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April 2022, Issue"Food Must be Treated with Utmost Love and Respect"

Anup GuptaExecutive Chef Taj Lakefront, Bhopal

August 2021, Issue"Marking Indian Food as Indian Global Food"

Manish MehrotraCorporate Chef Indian Accent

Latest News

15 June 2022 Crompton is Launching Built-in-Kitchen Appliances Range

Crompton has announced its entry into the Built-In Kitchen Appliances segment with a comprehensive range of Chimneys, Hobs, Built-in-Ovens, Built-in-Microwaves and Dishwashers.

Crompton's focus area is kitchen and acquires Butterfly Gandhimati Appliances to strengthen its presence in this area. The entry into the built-in-kitchen appliances segment will further consolidate its position in the kitchen space, in addition to driving growth and premiumization of the brand. Company mid-term aims to garner double digit market share of INR 2200 crores built-in-kitchen appliances which is growing at ~10% per annum.

Crompton has leveraged its new R&D centre and traditional strengths in designing motors, electronics etc. to design and develop these products. These products are developed after the consumer research which revealed the unmet & underserved requirements of the Indian consumer and higher purchase intent by ~10-30% compared to competitor brands. The endeavour will provide a pleasant and enjoyable kitchen environment.

Initially the products are launch in 10 city clusters, starting with Mumbai, Bangalore, Delhi, Kolkata, Chennai and Pune this quarter through exclusive brand outlets called “Crompton Signature Studios”. Company is also building a world class service network leveraging its large presence across the country.

Features of the range of chimneys with MRP ranging from INR 24,000 to 69,000 include:
• As silent as an AC with 50% reduction in perceptible noise
• Keeps kitchen air clean from smoke, soot and smell with increased suction power by 50% than in the available popular models
• Reduces the number of professional cleaning interventions required due to Intelli-autoclean technology.

Key differentiating features of the range of hobs with MRP ranging from INR 17,000 to 37,000 includes:
• Digital timer that switch off the burner at the end of the stipulated time frame
• Flame failure safety device that cuts off gas supply in case the flame goes off due to spillage or any other reason.

Key differentiating features of Ovens with MRP ranging from INR 50,000 to 85,000 include:
• Eliminate the need for manually cleaning your oven with pyrolytic cleaning in which the oven internal temperature will reach up to 450°C transforming residues left by baking, roasting and grilling splashes into ashes
• Hot air shield prevents hot air from the oven hitting the consumer's face directly.

Key differentiating features of Dishwashers with MRP ranging from INR 49,000 to 68,000 include:
• Dual pro-wash that enables cleaning at two separate water pressures in a single wash while keeping noise as low as an AC
• Superior drying performance with turbo drying technology with additional fan support that draws out steam from the cabinet.

Shantanu Khosla, Managing Director - Crompton, said, “Kitchen is a strategic space for Crompton and kitchen appliances will drive future growth. Our recent acquisition of Butterfly has strengthened our presence in the small kitchen appliances category. This entry into the built-in-kitchen appliances segment will further consolidate our position.”

Mathew Job, Executive Director and Chief Executive Officer - Crompton, said, “Our aim is to become one of the top 3 players in this segment in the coming 3 years. For the same, we have carved out a separate business unit which is focused on built-in-kitchen appliances. Leadership is in our DNA and we are looking to win in this segment with our differentiated value propositions.”

Nitesh Mathur, Vice President - New Business - Crompton said, “Crompton has built a deep understanding of its target consumer segment and will target them with a differentiated product range. We have received a very good response from the channel with several leading modular kitchen dealers and multi-brand outlets onboarded. Additionally, we are also setting up premium exclusive brand outlets “Crompton Signature Studios”. We also have a robust marketing plan and established a strong after sales network set-up.

27 April 2022 Riddhi Declared Winner of EverestBKCC Season – 3 Grand Finale

The third season of Everest Better Kitchens Culinary Challenge (EverestBKCC) was held across 10 Indian cities viz Bhopal, Kolkata, Chennai, Hyderabad, Mumbai, Ludhiana, Jaipur, Nagpur, Kolhapur, and Pune. The theme of the culinary challenge was Flavours of India - that aimed at creating familiarity with Indian regional cuisines. Around 1000 students from more than 125 institutions across India participated in the EverestBKCC Season 3. Winners of all the locations plus three wild card entries were called for the grand finale. In the cities, the students participated as a two member team while in the finale they competed on individual basis. Riddhi Shivtarkar from Patkar-Varde IHM - Mumbai was declared the winner of EverestBKCC season 3 Finale, Akash Raj from SRM IHM Chennai made way as the first runner-up and Shravani from Dr. D.Y. Patil 4IHMCT Pune came out as the second runner-up.

