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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

15 June 2020 Chef Angad Singh Rana is the Winner of Quality NZ Culinary Cup 2020

Cricket legend and Chennai Super Kings Coach Stephen Fleming announced Chef Angad Singh Rana as the winner of New Zealand's first 'Virtual' Chef competition – the 'Quality NZ Culinary Cup' held in India. Launched in response to the Covid19 outbreak to help keep chefs motivated and connected during a challenging time, the competition had more than 120 entries of which were shortlisted as finals. The panel of judges included the heads of the Culinary Association, Chef Davinder Kumar, Chef Salil Fadnis, Chef Jugesh Arora and Stephen Fleming himself.

Chef Angad Singh Rana grabbed the QualityNZ Culinary Cup 2020 along with INR 50,000 worth of QualityNZ lamb and seafood and a Weber BBQ valued at over INR 46,000.

Speaking on this winning occasion, Chef Angad Singh Rana said, "I am humbled and excited; competition like the QualityNZ Culinary Cup motivates me to keep my head down, work harder, imagine better and hope for a brighter future."

There were category winners as well:

QualityNZ Culinary Cup Seafood Challenge winner - Chef Angad Singh Rana

QualityNZ Culinary Cup Mutton/Lamb Challenge winner - Chef Vaibhav Bhargava

Stephen Fleming is the shareholder and ambassador of QualityNZ Imports, an Indian-based import company, along with two other well-known cricketers, Brendon McCullum and Daniel Vettori. He believes that, in these extremely difficult times, everyone needs to support industries that are seriously affected by the Covid19 pandemic.

Stephen Fleming said, “We have been operating in India now for over 7 years and some of our customers and their own employees have been terribly affected by Covid19. With everyone being in lockdown, we wanted to think of a way to stay connected and give the community something positive to think about and be involved in. Who doesn’t enjoy cooking? Being in lockdown has allowed many people to have a go at cooking their own meals. I’ve been using a few of the Pure South lamb products and our Seafood to cook my own favourite recipes while being in lockdown here in NZ.”

The QualityNZ Culinary Cup 2020 is supported by the South India Chef's Association, the Indian Culinary Forum and the Western India Culinary Association.

Fleming was keen to point out that the aim of the exercise is to share the passion and skills of the Chefs with those of us who love to cook at home and make the videos available through our social media channels to all the ‘home’ Chefs across India who have an interest in cooking and new recipes and to show them some of the Chef’s secrets to producing some extra special meals.

QualityNZ CEO India and Emerging markets, Dr. Nitin Nagrale, said the interest in the competition has been incredible, “The places available in the competition were full within one day of the entries opening and we were oversubscribed. It has been fantastic, and we are thrilled that the Chefs have seized the opportunity to compete in the competition and be involved in something they are so passionate about.”

6 June 2020 New Zealand Product’s First Virtual Culinary Competition in India

Fleming Joins Culinary Chefs In Cook-Off

Cricketing legend and Chennai Super Kings Coach, Stephen Fleming is putting his support behind what is believed to be the first ‘Virtual’ Chef competition involving New Zealand products in India. Fleming, who along with Brendon McCullum and Daniel Vettori, is a shareholder and ambassador of the Indian based import company, QualityNZ Imports. He believes that in these extremely difficult times that everyone needs to be supporting each other & industries that are seriously affected by the Covid19 pandemic. “We’ve been operating in India now for over 7 years and some of our customers and their own employees have been terribly affected by Covid. With everyone being in lockdown, we wanted to think of a way to stay connected and give them something positive to think about and be involved in”. “Who doesn’t enjoy cooking?… and being in lockdown allows you to have a go at cooking your own meals. I’ve been using a few of the ‘Pure South’ lamb products and our seafood to cook my own favourite recipes while being in lockdown here in New Zealand”.

The competition requires the Chefs to prepare and cook two dishes from the QualityNZ range available here in India, in their own home kitchens and film the experience! Fleming was keen to point out that the aim of the exercise is to share the passion and skills the Chefs have with those of us who just love to cook at home…. “The aim is to make the videos available through our social media channels to all the ‘home’ Chefs across India who have an interest in cooking and to show them some of the Chef’s secrets to producing those extra special meals!”

QualityNZ CEO India and Emerging markets, Dr. Nitin Nagrale, said the interest in the competition had been incredible! “The places available in the competition were full within 1 day of the entries opening and we were well oversubscribed. It has been fantastic, and we are thrilled the Chefs have appreciated the opportunity to compete in the competition and be involved in something they are so passionate about! “

The 2020 QualityNZ Culinary Cup is supported by the ‘South Indian Culinary Association’, the ‘Indian Culinary Forum’, and the ‘Western India Culinary Association’. Because of Covid restrictions, the competition is only being run in NCR, Bangalore, and Mumbai and was limited to the first 60 online applications.

