Filed under Chefs

ChefSpeak: Yotam Ottolenghi

ChefSpeak: Yotam Ottolenghi

Called the philosopher chef by The New Yorker, Yotam Ottolenghi needs little or no introduction. His recipes are clean, crisp and simple to put together. Just a read through of his books would make anyones mouth water and even the laziest cook would jump up and head straight to the kitchen. Inspiring, truly! He has … Continue reading

French Cuisine Sans Meat!!

French Cuisine Sans Meat!!

Really!!! The Telegraph reports that Chef Alain Ducasse, one who has several Michelin stars to his name, has decided to keep meat out of his menu. France may be the land of steak frites and boeuf bourgignon, but the Gallic superchef with myriad Michelin stars to his name has decided to keep “viande” out of … Continue reading

Pollan On Cooking Our Own Meals…

Michael Pollan has a beautiful video telling us how to eat healthy… To put it simply just cook your own meals. You know what goes into it, it is made from the best ingredients and is nutritious and delish! Happy cooking!

My Interview With Chef Raghavan Iyer In WSJ

From Family Recipes to U.S. Culinary Elite By Visi Tilak Photo Credit: Tate Carlson, Pictured: Mr. Iyer.  When Raghavan Iyer left Mumbai for the U.S. in 1982 to study engineering and management, it’s a fair bet that he did not expect to become a cookery guru. What started with quick letters home to get recipes, became a passion … Continue reading

Indian Chefs Serving Flexitarians For WSJ

Indian-Origin Chefs Serving U.S. ‘Flexitarians’ By Visi R. Tilak Drawing upon the many options available in Indian cuisine, chefs in the U.S. are serving vegetarian fare in a country where 5% of the population, according to a 2012 Gallup poll, doesn’t eat meat. There’s also demand from the “flexitarian” market, or people who are mostly … Continue reading

Flavors Of Maneet Chauhan’s World

Flavors Of Maneet Chauhan’s World

Maneet Chauhan, a chef who I had the pleasure of interviewing for an article in the Wall Street Journal, is one talented chef and a lovely lady to talk with. She has worked hard to get where she is today, among the elite of the American culinary scene. She needs little introduction, one look at … Continue reading