Fine Dining Indian

Restaurant Style Simple Indian Recipes from Master chef Uk Semifinalist Chef Bobby Geetha " Fine Dining Indian: Easy To Cook Restaurant Recipes At Home " ★★★ The concept of this cook book is to bring fine cooking accessible to all house hold and to Indian restaurants . These recipes are developed through my Indian food journeys inspired from my London, copenhagen Michelin star Two ★★ resturant trainings . Bring simple but amazing cooking techniques i learned and enhance Indian cuisine to a New level . Fine Dining Indian is a vision and mission in achieving positive eating and cooking habit in Indian kitchens . " Fine dining is never about eating in a posh restuarant " . It is about the choosing the fine ingredients, fine cooking techniques to produce finest recipe possible . " If we can achieve this in resturants and charge you high price . why don't you cook this at home literally to 1/10th of the money you pay at resturants . " The Book empahsis on the concept of Indian food and its relation to the five elements. Pancha Bhoota or Pancha Maha-Bhoota, five great elements, also five physical elements, is a group of five basic elements, which, according to Hinduism, is the basis of all cosmic creation. Sweet-Earth & Water Sour-Earth & Fire Salt -Water & Fire Pungent -Fire & Air Bitter-Air & Ether Astringent -Air & Earth Some of the Unique recipes given here are ★ Achari Octopus samphire pakora, ★ Wildboar sausage Vadapav, ★ Tapioca poppadom, ★ Lamb sweet bread shami kebab, ★ Duck egg naan roll and many more, ★ Brioche shahi tukra, ★ Beetroot halwa and white chococolate . " The Book brings out the importance of we are what we eat and food can strongly affect our emotions " Chef Bobby Geetha is an Expert as Indian food consultant with More than 15 years hands on experience . ◆◆ ♥ Follow Him on Instagram as: Bobbygeetha ♥ ◆◆ Word From Chef Schilo van Coevorden - Taiko Restaurant Amsterdam Regional Director Food and Beverage at The Set Hotels " My love affair for Indian cuisine started in the mid 90's when I arrived as a young chef in Dubai. Every day I ate Indian home cooking in the staff canteen made by an amazing chef called Oscar.As his kitchen was next to my kitchen he told me everything about the essential ingredients, combinations and techniques India has to offer. Straight away I fell in love and have been an ambassador of Indian foods even since. I'm even adopting Indian recipes into my own kitchen. Years later when I got introduced to Bobby Geetha, I saw we were on the same wavelength adapting classical to traditional recipes using modern approaches and techniques. and again I fell in love because I think now is the time and place that Indian fine dining deserves the same recognition as other countries. "

Bobby Geetha is much more than a chef behind an apron. His passion for cooking, creative food plating, and managing five-star hotel kitchens is what makes him a well-rounded expert in Indian cuisine and fine dining. In an original collection, Chef Geetha shares a variety of simple Indian recipes and accompanying YouTube video demonstrations that provide home cooks with the insight and knowledge to create diverse, delicious meals for family and friends. His recipes include avocado pakora, banana pudding, beef short rib biriyani, black butter chicken, Brussel sprout courgetti kalonji masala, fluffy coconut pancakes, fried egg sandwich pakora, saag aloo, and tandoori chicken biriyani. Throughout his collection, Chef Geetha reminds home cooks that Indian cuisine is not just about curry and spicy food, but instead, about pleasing the palate with varied tastes and textures while gathering around a table with those we love. Book of Recipes is a volume of recipes and YouTube videos shared by a renowned Indian chef that guides home cooks around the world to easily create tasty meals.

