Indian food magazine by Finediningindian March 2017
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In This issue we have articles about chef Natarajan Kulandai Corporate chef of Taj Hotels. Chef Suresh Pillai who worked in few Michelin starred Indian restaurants I London.
Chef ‘Nat’ How chefs and people know him calls.
For me he is a Legend in terms of any culinary measurement of international standards.
Its my greatest Privilege to write about him in our first issue .
I am very grateful for a life he has open the doors. i believe its because of his presence in the interview panel who took me as a Management trainee for Taj group of Hotels In chefs batch.the north Indian lobby prevails high in Taj group . it still does.
We have an article about kerala ,its cuisine and recipe. Kerala or Keralam is an Indian state located on the Malabar Coast of southwest India.
Thiruvanthapuram is the state capital. Malayalam is the main language, but English is also understood by the majority of Keralite.
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, mainly due to the coastal influence in Kerala cuisine.
And many more please read the magazine in detail below