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Latest iNTERVIEW

November 2023, Issue"Dancing with Flavors: Chef Harpal Singh Sokhi Spills the Spice on Karigari and Culinary Adventures"

Chef Harpal Singh SokhiCelebrity & Energy Chef of India
READ FULL INTERVIEW

March 2023, Issue"Kitchen Brings a Big Smile to My Face"

Chef Satish AroraFormer Director Food Production Taj & Taj SATS Air Catering Limited
READ FULL INTERVIEW

Latest News

31 March 2024 Prayas Rasal Wins EverestBKCC Season 5 Grand Finale

In a thrilling conclusion to the Everest Better Kitchen Culinary Challenge (EverestBKCC) Season 5, Prayas P Rasal from Sheila Raheja IHM, Mumbai, emerged as the Grand Finale winner. Prayas not only secured the coveted trophy but also earned a prestigious scholarship worth USD 5750 under the USA J1 Chef Exchange Visitor Program for 12 months from Wisdom Career Education. The competition, which took place at IHM, Dadar, Mumbai, showcased exceptional culinary talents from across the country. Srishti Sen, a student of Symbiosis School of Culinary Arts, Pune, and Jatin Kumar Dhiman, a student of SRM University, Sonepat, secured the first and second runner-up positions, respectively.

The Everest Better Kitchen Culinary Challenge is India's largest culinary competition for hospitality students, held in 15 cities across India, with the grand finale in Mumbai. It not only provides a platform for budding chefs to showcase their talents but also aims to create awareness about regional cuisines, promote Indian food globally, and revive lost regional recipes.

The Grand Finale comprised five rounds, including a written Q&A, aptitude test, mystery basket challenge, replicating a chef's recipe using an LG Microwave, and creating a dessert. A couple of rounds were very well curated by Chef Sudhir Pai.

The distinguished jury panel included renowned chefs such as Sudhir Pai, Sidney Dcunha, Parimal Sawant, Altamsh Patel, Aungshuman Chakraborty, Abhijeet Bagwe, Rohit Gujral, Anees Khan, Vivek Kadam, Shantanu Gupte, and Bimba Nayak.

The event received support from various organizations, including Incredible India - Ministry of Tourism, National Council for Hotel Management and Catering Technology, Uttar Pradesh Tourism, Madhya Pradesh Tourism Hotels & Resorts, Indian Culinary Forum, Western India Chefs' Association (WICA), Chefs Association of Five Rivers, Varanasi Chef's Association, Telangana Chef's Association, Culinary Forum of Goa, Royal Rajasthan Chefs Society, and Hospitality Purchasing Managers' Forum (HPMF).

Ekkta Bhargeva, Publisher of Better Kitchen, emphasized that the event aims to prepare students for future challenges and promote Indian regional food using local ingredients globally.

Chef Harpal Singh Sokhi graced the event as the chief guest. He praised the participants for their passion and dedication to the culinary arts, inspiring a new generation of chefs.

In addition to the culinary challenge, the event also featured the Better Kitchen Bakery Champion (BKBC) competition, won by Deepanshu Sati from Kukreja IHM, Dehradun. Priya Pansuriya from Florence Academy, Ahmedabad, and Prerana E from PES University, Bengaluru, secured the first and second runner-up positions, respectively.

The event also honored outstanding educators in hospitality education with the Better Kitchen Awards for Excellence in Hospitality Education. Chef Ajay Sood received the Chef Soundrarajan Memorial Award, Chef Viswanatha K Iyer was recognized for Butchery Education, Chef Balaji Krishnamoorthy for South Indian Authentic Cuisines Education, Chef Sunit Sharma as a Culinary Mentor, Dr. Chef Amol Abhimanyu Rawool as a Promising Mentor, and Dr. Nisheeth Srivastava as Principal of the Year.

