Arrgh!
It seems your screen size is small.
Hold your device in Potrait Mode to Continue

Banner titles withItalic Styling Option

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Banner titles withItalic Styling Option

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Banner titles withItalic Styling Option

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Banner titles withItalic Styling Option

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Banner titles withItalic Styling Option

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Banner titles withItalic Styling Option

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Banner titles withItalic Styling Option

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Banner titles withItalic Styling Option

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Latest iNTERVIEW

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

Chef Altamsh PatelExecutive Chef The Park Mumbai
READ FULL 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

Latest News

21 February 2020 Pune Gives Big Thumbs Up to EverestBKCC

Everest Better Kitchen Culinary Challenge (EverestBKCC) a distinctive competitive event for budding chefs was organized by Better Kitchen magazine with host partner AISSMS College of Hotel Management and Catering Technology (AISSMSCHMCT), Pune. The event is supported by industry associations namely Western Chef Association (WICA) and Hospitality Purchasing Managers Forum (HPMF).Twenty four teams of budding chefs participated in the competition from different hospitality colleges of Pune and surrounding cities.

Pune is the sixth city in the culinary challenge series planned in seven cities across India. The winners of all cities will be called to Mumbai for the mega finale in the first week of March 2020.

In order to promote Indian cuisines and food as well as to create awareness about the health benefits of Indian food, the theme of culinary challenge is Flavours of India with special focus on Maharashtra’s cuisines in Pune.

Dr. Sonali Jadhav Principal of AISSMSCHMCT asked participants to showcase their creativity, innovation and talent to the jury members which comprised of Chef Mangesh Wazarkar Executive Chef - Pride Hotel; Chef Gaurav Ekal, member of WICA, Chef Manoj Patkar, In Charge ofAcademic Administration, Symbiosis International University, Pune and Rupa Pulendre, a restaurateur.

Bharat Gas , the event’s fuel partner’s Area Sales Officer Ashish Ranjan reminded participants about the importance of safety aspects in the kitchen with special emphasis on LPG.

It was a challenge for jury members to select the winners as the participants’ innovations and use of ingredients were excellent. The winners of EverestBKCC Pune team was Everest Shahi Paneer Masala while the first and second runners-up teams were Everest Dry Ginger and Everest Shahi Garam Masala respectively.

Ekta Bhargava, publisher of Better Kitchen said that EverestBKCC is preparing budding chefs for the tough challenges they are going to face in their career and said such competitive events provided the best platform to showcase their skills of creativity and use of ingredients in a proper way.

Ekta thanked the Principals and HoDs of participating colleges, sponsors, staff of AISSMSCHMCT and students for making the challenge a great success.

The title sponsor of the challenge is Everest Spices. Other partners are Chefs Unlimited, Bharat Gas, Pride Hotel, Wagh Bakri Tea Group and United Distributors.

16 February 2020 Bhopal Bowled Over by EverestBKCC

Everest Better Kitchen Culinary Challenge (EverestBKCC) Bhopal edition was inaugurated by P. Narahari, Commissioner – Public Relations, Government of Madhya Pradesh at the Institute of Hotel Management Catering Technology & Applied Nutrition.Students’ Teams from Bhopal, Indore, Jabalpur, Rewa, Gwalior and Khajuraho participated in the culinary competition which is aimed at providing them a platform to showcase their culinary skills, talent to play with ingredients and their ability to innovate and create new recipes and showcase the same before the Executive Chefs of star hotels in the city who were present at the much awaited event.

The competition is part of the seven cities challenge with its mega finale at Mumbai in the first week of March, 2020.

Narahari said no work is big or small. “You have to do the work with a professional approach. Without a professional approach work is like a meal without salt”.

He added that “the future belonged to the food industry and there was ample scope to excel and create a niche position in the field”.

Anand Kumar Singh, Principal – IHM Bhopal made the participants aware about the scope of success and its rewards in the field of culinary arts. “Nowadays culinary art is not restricted to kitchen. The skill gives an opportunity to the practitioner to interact with guests, gain recognition through television shows, become food journalists and write articles and books and specialize in the art of food styling, etc.