The grand finale of EverestBKCC season 3 for hospitality students was held at Dr. D.Y. Patil IHMCT, Pune and comprised four rounds. The first round catered to the dish preparation from Khandesi cuisine of Maharashtra, the second round involved making a snack for children, the third round consisted of replicating celebrity Chef Gautam Mehrishi’s recipe demonstrated and judged by the chef himself, and the fourth round dealt with knife skills besides questions and answers.

In the words of Ekta Bhargava, the publisher of Better Kitchens magazine, “The basic intention is to prepare the aspiring hospitality students for their future and make them work towards tagging Indian regional food (with its local ingredients) as a global food. The challenge is meant to provide them with a medium for displaying their culinary skills with the proper use of ingredients.”

EverestBKCC Season 3 was deemed a colossal culinary challenge for Indian budding chefs and supported by Incredible India, Worldchefs, Indian Culinary Forum, Western Chefs Association (WICA), Hospitality Purchasing Managers’ Forum (HPMF), and MP Tourism Hotels & Resorts. In addition, the episode made history as the only event to attract the maximum number of participants and colleges in most of the cities.

Also, since 2022-2023 was declared the International Millet Year, millet was considered the compulsory ingredient to include in any of the three-course menus prepared during the destination culinary challenge in all the cities.

The grand finale’s jury members were Chef Sudhir Pai, Chef Gautam Mehrishi, Chef Nilesh Limaye, Chef Vivek Kadam, Chef Jerson Fernandes, Chef Ranjan Rajani, Chef Kamlesh Salve, and Chef Tushar Malkani.

Riddhi, the winner received a scholarship of USD 5750/- under Chef Scholarship’s Exchange Visitor Program (US J-1), the first and the second runner-up got a scholarship of USD 1000/- and USD 750/- respectively from the event Study Abroad & International Placement Partner Wisdom Career Education. The partners of the culinary event were Everest Spices, Chefs Unlimited, Tabasco, Barilla, Loacker, and Lotus.

13 March 2022 Thrilling Opening of EverestBKCC Season 3 With Overwhelming Participation

EverestBKCC (Everest Better Kitchen Culinary Challenge) season 3 for hospitality students kicked off in Bhopal with overwhelming participation from 30 teams across Madhya Pradesh. Theme of the challenge is "Flavours of India" and the intent is to create awareness about the regional cuisines and make Indian food popular using Indian spices across the globe. The culinary challenge was organized at Institute of Hotel Management Catering Technology and Applied Nutrition, Bhopal. Season 3 will now be held in nine cities namely Kolkata, Chennai, Hyderabad, Bengaluru, Mumbai, Ludhiana, Jaipur, Nagpur and Pune. Winners of all cities will be called for the grand finale in Pune on 26 April, 2022. The event is supported by Incredible India, Worldchefs, Indian Culinary Forum, Western Chefs Association (WICA) and Hospitality Purchasing Managers’ Forum (HPMF).

The Chief Guest, P. Narahari, IAS in an inaugural address advised the participants and students to use their creativity and innovation in the culinary field which has a very bright feature. During the pandemic, a lot of start-ups have started in the food industry and some of them are going to be unicorns. Food is the basic need of human beings and no one can work with an empty stomach. He has informed the audience that they can take the benefits of Madhya Pradesh Government’s policy for start-ups and advantage of incubation centres.

A.K. Singh Principal, IHM-Bhopal says despite technology development and automation in the culinary industry, skilled manpower requirement is growing. EverestBKCC is an excellent platform for the students to showcase their culinary arts, cope up with the new trends and overcome the weaknesses.

The jury members of the EverestBKCC Bhopal were Anup Gupta, Executive Chef – Taj Lakefront, Chef Amol Patil, Executive Chef Courtyard by Marriott, Chef Jeevan Singh, Executive Chef – Jehan Numa Palace, Chef Siddharth Birendra, Corporate Chef Madhya Pradesh State Tourism Development Corporation Limited and Narendra Rajput, Executive Chef – Safal Retreat.