Mouth-watering Indo–East African dishes that will become instant classics for home cooks. A Spicy Touch is Noorbanu Nimji’s celebration of her North Indian Ismaili Muslim ancestry and the East African cuisine from her homeland in Kenya. Noorbanu collaborates with food writer and tour operator Karen Anderson to present more than 200 time-tested family favourites and new recipes. With beautiful photographs, the book takes the home cook step by step through soups and snacks, samosa-wrapping, three chapters of main dishes (including Noorbanu’s famous Butter Chicken and Beef Nihari), a dedicated chapter on Indian tandoori grilling, vegetables, daal, Indian breads and rice dishes, chutneys and specialty Indian sweets. Learn how to make: Bhajias – chickpea flour vegetable pakoras Kuka Paka – chicken, eggs and potatoes in a subtly spiced coconut cream Chana wagharia – chickpeas and eggplant in a spicy tamarind sauce Bharazi and mandazi – pigeon pea curry with East African coconut donuts Badam Pak – a creamy cardamom and almond fudge And many more Many recipes are vegetarian and/or gluten-free and all original recipes have been re-tested and rewritten to reflect the increased availability of ingredients today. With an extended section on pantry items, and tips and techniques that can only come from a master, readers will feel the authors at their side while they prepare the 200+ recipes. Welcome Noorbanu into your kitchen and find out for yourself why she’s considered the expert in her field by people all over the world.

Indian Small Plate Revolution is a collection few amazing recipes we developed at the kitchen lab of Fine-dining-Indian. our recipes are available in our youtube channel as well. our vision is to be the " Face of Finest Indian Cuisine " . There is a Movement started in London and now its moving across all metropolitan cities around the world in form of tasting and sharing plate. where the customers can order small portion size dishes and try 4 or five dishes at the price of one dish which you normally pay for an Upmarket Restaurant.These concept is inspired from the tacos & Tapas style food. Indian cuisine and chefs adopted these styles in creating an amazing culinary journey. There are famous Indian restaurants in london started Indian small plates menu. Fine-dining-indian.com we always aimed at this concept of small but sufficient potion of food with a great value of money.Here in this book we got some great Indian dishes to give a fe lamb Brain , baby pomfret, Jerusalem artichoke ,artichoke chutney, soft boiled duck egg, Kerala chicken fried wings, Pink hoppers, vegetable tikki..we want to guide Indian chefs and Indian Food lovers through this amazing recipes how we can revolutionise the concept of cooking and presenting Indian food.Lets do it togetherFew words Fro our Author Bobby retnakumar geethaAs a Chef working for some of the best luxury hotels of the world (Taj Hotels,Hilton And Sofitel ), I keep pushing my boundaries in creating unique dishes in my home kitchen. I am so grateful that i was among the final 10 chef at the BBC Masterchef Professionals series 8. was one of the semi finalist for U.k's National chef of the year 2016-17. i got the opportunity to do a small stint at Noma the worlds most famous restaurant and two; two michelin star restaurants in u.k . one at Dinner by chef Heston blumenthal and other at le manoir aux Quat'saison by chef Raymond blanc. To make sure my experience is accessible to budding chef came up with Finediningindian.com Our vision To be the leader in Inspiring, developing new generation Indian Cuisine and chefs.Many ThanksBobby Retnakumar geetha

Todiwala, perhaps London's most celebrated Indian chef, offers a collection of 105 recipes for "modern" Indian cuisine, including such delights as Jardaloo Ma Murghi (Chicken with Apricots) and Massala Na Papeta Ma Kolmi (Prawns with Spicy Potatoes). 20 color photos.

