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[2] [3] The subsequent episodes were hosted by Sanjeev Kapoor. [ 4 ] [ 5 ] Occasionally, Chef Kapoor brought in various celebrity guests and viewer recipes are also displayed. Over the course of the show, Chef Kapoor had become more conscious and concerned about food-related diseases and cooked low-fat and healthy meals.
In 2012, he launched his own restaurant chain The Funjabi Tadka (TFT). [18] The flagship branch of the restaurant opened on 18 January 2013 in Kolkata. [19] Sokhi has written food columns for newspapers and magazines. [7] He is one of the oldest associates of Sanjeev Kapoor, [20] and has developed content for his books. [1]
Sanjeev Kapoor's Kitchen; Secret Recipes with Sanjeev Kapoor; Sirf 30 Minute; Style Chef - Chef Shailendra Kekade shares his exceptional cooking skills with a phenomenal amount of creativity, talent and imagination. He is a recognized food stylist across food and beverages industry, and has extraordinary skills in making every recipe look ...
Sanjeev Kapoor (born 10 April 1964) is an Indian chef, television presenter, and entrepreneur. He began his career in the hospitality industry in 1984 after completing the Diploma in Hotel Management from the Institute of Hotel Management Catering & Nutrition, Pusa, New Delhi .
The recipe, the user explains, only requires three things — a two-liter bottle of Dr Pepper, a fresh lemon and a slow cooker. "This is soda on a whole 'nother level," she said.
A creamy pesto sauce with sweet shallots and wilted spinach gives a light and bright spin to classic tuna noodle casserole. Albacore tuna is an ideal choice, as it holds its texture well once ...
Variations of this basic dish include the addition of certain vegetables, notably bhindi ; kadhi containing okra is known as bhinda ni kadhi. In Punjab , kadhi is a simple and quick winter meal. Unlike the rest of India, yogurt may or may not be added — full-fat buttermilk may be used instead, although some households still prefer to use yogurt.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.