Quick answer: Gurgaon’s strongest training ground for aspiring chefs sits inside five-star hotel kitchens like The Oberoi’s Amaranta and Threesixtyone°, the Trident’s Cilantro, and the Westin’s Prego, paired with bakeries such as L’Opera, Theobroma, and the Oberoi Patisserie & Delicatessen. Together they cover coastal Indian cooking, live-fire technique, European patisserie, and viennoiserie at a level...
Quick answer: Sugar sweetens, but in a batter or dough it also holds onto water, slows gluten formation for a softer crumb, drives browning through caramelization and the Maillard reaction, and stabilizes whipped egg whites. Cut the sugar in a recipe, and you’re not just removing sweetness. You’re pulling out moisture, tenderness, and color at...
Quick answer: Professional chefs don’t season once and walk away. They build flavour in stages: an aromatic base, whole spices cooked early, ground spices bloomed in fat, and fresh herbs added at the very end. Each addition targets a different moment in the dish, and the order matters as much as the ingredients themselves. Home...
Ask any working chef what culinary school actually taught them, and you’ll rarely hear “the textbook.” You’ll hear about the night they burned three batches of caramel before getting it right, or the chef-instructor who made them re-do a mother sauce four times because the seasoning was off by a pinch. That’s the part of...
If you love cooking, you’ve probably had the thought: could this actually be my job? The honest answer is yes, but not by accident. A real career in culinary arts is built the same way any skilled profession is built: through structured training, hands-on practice, and a credential that proves you know what you’re doing....
So you want to be a chef, right? You imagine yourself in a kitchen, hearing the sizzle of a hot pan, smelling fresh herbs, and seeing people enjoy the food you make. Then you think, “How much do chefs actually earn in Mumbai?” It’s a good question, and to be honest its not discussed enough....
Have you ever seen a chef make a dish look really good and thought, “I want to do that for a job”? If so, you are not the one. And what is important is that there is now a way to make that happen. You can turn your love of food into a career as...
The world of travel and food has really changed. In the past, a vacation was about visiting famous places or relaxing on a beach. Now people travel to try foods. They go to Paris for a croissant, to Bangkok for tasty street food, or to a fancy restaurant with a Michelin star for a special...
Take an example of Badshah at Crawford Market who has been selling falooda since 1905. The original ingredients are saffron milk, arrowroot vermicelli that goes translucent in the cold, sabja seeds swollen with water, a scoop of kulfi sitting on top going soft at the edges while you eat fast enough to keep it from...
If you’ve ever watched a YouTube video of Jacques Pépin deboning a chicken in under a minute, or sat through Anthony Bourdain’s deep dives into the back alleys of Lyon, you know that being a chef isn’t about memorising a list. It’s about building a “culinary passport.” You start in one place, but you pick...