EverestBKCC Bhopal is supported by Western Chefs Association (WICA) and Hospitality Purchasing Managers’ Forum (HPMF). Madhya Pradesh Tourism Board and Madhya Pradesh State Tourism Development Corporation were participated as Tourism Partner. More than 25 teams of budding chefs participated in the challenge across Madhya Pradesh and 15 amateur/home chefs participated in the challenge.

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.

Kamlesh Kumar of Bharat Gas explained the safety tips and precautions to be taken in the kitchen with a special focus on LPG gas.

The jury members were Chef Akash Chattopadhyay, Corporate Chef of Madhya Pradesh State Tourism Development Corporation; Chef Ravish Mishra, Executive Chef of Courtyard by Marriott Bhopal and Chef Siddharth Birendra, Executive Chef – Hotel Amer Palace, Bhopal.

The winner of EverestBKCC Bhopal best team title was Everest Turmeric from IHM Bhopal, first runner-up team was Everest Meat Masala, second runner-up team was Tea Masala. Both the runners up were from SIHM – Indore. The challenge was very competitive and hence the jury had to decide to extend the special recognition award to team Everest Kashmiri Lal.

Winner in the category of amateur / Home chefs was Samar Singh Gaur. The first and second runners up were Dr. Babita Saxena and Smita Saxena respectively.

Ekta Bhargava, publisher of Better Kitchen said that EverestBKCC was preparing budding chefs for the tough challenges they are going to face in their career and such an event was the best way of providing them a platform to showcase their skills of creativity and use of ingredients in a proper way.

Ekta thanked the Principals and HoDs of participating colleges, sponsors, staff of IHM – Bhopal and students for making the challenge a great success.

The title sponsor of the multiple city challenge is Everest Spices. Other partners are Bharat Gas, Madhya Pradesh Tourism Board, Madhya Pradesh State Tourism Development Corporation, Chefs Unlimited and Wagh Bakri Tea Group.

11 February 2020 EverestBKCC Captivates Kolhapur

Everest Better Kitchen Culinary Challenge (EverestBKCC) a unique competitive event for budding and amateur/home chefs was organized by Better Kitchen at the Chef’s Kitchen Institute of Culinary Arts & Hotel Management, Kolhapur.EverestBKCC is supported by Western Chefs Association (WICA) and Hospitality Purchasing Managers’ Forum (HPMF). More than 30 teams of budding chefs and 20 amateur/home chefs participated in the challenge. The competition is part of the seven cities challenge with its mega finale at Mumbai in the last week of February 2020.

Theme of the Challenge for budding chefs is Flavours of India with special focus on Maharashtra while for amateur/Home it is Traditional & Forgotten Recipes. Intent is to make Indian food popular across the globe and create awareness about the health benefits.

The chief guest for the function was Chef Altamsh Patel, Executive Chef of The Park – Juhu Mumbai. In his address Chef Altamsh told the students, participants, amateur and home chefs to concentrate on the basic recipes of dal, rice, chapatti which we are eating from childhood. People are going back to the traditional and forgotten recipes as they are healthy as well as tasty. The future belongs to Indian food as it has all the ingredients to keep your body healthy. Chef Altamsh asked students not only to concentrate on kitchen but also enhance their communication skills in order to explain the nuances of their work in the kitchen.

Chef Dev Kasalkar, Managing Director of Chef’s Kitchen explained to the amateur/Home Chefs about the importance of using ancient utensils and cooking methods. He also showed the participants his collection of old utensils.

Prashant Suryawanshi of Bharat Gas of Wai LPG Territory explained the safety tips and precautions in the kitchen with a special focus on LPG gas.

The winners of EverestBKCC Kolhapurbest team was Everest Sambhar Masala, first runner-up team is Everest Meat Masala, second runner-up team is Everest Kutilal.

Winner in the category of amateur / Home chefs was Amruta S. Patil, the first and second runner – ups were Pallavi Bagi and Cinderella Lokhande.

Ekta Bhargava, publisher of Better Kitchen said that EverestBKCC is preparing budding chefs for the tough challenges they are going to face in their career and it is the best way of providing them a platform to showcase their skills of creativity and use of ingredients in a proper way.

Ekta thanked the Principals and HoDs of participating colleges, sponsors, staff of Chef’s Kitchen Institute of Culinary Arts and students for making the challenge a great success.