Everest Spices served as the Title Partner for the competition, with other sponsors including Wisdom Career Education (International Placement & Study Abroad Partner), MYMENU365 (Trophy Partner), Chefs Unlimited (Uniform Partner), Hindustan Petroleum Corporation Limited (Energy Partner), LG (Cooking Partner), Coca Cola (Beverage Partner), Amul (Dairy Partner), Tabasco, Barilla, and Ovamaltine (Gift Hamper Partners), Tasty Kiwi by QualityNZ (Meat Partner), and Cornitos (Munching Partner).

18 February 2024 Amitabh Kant Foresees a Bright, Bold, and Broad Future for the Hospitality Sector at IHM Mumbai's Platinum Jubilee Celebration

The Institute of Hotel Management, Mumbai, popularly known as Dadar Catering College, celebrated its Platinum Jubilee, marking 70 years of excellence in hospitality education and hotel management. The grand event, held in Mumbai, was attended by alumni, students, staff, and industry stalwarts.

Established on June 27, 1954, IHM Mumbai holds the distinction of being the oldest hospitality institute in South East Asia. Since its inception, the institute has been at the forefront of nurturing the aspirations of countless students, turning their dreams into reality.

India's G-20 Sherpa, Amitabh Kant, graced the occasion as the Chief Guest. He praised IHM Mumbai for charting new territory and reshaping the landscape of hospitality education. He highlighted the institute's legacy of being ahead of the curve, guided by exceptional leaders who understood the impact of holistic education. Notably, IHM Mumbai alumni have emerged as champions in the hospitality sector in India and abroad.

Speaking at the event, Amitabh Kant emphasized the vital role of the hospitality sector in achieving India's vision of a 'Viksit Bharat' by 2047. He noted that India's recent hosting of G-20 conferences solidified its standing as a cultural powerhouse and a premier destination for an authentic experience. With India poised to become the world's third-largest economy by 2027, there will be a surge in Indian travelers globally, creating more opportunities and responsibilities for the hospitality sector.

Jayashree Bhoj, Secretary of the Department of Tourism, Government of Maharashtra, and Chairperson of the Governing Body of IHM Mumbai, presided over the function. In her address, she emphasized the history and contribution of IHM Mumbai in shaping India's hospitality sector.

The event also saw the felicitation of former students and notable alumni for their contribution to the institute's development and the hospitality sector. The lists of awardees are as below:-

Hall of Fame
Shashank Warty - Former Area Vice President The Leela Palace Hotels & Resorts. Group Director Jaypee Group, Sr. Vice President Indian Hotels Company Ltd. Batch 1968.
Shirin Batliwala - Former VP F&B IHCL - Taj Hotels & Resorts. Batch 1969.
Malvinder Narang – Former Area Director / Director of Corporate Administration in Taj Mahal Palace, Mumbai. Batch 1970.
Sunil Malik - CEO at World Class Hospitality Consortium, New York USA. Batch 1972.
Param Kannampilly - Chairman & MD, Concept Hospitality. Batch 1974.
P.K. Mohan Kumar - Former Area Director & GM Taj Luxury Hotels, Chief Operating Officer, Taj Gateway Hotels and MD & CEO Ginger Hotels. Batch 1974.
Gev Desai - Former Area Chef ITC Hotel Maratha, Mumbai, The Luxury Collection. Batch 1975.

Achievers Award
Corporate
Kuldeep Bhartee - CEO, Peerless Hotels Ltd. Batch 1983.
Rohit Khosla - Executive Vice President North & West India Indian Hotels Company Ltd. Batch 1985.
Zubin Songadwala - Vice president for the South and East, ITC Hotels. Batch 1989.

Entrepreneur
Dayal Advani - Founder Director Hospitality Solutions. Batch 1975.
Dr. C.V. Ravindranath - Founder Krishna Beach Resort. Batch 1979.
Sheila Vasan - Independent Director – Chrysalis. Batch 1988.
Sanjay Vazirani - Founder Foodlink. Batch 1989.
Dheeraj Gupta - Founder Jumboking. Batch 1995.
Kainaz Messman - Founder Theobroma. Batch 2001.
Kamlesh Barot - Founder Revival Hotels HCM Course

Special Chefs
Ramchandra Iyer - Former Chef in Taj. "Pillar of Taj Shamiana". Batch 1980.
Manoj Vasaikar - Chef proprietor of three Michelin Couvert restaurants in UK. Owner - Indian Zing Limited UK. Batch 1985.
Salil Fadnis – GM at Sahara Star and President of WICA. Batch 1991.

Academic
Shatbhi Basu - First Indian Female Bartender. Batch 1980.
Ruchita Verma - Dean at NMIMS School of Hospitality. Batch 1990.
Mukul Dimri - Principal IHM Shimla. Batch 1990.
Sonal Holland - Sonal Holland is the first recipient of the Master of Wine title in India. Batch 1995.
Laxmi Todiwan - Founder of IWH Forum. Batch 1997.
Vikas Bagul - Founder of School of European Pastry. Batch 1999.

Other Industry
Ajit Thomas - Environmentalist. Batch 1991.
Dr. Nitin Nagrale - CEO India & Emerging Market at Quality NZ, Founder and General Secretary - Hospitality Purchase Manger's Forum (HPMF). Batch 1995.
Terence Lewis - Performing Arts. Batch 1997.
Amita Karve Godbole - Performing Arts. Batch 1997.
Karan Singh Grover - Performing Arts. Batch 2003.
Nandish Sandhu - Performing Arts. Batch 2003.

Pillars of IHM, Mumbai
S.L. Dhargalkar (1963)
Ismay Gomes (1968)
Jyotsna Bhosle (1977)
Avril Sule (1977)
Viswanatha K Iyer (1980)
Sanjeev Kacker (1980)
Jaeson Cardoz (1983)
Jayant Kathe (1982)
Aileen Sequeira (1981)

Dr. Nisheeth Srivastava, Principal of IHM Mumbai, expressed gratitude to all the guests, award winners, and associates for the success of the event. He provided a brief description of the institute's major achievements and expressed great pride in its continuous growth and contribution. Established in 1954 by the All India Women's Central Food Council through the efforts of Lilavati Munshi, IHM Mumbai, which began with just six students, has played an important role in the hospitality industry by educating more than 50,000 graduates to date.

12 February 2024 IHM Mumbai Celebrates 70 Glorious Years of Excellence in Hospitality Education

IHM Mumbai, the esteemed pioneer in hotel management education in Asia, is celebrating its illustrious 70-year journey of shaping the hospitality industry. Fondly known as the 'Dadar Catering College,' IHM Mumbai has been at the forefront of nurturing talent and innovation since its inception on June 27, 1954.

Established during a time of acute grain shortage, IHM Mumbai was born out of a noble initiative to sensitize Indians about alternative grains and conservation efforts. Spearheaded by visionaries like Ms. Lilavati Munshi, Ms. Thrity Taleyarkhan, and Ms. Leela N Jog, the institute started with a modest beginning, offering a one-year program to six pioneering students. Over the years, IHM Mumbai expanded its offerings, including diploma and degree programs, catering to the evolving demands of the hospitality industry.

Recognized for its commitment to excellence, IHM Mumbai has garnered prestigious accolades, including the Times Education Award for the Best Hotel Management Institute and recognition from India Today. The institute's emphasis on holistic development is reflected in its diverse range of courses, which not only includes traditional hospitality programs but also specialized courses in cookery, bakery, and hotel consultancy.

In line with its milestone anniversary, IHM Mumbai is hosting a series of celebratory events culminating in a grand finale on Saturday, February 17, 2024, at NESCO, Mumbai. The event will be graced by esteemed dignitaries such as Mr. Amitabh Kant, Sherpa of G20 India, and Mr. Nakul Anand, former executive director of ITC Hotels, among others. Alumni, industry leaders, and stakeholders will come together to reminisce and celebrate the institute's remarkable journey.

