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August 2018, Issue"Taste & Quality of Food Speak a Lot About the Kitchen it Comes From "

Chef Jerson FernandesExecutive Chef Hotel Sea Princes, Juhu - Mumbai

August 2018, Issue"Good Catering Stands on Four Pillars - Food, Service, Presentation & Hygiene"

Nikhil TipnisPartner Nikhil Caterers

Latest News

13 December 2018 Chef Vikas Khanna’s PATRA… Pursuing The Silent Witnesses of Indian Culinary in Oblivion

“Empty vessels make more noise…” but in this case these vessels laid in labyrinth, unheard, reticent, almost on the verge of extinction.

Culture and tradition have numerous ways of expressing themselves and the very essence of the same lies in the culinary journey of a country. Indian cuisine is the torch bearer of authenticity and deep rooted customs and rituals. If food is the heart then the vessels are the soul that fosters the delicacies with utmost care and love.

Michelin Star Celebrity Chef Vikas Khanna launched his book ”Patra… Heritage of Indian Kitchen” on 13th December 2018 at Sheila Raheja Hotel and Catering School. Chef Vikas Khanna, a world renowned culinary enthusiastic, a philanthropist who upheaved Indian cuisine to international platform has brought into picture the tales of elapsed utensils, vessels that forms an indispensable part of our Indian kitchens.

From the stage of conception to evolution the journey of this expansive research of “Patra” has been that of a high intrigue and fascination to Chef Vikas Khanna. “PATRA… Heritage of Indian Kitchen” is an attempt to revive the past, a thread connecting age old traditions and heritage to new progressing generation of modern cookery.

PATRA unfolds the grace, intrinsic beauty of the skilled craftsmen that transformed metal sheaths into luminous objects of gastronomical manifestation.

29 October 2018 HPMF Celebrated It’s Anniversary Honouring Eight War Veterans

Mother and Motherland are greater than heavens. Nothing can be holier to us than this land. Every particle of dust, everything living or nonliving, every stock and stone, tree and rivulet of this land is holy to us.

Proclaim the above Hospitality Purchasing Managers Forum (HPMF) felicitated eight war veterans, who have made sacrifices for the motherland - India, during their Eighth Anniversary and HPMF Convention and Awards 2018 held at Varanasi. The event was started by screening a video on defense personnel where genuine feelings were oozing out all around - from HPMF Core Team who acted in the video, the anchor and the audience. The theme of the event was Swach, Saksham and Samrudh to ensure cleanliness, competence and cooperation becomes the hallmark of the trade body.

The veterans who were honoured were Deepchand Kayyat Nashik, who lost his legs and his right wrist during a war Major General Dilawar Singh, JW Nalin Talwar, Subedar Uday Ram, Brigadier Sushil Bhasin, Lt Colonel Ramesh Kumar Chhetri, Commander Keshav and Major Aval Sethi. Each of the veterans selected for the honour now work for the development of the society.

Major General Singh works in the area of youth development. JW Talwar, who was in the Air Force and served during the Kargil war, had, in addition to that, been present during 26/11 attacks in Mumbai as well as during the Parliament attack of 2001. During 26/11, he killed two terrorists and now works to help people achieve sobriety.

Subedar Uday Ram works with farmers, while Col Chhetri works with liver donors. Aval Sethi, a decorated officer, who is known to have killed many terrorists, works with PROTEGA and supports the third gender.

Nitin Nagrale, founder and general secretary of HPMF, said that the honour was part of the HPMF tradition. "Last year in Jodhpur, we had honoured social reformers, including a gentleman who sold his property worth crores and donated it to an ashram. Now, he works in the same ashram. This year, we decided to honour those who have secured the borders and sacrifices for the motherland".

