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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 ...
Shahi Tukra is type of bread pudding which originated in South Asia during the Mughal era in the 1600s. [ 1 ] [ 2 ] The literal translation of Shahi Tukra is royal piece or bite. [ 1 ] Shahi tukre originated in the Mughal Empire when Indian chefs made this dish to present to royal Mughal courts. [ 3 ]
Khana Khazana (transl. Food treasure) was an Indian Hindi-language cookery show hosted by Indian chef, Sanjeev Kapoor. [1] The show was primarily based upon Indian cuisine . The show was directed by Hansal Mehta .
Double ka meetha is an Indian bread pudding sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom. [1] Double ka meetha is a dessert of Hyderabad. [2] It is popular in Hyderabadi cuisine, served at weddings and parties. Double ka meetha refers to the milk bread, called "double roti" in the local Indian ...
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 .
He worked with chefs like Vikas Khanna, Sanjeev Kapoor and Ranveer Brar. [1] He is the founder of Your Food Lab (YFL), a Mumbai-based venture which was started in February 2016. [7] It features Indian Comfort Food recipes for making Tandoori Momos, Peri Peri Dosa, and Khakra Sandwich. [6]
Rajasthan is known for its Royal Rajwaadi cuisine (also known as Raajsi cuisine) which emanated from the culinary traditions of Royal courts and temples. [6]The Rajwaadi cuisine is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole ...
From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ...