets to choose the color which suits them the most. From Calm & Composed to Trendy & Powerful there is a color which reflects everyone.

These features amply demonstrate that the Elements Series is a coming together of Power, Convenience and Style. Like its predecessor, the MX series, Elements offers 5 year warranty and can be serviced in more than 500 service centers across India.

During the launch the Managing Director of the company Ganesan Thiagarajan said, “Widely respected for our commitment to quality, safety and convenience, we at Panasonic strive to deliver fresh experiences by keeping pace with the changing times to cater to the changing needs of the consumers. Elements Series is another one of our innovations designed to help you experience stress-free cooking”.

In line with the Government’s program Make in India Panasonic Elements Mixer Grinder are rolls out of their Sholavaram near Chennai factory and goes through 90 tough quality tests.

21 October 2020 Oakwood Premier Prestige Bangalore Has Altamsh Patel as its New Executive Chef

Chef Altamsh Patel joins Oakwood Premier Prestige Bangalore as the Executive Chef. Prior to joining Oakwood he was the Executive Chef of The Park, Mumbai.

Speaking on Chef Altamsh’s appointment, Wajeed Bagwan, General Manager, Oakwood Premier Prestige Bangalore said, “We are very pleased to welcome Chef Altamsh to the Oakwood family. His expertise in Pan-Asian cuisine will undoubtedly bring new culinary concepts into the mix and Bangalore will witness cuisines from unexplored parts of Asia."

Chef Altamsh brings with him close to a decade of culinary experience specializing in Progressive Asian cuisine. Currently, he’s also a Joint Secretary of Western Indian Culinary Association (WICA), Member of Young Chef’s Association of India (YCAI), Indian Federation of Culinary Association (IFCA), World Association of Chefs Society (WACS), and is a HALAL & HACCP certified chef.

An alumnus of Rizvi College of Hotel Management, Mumbai, Chef Altamsh started his career as a Management Trainee with the TajSATS under the brand Taj Group of Hotels in 2011. In a short time, he not only established himself as a critically acclaimed chef but also has been honored with numerous awards and accolades. He was awarded the Young Chef of The Year 2018 and Star Chef of India 2019 by Indian Federation of Culinary Association.

He has been actively involved in initiating diverse food fiestas around the globe, conducting various cookery shows and judging culinary competitions. He represented Culinary Team India at World Chefs Congress 2018, Malaysia.

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Editor's desk

Ekta Bhargava(Managing Editor)

Dear Readers,

Greetings,

The year 2020 opened for us at Better Kitchen with the excitement of concluding a series of culinary challenges across seven major cities of India. The competitive events are pictorially covered in this issue along with the heartwarming media response the events got. For me and my enthusiastic team it yielded a range of precious experiences and the budding student chefs, who participated in the events and were judged by culinary world’s legendary chefs, got the opportunity of their lives to showcase their enterprise and originality in conjuring up novel, off beat recipes with conventional Indian ingredients.

We also have a good reason to celebrate another achievement. We are now keeping our readers' interest alive with a series of live interactions with celebrity chefs online and a weekly recipe contest for cooking enthusiasts.

This issue carries the good news about the MoU signed between FIFI and NEEA to strengthen and facilitate the growth of food business, food processing, ingredient sourcing and market knowledge. It is a giant step forward for the food industry.

We have in the contents of this issue an interesting interview of Chef Mangesh Wazarkar whose recipe for Saoji Chicken is irresistible. He has shared the recipe and the story of his successful journey as a distinguished chef.

The humble jackfruit is also featured in this issue for the many health benefits it has as a super food and a cure for illnesses.

Celebrated chef Ranveer Brar becomes Barilla’s partner and the result is a brand new world of tasty pasta for lovers of pasta.

I hope to catch up with our readers soon... Summer will soon make way for the monsoon and the days when you will be sipping hot chai and biting into crispy snacks.

Happy reading.

Ekta Bhargava
Managing Editor

Weekly Recipe Contest Starting Every Sunday25 October 2020 - 31 October 2020

Better Kitchen has started a weekly recipe contest on WhatsApp Group - Better Kitchen Cooking Ke Fans. There are more than 225 plus home chefs and few chefs are members over there. The recipes contest is open only for the group members. The winning and chefs choice recipes are featured in Better Kitchen website. Five times Winner will get a chance to meet celebrity chef and interact with him/her about the recipe.

The celebrity chef will modify the recipe and give a new twist in the recipe. The modified recipe will also be featured in the Better Kitchen website as well as magazine.

Interested in joining the group? Send an email with your name, email ID, mobile number and city to events@betterkitchen.in

READ MORE

Tip of theDay

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Latest Events

Thunderous Ovation For EverestBKCC Season 27 Cities, 200+ Teams in a tough culinary competition yielded Winners

5 March 2020

Everest Better Kitchen Culinary Challenge (EverestBKCC) challenge has successfully completed the journey in seven cities namely Bengaluru, Dehradun, Surat, Kolhapur, Bhopal, Pune and Mumbai in its season 2. EverestBKCC got thunderous ovation for its last destination in Mumbai.

Theme of the Challenge for budding chefs was Flavours of India and for amateur/home chefs it was Traditional & Forgotten Recipes. The common intention of the multi city event is to make Indian food popular across the globe and create awareness about its health benefits.

We had done Master Cooking Class for cooking lovers by celebrity chef in couple of cities as well.

Hospitality students are the future chefs of the world. The main purpose of conducting culinary challenge for hospitality students are to prepare students for future challenges they will face after completing studies and encourage them to be more innovative and creative in their skills of culinary arts.

Amateur /Home Chefs challenge for traditional and forgotten recipes objective is to bring the recipes from home kitchen to limelight and aware the people about the richness of our food from ages.

Learn MORE