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Vineet Bhatia MBE (born 9 December 1967) is an Indian chef, restaurateur, author, and media personality. He was the first Indian chef to be awarded a Michelin star. [1] He opened two Rasoi restaurants, the first in Chelsea, London in 2004, and the second in Geneva, Switzerland, in 2008.
Christine Manfield finds the Bhojanalay "city's hidden gem" serving what is considered one of Mumbai's best vegetarian thali. Elle writes that the Bhojanalay is a must visit eatery for vegetarians in Mumbai, one of the world's 8 most vegetarian cities. [12] Ashwin Sanghi calls the Bhojanalay thali, Mumbai's best Gujarati thali. [9]
In 1998, Jean Georges Vongerichten selected him to open his new restaurant, Mercer Kitchen, quickly to become one of the hottest destinations in New York City. In 1999 he moved on to work with Rocco DiSpirito at Union Pacific , and in 2001 joined Didier Virot, who had left Jean Georges to open the highly acclaimed although short-lived ...
Manish Mehrotra is one of the India's highly esteemed chef, widely recognized as one of the most dynamic figures in modern Indian cuisine globally. Serving as the Culinary Director of Indian Accent Restaurants located in Delhi, Mumbai, and New York, as well as at Comorin in Gurugram, Mehrotra has garnered acclaim for his innovative approach to Indian gastronomy.
Nilesh Limaye (Marathi: नीलेश लिमये, romanized: Nilesh Limye) is an Indian celebrity chef.He has successfully worked as a tv host, author and contributor to various magazines and a restaurant consultant.
Mumbai's street food has made its way into kitchens of restaurants in the city, including five star hotels. [3] [27] [28] In fact, restaurants in various parts of the world have incorporated Mumbai's street food into their menu cards. [24] [29] Homegrown fast food companies that serve street food in Mumbai have been launched in recent years. [30]
Greenberg, 27, was found in her kitchen with 20 stab wounds and a knife in her chest with a half-made fruit salad on the countertop during a blizzard Jan. 26, 2011.
A Maharashtrian kitchen in rural part of Maharashtra in 2011 Phodani – Often translated as "tempering", is a cooking technique and garnish where spices such as mustard seeds, cumin seeds, turmeric, and sometimes other ingredients such as minced ginger and garlic are fried briefly in oil or ghee to liberate essential oils from cells and thus ...