September 2017

Fine Dining Indian Food Magazine September Issue
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Fine Dining Indian Food Magazine September Issue
September 2017
Fine dining indian Food Magazine - September 2017 Issue 7 1-min

worlds best Indian food magazine
September 2017
Fine dining indian Food Magazine - September 2017 Issue 7 2-min

Best Indian recipe
September 2017
Chef Manjunath Mural One Michelin star Indian chef1-min

Best Indian recipe
September 2017
Chef Manjunath Mural One Michelin star Indian chef2-min

Chef Manjunath Mural One Michelin star Indian chef4-min
September 2017
Chef Manjunath Mural One Michelin star Indian chef3-min

Chef Manjunath Mural One Michelin star Indian chef4-min
September 2017
Chef Manjunath Mural One Michelin star Indian chef4-min

cook book spice for life Anjula Devi Food consultant writer interview
September 2017
Anjula Devi Food consultant writer fine dining indian food magazine interview3-min

Naan Pizza Anjula Devi Food consultant writer interview
September 2017
Anjula Devi Food consultant writer fine dining indian food magazine interview7-min

calamari Anjula Devi Food consultant writer interview
September 2017
Anjula Devi Food consultant writer fine dining indian food magazine interview6-min

MUTTON ROLL Temper city restaurant food tasting by Fine dining indian food magazine
September 2017
MUTTON ROLL Temper city restaurant food tasting by Fine dining indian food magazine

Slow smoked and roasted mutton shoulder meat breaded and deep fried. Served with a green herb chutney. Lamb lacks flavour taste more similar to confit lamb, but waitress ensured its only smoked. Smoked flavour was not coming through. When eating together with the sauce, the dish is balanced.

SQUID AND SAMPHIRE PAKORA Temper city restaurant food tasting by Fine dining indian food magazine
September 2017
SQUID AND SAMPHIRE PAKORA Temper city restaurant food tasting by Fine dining indian food magazine

Crispy fried Pakora we believe that used tempura flour to make it lighter. Squid is crispy yet tender. Samphire is almost dried as when it's fired for long it loses its moistness and remains the skin part. Onions are crispy and moist. Use of fresh mint and sliced red chilly is well-thought combo enhances the whole experience. One of the best pakora in London.

Best Indian recipe
September 2017
Temper city restaurant food tasting by Fine dining indian food magazine_9-min

Worlds best Indian food magazine
September 2017
Temper city restaurant food tasting by Fine dining indian food magazine_10-min

Fish Head Thali Temper city restaurant food tasting by Fine dining indian food magazine_11-min
September 2017
Fish Head Thali Temper city restaurant food tasting by Fine dining indian food magazine_11-min

Thought the dish comes as the whole fish head. Chef Neil confirmed they don't serve the whole head instead they slow braise and pull the meat. Make curry from stock with okra. The Thali plate is beautiful believe the make is Utopia . But the garnishes on thali doesn't add any value other than to bulk up the plate. Bread - Paratha which is cooked on the griddle is very nice. The dish has powerful dry fish smell which is bit off putting .

Temper restaurant city food Tasting fine dining indian
September 2017
Temper restaurant city food tasting fine dining indian magazine

Fine Dining Indian Food Magazine September 2017 Issue

About This Issue

We are so grateful and happy that Fine dining Indian is Recognised Worldwide for its Vision, Our readers are increasing day by day.

we are incredibly thankful for Chef Srijith Manjunath mural, Ms Anjula Devi sharing her life success with Finediningindian.

I would personally like to thank My wife Supriya premaraj, and all the esteemed personalities contributed to the magazine.

We urge all Indian chefs around the globe to provide your recipes and articles for our future issues. We are also looking for promoters, through product placement advertisement.

From September 1st onwadsMs. Supriya Premaraj will be looking after the Magazine and its editorial side.

Please write to
chef@finediningindian

With Gratitude,
Founder
Bobby Retnakumar Geetha

Vision : worlds best Fine dining indian Food magazine . which covers Indian chefs, Indian recipes, Indian women in food industry and many more great cause in relation with Indian food.