The competition will be judged by the Culinary Association heads, Chef Davinder Kumar, Chef Salil Fadnis, and Chef Jugesh Arora, and Stephen Fleming himself will also play a role in the judging. Those who make the final will also need to rally up their social media contacts because 50% of the judging score will be done via ‘likes’ on the videos that are posted on the QualityNZ You Tube channel. Dr Nitin Nagrale explained….“we felt that because this competition was being designed to encourage ‘home Chefs’ across India, that they should also get a chance to vote for their favourite recipe and video, and help determine the overall winner”.

The 120 x Chef videos entered in the 2020 QualityNZ Culinary Cup videos will be posted to the QualityNZ You tube channel on the 08 of June and voting will close on the 15 June, 2020. The winner will receive the 2020 QualityNZ Culinary Cup, 50,000 rupees worth of QualityNZ lamb and seafood, and a Weber BBQ valued at over 46,000 rupees.

13 April 2020 Road Ahead in Supply Chain Post Lockdown - Webinar by HPMF

Hospitality Purchasing Manager’s Forum (HPMF) concluded a unique international e-panel discussion on the subject “Reboot ! Road Ahead in Supply Chain”.The purpose of the discussion was to examine the current and post lockdown situations in the hospitality industry for procurement professionals and to arrive at a consensus on the course of action to be taken by the fraternity once the lockdown opens.

The panellists were drawn from highly experienced and senior cross section of the hospitality procurement profession from India, Sri Lanka, Nepal and Middle East. Conceived and arranged by Dr. Nitin Shankar Nagrale, Founder and General Secretary of HPMF and Raavish Jhala, CTO, the discussion saw an unprecedented attendance of more than 100 people comprises of HPMF members, vendors and others interested in the profession. More and more people would like to join but due to technical constrain it was not possible hence lots of request for a repeat.

The panel was moderated by Jaideep Gupta, Director, Aanyah Management and had as its panelists – Dr. Sanjay Goyal, VP SCM - Lite Bite Foods Ltd & Vice Chairman of HPMF; Sanjay Verghese, Director of Materials and Food Safety - The Imperial, Delhi; Bhanu Pratap, Director Procurement - Atlantis the Palm, Middle East; Biplab Das Bharati, Senior GM - Ambuja Neotia Group, Kolkata & head of HPMF East Chapter; Jagath Rodrigo, Materials Manager - Taj Bentota, Sri Lanka; Kumaar Koirala, Materials Manager - Annapurna Group, Nepal & President, HPMF Nepal Chapter; Rajesh Nair, Materials Manager, Grand Hyatt Kochi & head of HPMF Kerala Chapter and Sunil Kuttan, DGM Supply Chain - Gourmet Investments, India.

Bharati set the ball rolling with his precise analysis of the worrying possibility of manpower curtailment due to the expected dismal business levels in hotels and his take on how to sustain the manpower costs without loss of jobs.

Bhanu Pratap gave a clinical analysis of the situation in the Middle East and emphasised that use of technology and support from the government for hospitality infrastructure has gone a long way in ensuring that Dubai and Middle East have the situation under control.

Sanjay Verghese, who is an expert in food safety highlighted the steps to be taken post the lockdown situation and how important it was for the hospitality industry to promote hygiene and safety amongst their staff and associates.

Rajesh Nair dwelled on the subject of inventory and cost management during and post lockdown and the importance of vendor communication and management for the mutual benefit of all stakeholders in the industry.

Kumaar Koirala gave an overview of the current situation in Nepal and his take on the post COVID situation. Although currently bleak, he said that the country was positive that the effect of the calamity would be under control and Nepal would once again emerge as one of the leading tourist destinations in South Asia.

Sunil Kuttan gave a precise overview of the restaurant scenario and the importance of tightening the belt without compromising on the quality and hygiene aspects of the restaurant business.

All the participants emphasised the need for assistance from the Government to this industry which caters to over 1.7 million jobs across the country and contributes to nearly USD 300 billion to the Indian GDP. It was also decided that HPMF would come up with a white paper on the main points of the discussion and formulate SOPs for its members globally so that the Hospitality Procurement Profession can contribute significantly to their organisation and country during and post this unprecedented situation.

Dr. Nagrale said, “HPMF will continue to pioneer and explore ways and means of empowering its fraternity through focussed platforms which will address all such issues faced by our industry.”

Dr. Nagrale added HPMF has always been in the forefront when it comes to highlighting hospitality procurement issues and to promote learning amongst its 3000 plus members spread all over the world.

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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 Sunday26 July 2020 - 1 August 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

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Tip of theDay

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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