Jury members appreciated the use of ingredients, innovation and plating done by students. They urged the students to take part in these culinary challenges and update their skills.

Ekta Bhargava, Publisher of Better Kitchen shared the objective of this challenge is to prepare the students for their future and make Indian regional food using local ingredients as a global food. This challenge is the best way of providing them a platform to showcase their skill of creativity and use ingredients in the proper way.

The winner of EverestBKCC – Bhopal's best team was Everest Pav Bhaji Masala from Bhopal, first runner-up and second runner-up were Everest Chhole Masala and Everest Royal Garam Masala from Bhopal and Khajuraho respectively.

Partners of the event were Everest Masala, Madhya Pradesh State Tourism Development Corporation, Wisdom Career and Education, Bio Nutrients, Chefs Unlimited, Tabasco, Barila, Loacker and Lotus.

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Editor's desk

Ekta Bhargava(Managing Editor)

Dear Readers,


Welcome once again to a very fresh issue of Better Kitchen.

I am not sure if we have ever been as collectively attuned to the inner workings of our culinary spaces as we have in recent times. The epidemic made sure that even those who weren't exactly cooking enthusiasts found themselves rustling up a variety of dishes in their kitchens.

Other than enjoying the role of satiating the taste buds, the room has drawn plenty of attention from those deep into the kitchen-interior designs. Apart from the penchant of wanting to see their kitchens either white and bright, modern and minimal, or even rustic aesthetic, there's a lot of focus on kitchens of convenience.

Most homeowners and commercial eateries are seeking ways and means to break free from the conventional layouts and functions dominating their kitchens to forms and functions that are convenient, sleek, and liveable. For instance, the kitchens today boast appliances that are light years ahead of their peers and can complete the assigned tasks in minutes. Modular kitchens, in particular, both at home and in restaurants, carry an ensemble of smart appliances and gadgets that recharacterize the entire kitchen experience.

Range hoods, ovens, microwaves, dishwashers, refrigerators, hobs, and even cookers not only make life easier but healthier, too! You have the freedom to control the temperature, count calories (yay to all those calorie conscious out there), and even see images of what's in the fridge from the convenience of your smartphone.

Let's be honest. We never thought a few years back that we would be interacting with voice assistants like Amazon Alexa and Google Assistant to sort out our kitchen woes! Your morning can be now transformed by that clever machine in your kitchen that remembers how you like your coffee. Right from your light bulbs to your refrigerator, apps and voice assistants can control just anything. It's like living the life of Disney Smart House literally!

Not to mention the time and energy saved in the process. With the hurried pace that most of us tend to keep in the current times; all these cool appliances and gadgets make sure that your life continues to flow smoothly with zero glitches. Seriously, I don't think cooking has ever been so easy and connected. And this particular issue is all about this and much more.

That said, we have made an effort to bring together all the elements with their role in your culinary space and have also tried to give you a peep into how racing technology has made the impossible possible.

We hope you all enjoy reading the issue as much as we enjoyed penning it down for you.

Happy reading.

Ekta Bhargava
Managing Editor

Weekly Recipe Contest Starting Every Sunday26 June 2022 - 2 July 2022

Better Kitchen has started a weekly recipe contest on WhatsApp Group - Gourmet Delight with Better Kitchen. The members are home chefs and professional chefs. The recipes contest is open only for the group home chef 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


Tip of theDay

Cook non-sticky rice by adding few drops of oil before cooking.

Latest Events

Riddhi Declared Winner of EverestBKCC Season – 3 Grand Finale10 Cities, 450+ Teams in a tough culinary competition yielded Winners

26 April 2022

Everest Better Kitchen Culinary Challenge (EverestBKCC) challenge has successfully completed the journey in 10 cities namely Bhopal, Kolkata, Chennai, Hyderabad, Mumbai, Ludhiana, Jaipur, Nagpur, Kolhapur, and Pune in its season 3. EverestBKCC got thunderous ovation for its last destination in Pune.

Theme of the Challenge was Flavours of India. 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 Gautam Mehrishi in Ludhiana, Jaipur and Pune 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.

Riddhi, the winner received a scholarship of USD 5750/- under Chef Scholarship’s Exchange Visitor Program (US J-1), the first and the second runner-up got a scholarship of USD 1000/- and USD 750/- respectively.

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