Indian Cuisine has much more to offer than Curries and Tandoors. Kerala the southern state of India, Advertised by state tourism as gods own country for its natural beauty. When considering international recognition for Indian cuisine Kerala has not yet received its deserved place. As a chef I am proud to represent my homeland, In this book the basic recipes are preserved to its complete origin from my mother even its presented in its luxurious way. This book is done as a chef-learning diary than normal cookbooks; all the recipes are tested and tried in my home kitchen Through the book, we will discuss more than Kerala cuisine recipes, like food designing, plating concept, restaurant business and more "Chefs always aim to own and cook in your restaurant, While working for others" Factors in food design concept How, what, where These factors have to complement each other rarely even contrasting when combined will result in excellent food presentation scenario. How to maximise on your cooking skills and Ingredients used. Sometimes you need to play with contrasting colours when presenting complex dishes(more than three main Ingredients) We learned cooking is the art and science of good eating. In addition, it can be defined as the study of food and culture, with a particular focus on gourmet cuisine. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. However, many occasions chefs who challenge the laid down path have succeeded in creating a name for him-self. Many food presentations are closely related to the people culture & their eating habits, even religions have greater influence how food is cooked & presented. In Indian cuisine the cultural influence is food is very high and as Indians, we have to preserve our cultural heritage. Being modern in cooking & presentation skills is not to copying the west but to present in global standards while keeping our authenticity. Being a Restaurant owner Once you have decided to work for yourself, it is a great and bold decision you made for your life stick to it. I will suggest it is better to have a service industry background to start a restaurant business. If you are only a promoter its fine when you have an expert team to take care of your business. Kerala cuisine is an unexplored area of Indian cuisine. Its possibilities are unlimited and very cost effective in terms of producing fantastic dishes. Kerala dishes are simple and lean compared to other rich cuisines of India it is mainly due to the coastal influence in Kerala cuisine. Kerala cuisine has a fantastic legacy of seafood recipes, which will be an added advantage for any Indian restaurants. Kerala cuisine has to be marketed to bring in clients since it is a new taste than the normal Indian cuisine restaurants. There has to be a strong plan and decision to be made before you take your first step. Once you made your decision never look back whatever hardship it may take make your plan a reality. 'Any remarkable Journey starts with a single step' Given are some snippets about the content of book with hand picked recipes of kerala dishes from my mother Enjoy reading and Cooking Bobby.r.g www.finediningindian.com

Shortlisted for Gourmand World Cookbook Awards 2017 - Best Indian Cuisine Book Meeru Dhalwala and Vikram Vij, the dynamic team behind North America’s celebrated Indian restaurants, bring together a beautiful new collection of beloved recipes cooked at their restaurants that they also regularly cook at home. These are those special recipes that come from the journey of life and are full of meaning, stories and Indian flavours. This is a cookbook for Indian home cooking, which is Meeru and Vikram’s source of nourishment and health. They eat and enjoy meat, but at home they (especially Meeru) emphasize healthy, delicious vegetarian food, with meat curries served once or, at most, twice a week. Through the beauty of cooking with Indian spices, their vegetarian meals are so delicious that you won’t even think of meat. Inside, you’ll find an abundance of vegetarian recipes along with plenty of fish, poultry and meat recipes for everyone’s enjoyment. Vij’s Indian features 80 original and inspiring recipes, carefully crafted for both new and experienced home cooks. Meeru and Vikram will show you how to make dishes like their Grilled Squash with Sugar-Roasted Beets and Cumin-Spiced Onions, Chickpea and Sprouted Lentil Cakes, Vegetable Koftes with Creamy Tomato Curry, Green and Black Cardamom Cream Chicken Curry, Mildly Curried Beef Short Ribs and Lamb Popsicles with Garlic and Ricotta-Fenugreek Topping. It’s for everyone who wants to cook modern Indian cuisine, and Meeru and Vikram are with you every step of the way. They’ve included pairing suggestions for recipes, so you’ll have lots of ideas and options to keep your Indian cooking dynamic. Assorted Mushrooms and Winter Squash Curry paired with Brown Rice and Yellow Channa Daal Pilaf or Clay Pot Saffron Chicken and Rice paired with Sprouted Lentil, Bell Pepper and Carrot Salad—the combinations are endless! Complete with all the basics on Indian spices, essential Indian staple ingredients, expert tips and suggested wine pairings, Vij’s Indian is a beautiful new collection of recipes.

A hilarious, deftly written debut novel about a woman whose wanderlust is about to show her that sometimes you don’t have to travel very far to become the person you want to be… There are many reasons women shouldn’t travel alone. But as foul-mouthed, sweet-toothed Kika Shores knows, there are many more reasons why they should. After all, most women want a lot more out of life than just having fun. Kika, for one, wants to experience the world. But ever since she returned from her yearlong backpacking tour, she’s been steeped in misery, battling rush hour with all the other suits. Getting back on the road is all she wants. So when she’s offered a nanny job in London – the land of Cadbury Cream Eggs – she’s happy at the prospect of going back overseas and getting paid for it. But as she’s about to discover, the most exhilarating adventures can happen when you stay in one place… Wise, witty, and hilarious, Girls Who Travel is an unforgettable novel about the highs and lows of getting what you want—and how it’s the things you least expect that can change your life.