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Latest iNTERVIEW

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
READ FULL INTERVIEW

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

Nikhil TipnisPartner Nikhil Caterers
READ FULL INTERVIEW

Latest News

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.

21 July 2018 Awareness on Hygiene

Better Kitchen join hands with "WEE Clean Project" which has been working towards hygiene and sanitization of underprivileged girls and distribute free sanitary napkins and hand sanitizers. The brand ambassador of the project is Priyanka Pol, Mrs. Universe 2017.

Explaining about the WEE, Chatali Chatterjee, Founder said Women Entrepreneurs Enclave WEE is an interactive platform and forum for MSME Women Entrepreneurs.It offers learning and interacting opportunities with other women entrepreneurs to gain support to showcase and scale-up their business. It also helps aspiring start-up Women Entrepreneurs to get them projects and establish their own firms. Presently WEE has 700+ members in 5 cities – Mumbai, Delhi, Kolkata, Nagpur & Pune

Under Clean Project project, WEE has distributing sanitary napkins and hand sanitizers to rural, non-aided schools and slums and presently covering 5000 tribal women in 14 villages in Borivali National Park, Mumbai under Seva Trust NGO.

The event was attended Chatali Chatterjee; Priyanka Pol; Sushmita Shrivastav – Director, 24 Feminie (Period Partner for the Project), Dr. Prachi Patil - Dr. Parchi's Novacutis Clinic (Hygiene Partner to the Project); Deepa Mandal, President - Reachout Foundation (Project Encouraging Partner for our first distribution); Amisha Parekh, Trustee - Seva Trust NGO and Ekta Bhargava – Publisher, Better Kitchen.

25 June 2018 Vikhroli Cucina to host The Culinary Chroniclers Conclave

Godrej Group’s flagship property - Vikhroli Cucina to host the inaugural chapter of The Culinary Chroniclers Conclave on 30 June 2018, between 9:00 am and 7:30 pm, at the Auditorium, Godrej One, Vikhroli, Mumbai. The conclave aims to bridge the many streams dedicated to the art and craft of documenting and chronicling food. The conclave is conceived and designed by Food writer, gastronome and consultant Rushina Munshaw Ghildiyal.

The Conclave, in its first edition, will focus on the streams of art, literature, photography and media production. It will include a spectrum of offerings such as keynotes, discussions, lectures and masterclasses by well-known experts in these fields. Distinguished peers such as Ankiet Gulabani, Antoine Lewis, Vikram Doctor, Marryam H Reshii, Dr. Mohsina Mukadam, Ruchi Shrivastava, Saee Koranne-Khandekar, Saba Gaziyani, Sourish Bhattacharya, Chef Varun Inamdar, and Vir Sanghvi will share their perspectives on the past, present and future of chronicling food. The Conclave will also host unique exhibits and installations, including a Chocolate installation by Zeba Kohli to serve as creative inspirations.

Speaking about the conclave Rushina said “Food has always played an important role in all our lives. And there have always been people, who have taken it upon themselves to record the diverse facets of food consumption, using whatever mediums are available to them at the time. Their chronicles about what their people eat, when they eat, how they eat, and where they eat, become important windows to understanding their cultures, and sometimes through that, to our very own. I conceived the Culinary Chroniclers Conclave as a common platform for all our modern chroniclers from various disciplines to connect with one another, share divergent perspectives and hopefully weave a wonderful new narrative around food. Personally, I can’t wait to see them all of them under one roof.”

Delighted to host this event, Sujit Patil, Vice President and Head – Corporate Brand and Communications, Godrej Group said “Vikhroli Cucina is an initiative by Godrej to create an ecosystem where key influencers in the food space engage with each other, cross-pollinate ideas and discuss trends for the betterment of the industry. This platform brings together Chefs, Food bloggers, Culinary Experts, and brands in the food space.

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Editor's desk

Ekta Bhargava(Managing Editor)

Dear Readers,

Greetings,

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 2K181 August 2018 - 31 August 2018

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 August, 2018

READ MORE

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Latest Events

Everest Culinary Challenge 2018SRIHM-Mumbai

7 September 2018

Hospitality students are the future chefs of the world. In order to encourage students to become innovative and competitive, Better Kitchen is organizing two days Culinary Challenge 2018 on 7-8 September'18 in association with Sheila Raheja Institute of Hotel Management, Bandra - Mumbai. The theme of the challenge is Flavours of India.

We solicit hospitality students across Mumbai to participation in the same. Each team will be consisting of two students.

Kindly download the registration form from the link:-
http://betterkitchen.in/backup/REGISTRATION FORM...

Learn MORE