The title sponsor of the challenge is Everest Spices. Other partners are Bharat Gas and Chefs Unlimited.

Continue Reading

Grab your latest copy of Magazine Subscribe Now

Editor's desk

Ekta Bhargava(Managing Editor)

Dear Readers,

Greetings,

Better Kitchen is four years old and we are proud that we have achieved a lot more than we set out to achieve.

Each year and each issue of Better Kitchen provided us the opportunity to improve our content and give our niche readers information, insights and inputs to understand the wonderful world of kitchen... from the professional chefs and the technical staff who support the chefs in their work by laying out the infrastructure required in modern cooking and preservation of food and the ingredients that go into food preparation and processing.

From the very beginning it was our aim to make Better Kitchen a vehicle to spotlight the splendid work that goes on behind the scenes in the famed hotels and restaurants that play a significant role in drawing tourists from all over the world to India’s metropolises. And it is not just that. In a country like ours which boasts of a cultural diversity that stuns the world there is an incredible diversity in the cuisine that each region proudly offers and cherishes as a part of its tradition and cultural heritage.

We have sincerely tried to take our readers on trips to the regional kitchens through articles and features that highlight the cuisines of different regions.

Every issue we have brought out has had a focus on an aspect of the food industry that has attained a status of its own among the major industries of the world’s economy.

In this issue, besides a variety of general articles, we have spotlighted the importance of purchasing. Even in our homes the core value of a good, healthy meal that arrives on the dining table is the painstaking purchases made by the lady of the house who goes to markets and supermarkets to get the best raw material for the cooking.

In a larger sense it is the responsibility of qualified people who manage the purchase of raw material and a gamut of requirements for the kitchen to ensure that the food is not only high on quality but also safe for consumption.

As always the content of this issue is sourced from professionals and experts.

And a big Thank You for your constant support and motivation.

We have miles to go and we have ample confidence and energy because we have your support and appreciation.

Happy reading.

Ekta Bhargava
Managing Editor

Contest T201 January 2020 - 29 February 2020

Better Kitchen invites recipes from Home-Makers/Amateur Chefs for contest. This contest is open to all the individuals 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 29 February, 2020

READ MORE

Tip of theDay

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce blandit metus et ligula mollis consectetur.

Latest Events

EverestBKCC Volume 2 is Starting From Bengaluru18 January, 2020 at ASKIHMCA

18 January 2019

Encouraged by the success of Everest Better Kitchen Culinary Challenge (EverestBKCC) Events in Mumbai and Jaipur last year, volume 2 will be in 7 cities starting from Bengaluru. EverestBKCC is schedule to held on 18 January, 2020 at ASK Institute of Hospitality Management and Culinary Arts, Hosur Bangalore. The other cities are Dehradun (24 January, 2020), Surat (1 February, 2020), Ludhiana (08 February, 2020), Bhopal (15 February, 2020), Pune (20 February, 2020) and Mumbai (22 February, 2020). More than 250 teams will be participating to get a chance to enter finale. All the winners of different cities will come to Mumbai for mega finale. There are four components in a day’s event namely:-

Culinary Challenge for hospitality students (Theme – Flavours of India)

Culinary Challenge for Amateur Chefs (Theme – Traditional & Forgotten Recipes)

Master Cooking Class for cooking lovers by celebrity chef

Cooking activities for kids.

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 form ages.

Everybody likes to have a tasty and healthy food every time. Master Cooking Class give ideas for making healthy and tasty recipes, so that all family members will get proper nutrition in their diet. Master Chef India season two first runner-up winner Shazia Khan will be conducting Master Cooking Class for amateur chefs and cooking lovers. While mummies will be polishing their cooking skills kids can also learn the basic cooking skills simultaneously.

Cooking activities for kids will be performed by Chef Yogesh Utekar.

The jury of the challenge comprises of Vikas Seth, Chef & Culinary Director - Embassy Leisure; Dhaval Ajmera, Executive Chef - Welcomhotel; Dayanand Ramakrishnan, Corporate Chef - Holy Cow Hospitality; Ajith Cheruvattath, Executive Chef - Davanam Sarovar Portico Suites and Chef Yogesh Utekar, Associate Professor – SRIHM, Mumbai.

Book your seat now at https://www.townscript.com/in/bengaluru/cooking

Learn MORE