In an educational initiative of HPMF, the first comprehensive reference book on Hotel Procurement – Hospitality Procurement Practices – was released during the event. It is one-of-its-kind reference book contains detailed information about various aspects of hospitality procurement. The contributors to the book are professional procurement managers with vast experience in hospitality purchasing and procurement. The prominent contributors to the book include Nitin Nagrale, Vice President – Materials, Foodlink Restaurants India; Jaideep Gupta, Director, Aanyah Management; Rajesh Nair, Materials Manager, Grand Hyatt Kochi; Sanjay R Verghese, Director – Materials & Food Safety, The Imperial New Delhi; Arvind Dang, Management Consultant; Sanjay Chaturvedi, Materials Manager, Hilton Jaipur; P Boominathan, Group Materials Manager, Bell Group of Hotels; Jijoy M Joshua, GM- Procurement, GS Associates; among others.

On the launch Jaideep Gupta, Editor & Advisory Board Member, HPMF said, “The book is a dream come true for the HPMF core team. It combines in-depth knowledge of hospitality purchasing subjects with practical tips on execution. Designed for practicing hospitality purchasing executives as well as those who are contemplating a career in this field”.

Mentioning about the book Nitin Nagrale said, “the key highlights of this book is that it is written by the Forum members for its members”.

The book touches broadly all aspects of purchasing including Purchase Management applicable to Hotels, Role of Purchase Managers, Profitability and Cost Saving practices, Ethics in Purchase function, Purchase Negotiation, Central Procurement, Practices of Imports, Vendor-Buyer Relationship, Vendor Appreciation and Recognition, Food Safety, Human Resource Management, etc.

The HPMF felicitated 23 awards during its eighth anniversary celebrations, honouring Mohan Deshpande and VT Alexander with the Lifetime Achievement Award while Kaushik Jhingan, Mansingh Rathore and Subramanyam Natarajan were awarded Living Legends Awards. All of them have spent more than four decades in the hotel industry.

Apart from the business sessions delegates also visited ghats, temples and attended the ganga aarti. All delegates were cruised on eight special boats on ganga river with a team of artists who depicted the stories of ghats, culture and tradition of the Varanasi. Delegates also enjoyed the traditional food of the city.

9 September 2018 A ‘Challenge’ with a different ‘Flavour’

Better Kitchen organized a novel two-days event, Everest Culinary Challenge 2018 with the theme of “Flavours of India” on 7 & 8 September, 2018 at Sheila Raheja Institute of Hotel Management.18 teams from 15 hospitality colleges based in Mumbai and nearby areas participated in the challenge. Each participating team was named after a Everest spice/Masala. Thus the Flavours of India were represented by 18 different spices/Everest Masala.

The challenge was launched by celebrity Chef Gautam Mehrishi, Corporate Chef of Hotel Sun-N-Sand. During his address Chef Gautam advised students of hospitality courses to be innovative as well as creative. He told students to experiment and spend more time in the kitchen. He also urged students to go for progressive cooking. He said a huge potential existed in Indian cooking for innovation and creativity.

Day one was the elimination round wherein participants prepared three course meals. The jurycomprised Chef Jerson Fernandes - Executive Chef, Hotel Sea Princess, Chef Altamsh Patel - Sr. Sous Chef, TajSATS, Chef Dev Kasalkar – Managing Director, Chef’s Kitchen and Linette Banerjee – Director, Global Anchor Cruises. The jury shortlisted 12 teams for the Grand Finale on the second day.

The second day’s challenge was to prepare three course meals from the mystery basket. The teams used the core ingredients very well and made delicious and tasty three course meals for the jury. The members of the jury were Chef Parimal Sawant - Executive Chef, The Lalit, Chef Kayzad Sadri - Corporate Food & Beverage Manager, Mahindra Holidays, Chef Milan Gupta and India’s Pop singer turned chef and entrepreneur Anaida Parvaneh – Partner, Sodabottleopenerwala. It was actually a challenge for the jury to rate the teams as the innovation and creativity was very high.

Chef Satish Arora was the chief guest while Chef Rakhee Vaswani was the guest of honour for the award felicitation function. Rakhee told students to use the digital social media to showcase their innovation and creativity in her speech.

Chef Arora told students to keep cooking and not rust their hands. In this digital age students have access to information, knowledge and the work of world famous chefs through the internet. He compared his days vis-à-vis the present and advised students to make use of the advantages at their command and creatively use proper ingredients in their recipes. He added that when he was under training with senior chefs, he noticed how the chefs always used the ingredients secretly.

Ekta Bhargava from Better Kitchen thanked the Principals and HoDs of participating colleges, sponsors, staff of SRIHM and students for making the challenge a great success.

The other attraction of the challenge was the food stall by students to showcase their creativity and innovation by selling food items to the people who had came for the challenge. The stalls were judged by the jury on five different criteria and was awarded the best stall.

The event was supported by Everest Masala as title sponsor, Idhayam as edible oil partner, Coca Cola as beverage partner, Colatta by Paxon International as chocolate partner, AMC India and Bharat Petroleum as associate partners, Paramus Education as overseas education partner, Chefs Unlimited as uniform partner, Hamvi as seafood partner, Nestle Professional, United Distributors and Gamma Energy Drink as gift hamper partners.

The function was ended with theme dance - Flavours of India.

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Editor's desk

Ekta Bhargava(Managing Editor)

Dear Readers,


May be for the second or third time in the state government has put a restriction on the use of plastic carry bags and some plastic items that are disposed away with the garbage. The reason is strong and indisputable. It is to prevent choking of drains and gutters which get full during the monsoon with the downpour of rain water.

Of late plastic's use in other forms such as container and disposable crockery has raised questions of safety for health. There is no conclusive answer to those questions yet.

Better Kitchen comes out this time in the midst of the plastic controversies with content that throws light on other kitchen and food related issues. The monsoon has arrived here in Maharashtra in full force and with it comes a spurt in catering orders.

In this issue the experts of the catering and kitchen world speak thought provokingly and honestly about their professional journey and give

valuable advice on the spectrum of do's and don'ts that usually confuse an uninitiated cook.

Times have changed surely for the better in the culinary world. There are open kitchens, live kitchens, fancy kitchens and simple Kitchens. In the hotel industry the kitchens have acquired an importance that is baffling. Technological advances have produced marvels that have become a regular feature of every Kitchen in the competitive hospitality industry where highly qualified talented and fastidious chefs lead teams of trained cooks and produce healthy, tasty and variety food.

Our issue has articles, interviews of expert chef who speak on a wide variety of issues.

We also have a vastu expert telling on vastu of kitchen and its benefits.

Enjoy the monsoon and enjoy reading Better Kitchen.

Ekta Bhargava
Managing Editor

Contest 2K191 January 2019 - 31 January 2019

Better Kitchen invites recipes from Home-Makers for contest. This contest is open to all the Home-Makers from the country. The selected recipes will be featured in Better Kitchen website and 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.

Please submit your entry on or before 31 January, 2019


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Latest Events

Everest Culinary Challenge Jaipur11-12 January, 2019 at IHMCS - Jaipur

11 January 2019

Hospitality students are the future chefs of the world. The second edition of Better Kitchen Culinary Challenge is schedule on 11-12 January’19 at Jaipur in association with Institute of Hotel Management & Culinary Studies for Hospitality students. The theme of the challenge is Flavours of India. Chef Harpal Singh Sokhi has kindly consented to be the Chief Guest for the inaugural function.

We solicit hospitality students across Jaipur and nearby areas to participation in the same. Each team will be consisting of two students. Kindly download the registration form from the link:-

The concurrent event is Master Cooking Class by Chef Harpal Singh Sokhi on 11 January, 2019.

The other attraction is Traditional and Forgotten recipes competition for housewives, which will be judged by Chef Sokhi.

While on 12 January, 2019 the Master Cooking Class (starters) will be conducted by Chef Altamsh Patel with a starter competition for housewives. You can book your seat in the Master Cooking Class on

Learn MORE