"As we mark 70 years of excellence, IHM Mumbai reaffirms its commitment to nurturing talent and driving innovation in the hospitality sector," said Dr. Nisheeth Srivastava, Principal at IHM Mumbai. "We are proud of our legacy and excited about the future as we continue to inspire and empower the next generation of hospitality leaders."

For more information about the anniversary celebration and registration details, please visit www.dadarcateringcollegealumni.org

About IHM Mumbai:
IHM Mumbai, established in 1954, is the pioneer hotel management institute in Asia. With a rich legacy of 70 years, IHM Mumbai is renowned for its excellence in hospitality education and industry-relevant programs. The institute offers a wide range of courses, including diploma, degree, and specialized programs, preparing students for successful careers in the dynamic hospitality sector.

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Editor's desk

Ekta Bhargava(Managing Editor)

Dear Readers,

As we transition into the year end, the culinary world is buzzing with excitement, and Better Kitchen is here to capture it all. In this edition, we bring you a rich tapestry of flavors and stories that promise to tantalize your senses and ignite your passion for food.

One of the highlights of this issue is the Better Kitchen Awards, where we celebrate excellence in the culinary world. From innovative chefs to sustainable practices, these awards recognize the best in the industry and inspire others to reach greater heights.

We also had the pleasure of sitting down with Chef Harpal Singh Sokhi, a culinary maestro known for his vibrant personality and delectable dishes. In an exclusive interview, Chef Sokhi shares his culinary journey, from humble beginnings to the success of his venture, Karigari. His insights and passion for food are sure to inspire aspiring chefs and food enthusiasts alike.

In our quest to explore the diversity of Indian cuisine, we delve into the world of Indian Ber. This lesser-known fruit is a powerhouse of nutrients and flavors, making it a must-try for culinary enthusiasts looking to expand their palate.

Safety in food consumption is paramount, and we address this concern with an in-depth look at the safety of sushi. From sourcing to preparation, we examine the measures taken to ensure that this Japanese delicacy is safe for consumption.

Gut health is a topic gaining prominence in the culinary world, and we explore its importance in our article on the subject. Discover how the food we eat impacts our gut health and what steps we can take to maintain a healthy digestive system.

In addition to these exclusive features, we bring you a report on the Indian Culinary Forum Awards, highlighting the achievements of culinary professionals who have made a significant impact on the industry. We also cover the Western India Chefs Association's event, Chef's Connect, where chefs come together to share their knowledge and experiences.

As always, we include our regular features, providing you with the latest news and updates from the world of food and hospitality.

We hope this edition of Better Kitchen leaves you inspired and eager to embark on your culinary adventures.

Happy reading and happy cooking!

Ekta Bhargava
Managing Editor

Weekly Recipe Contest Starting Every Sunday12 May 2024 - 18 May 2024

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 events@betterkitchen.in

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Avoid tears during chopping onions, soak the onion in water for 10 minutes.

Latest Events

EverestBKCC Season – 415 Cities, 7500+ Teams in a tough culinary competition yielded Winners

11 December 2022

Better Kitchen Culinary Challenge (BKCC) is India’s largest and most trilling culinary challenge for final year of hospitality students. BKCC is a culinary challenge with a distinctive difference. It not only offers a unique platform for budding chefs to exhibit their talent, and an ideal springboard to launch their future but also provides a great opportunity to showcase brands to target the exclusive audience across India.

Better Kitchen Culinary Challenge Season 4 has begun its exciting competition journey from Bhopal and has completed the journey so far in 9 cities. We will be visiting 6 more cities before the national finale on 17-18 February, 2023 at Mumbai.

Better Kitchen Culinary Challenge Season 4 is supported by Incredible India – Ministry of Tourism, GoI; Worldchefs; Indian Culinary Forum; Western Chefs Association (WICA); Gujarat Culinary Association; Culinary Forum of Goa; Chefs Association of Five Rivers; Chef Association of Garhwal and Hospitality Purchasing Managers’ Forum.

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