Instagram\chefbobbyrg

 

Fine Dining Indian food magazine september 2017 Issue

Fine Dining Indian Food Magazine 2017 : Fine Dining Indian food magazine september 2017 Issue

We are so grateful and happy that Fine dining Indian is Recognised Worldwide for its Vision, Our readers are increasing day by day. we are incredibly thankful for Chef Srijith Manjunath mural, Ms Anjula Devi sharing her life success with Finediningindian.I would personally like to thank My…

Find out more on MagCloud

Our Vision

” To be the world’s best fine dining Indian cuisine website and magazine”

We strive to achieve this by providing a platform for all Indian food lovers around the globe.

Finediningindian Magazine previous issues

Cover page Fine dining indian Food Magazine - July 2017 Issue 5
Fine-Dining-Indian Food Magazine – April 2017 Issue 2
FinediningIndian Food Magazine - May 2017 Issue cover page

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Fine Dining Indian Food Magazine September Issue

About This Issue

We are so grateful and happy that Fine dining Indian is Recognised Worldwide for its Vision, Our readers are increasing day by day.
we are incredibly thankful for chef Manjunath mural, Ms Anjula Devi sharing her life success with Fine Dining Indian Food Magazine September Issue.

I would personally like to thank My wife Supriya premaraj, and all the esteemed personalities contributed to the magazine.

We urge all Indian chefs around the globe to provide your recipes and articles for our future issues. We are also looking for promoters, through product placement advertisement.

From September 1st onwadsMs. Supriya Premaraj will be looking after the Magazine and its editorial side.

Please write to
chef@finediningindian.com

With Gratitude,
Founder
Bobby Retnakumar Geetha

 

In this Issue we write about

 

Cinnamon

Cinnamon is an evergreen tree of the laurel family, characterised by oval-shaped leaves, thick bark, and a berry fruit. When harvesting the spice, the bark and leaves are the primary parts of the plant used. Sri Lanka is the largest producer and cinnamon from Sri Lanka and Seychelles is considered the best in the world.

Chef Anjula Devi

Anjula, who started cooking with her father when she was 10 years old, runs her own Indian cookery school and catering business, both of which are dedicated to promoting and supplying authentic traditional Indian food in the UK.

The chef, a proponent of traditional Indian cuisine, was raised in Southall and has her own product range Route 207, named in memory of the many trips taken with her father on the number 207 bus to Shepherd’s Bush market, to buy Indian spices, fresh fish and vegetables.

Kochin

Cochin also was known as Kochi is a major port city on the south-west coast of India by the Arabian Sea and the Laccadive Sea. Kochi is also known as the Queen of the Arabian Sea. It is part of the district of Ernakulam in the state of Kerala and often referred to as Ernakulam.  Cochin is the commercial and industrial capital of Kerala and is the second largest city on the west coast of India. Cochin is proud of its world-class port and an international airport that link it to many major cities worldwide.

Read Fine dining India’s Independence day Menu 

Fine Dining Indian food magazine september 2017 Issue

Fine Dining Indian Food Magazine 2017 : Fine Dining Indian food magazine september 2017 Issue

We are so grateful and happy that Fine dining Indian is Recognised Worldwide for its Vision, Our readers are increasing day by day. we are incredibly thankful for Chef Srijith Manjunath mural, Ms Anjula Devi sharing her life success with Finediningindian.I would personally like to thank My…

Find out more on MagCloud

Our Vision

” To be the world’s best fine dining Indian cuisine website and magazine”

We strive to achieve this by providing a platform for all Indian food lovers around the globe.

Finediningindian Magazine previous issues

Cover page Fine dining indian Food Magazine - July 2017 Issue 5
Fine-Dining-Indian Food Magazine – April 2017 Issue 2
FinediningIndian Food Magazine - May 2017 Issue cover page

Submit Your Review

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