DIWALI - A Culture Super Chef Nandu
DIWALI - A Culture Super Chef Nandu

Diwali or Deepavali the festival of lights, the crackers and the mouth-watering sweets in richness, pomp and luxury, is an Indian religious festival, and the myth is Victory of good over evil. Every soul in India celebrate this function and the creed, the following year its going to be very Joyful, and with happiness.

The corporates treat their employees with gifts and its belief that they keep the employees to the limit of satiety. In short, this is an occasion to celebrate life, by lighting up your life with joy, happiness peace.

During Diwali days, the diyas are lit, like the saying goes now lets say, Say it with sweets. The People distribute sweets among the relatives and friends normally it’s the custom Practice.

Let me tell you all, Diwali is much above a festival, Diwali is a culture. And a value-oriented Festival. And now from The Daily Brunch, wishing you with conviction and with hope, Let the festival of Lights Bestow you all with Love, Happiness and mirth.

Lets too participate in this Festival and tickle your palates with good sweet recipes, easy for you to make store and have more and more.

It’s your Diwali, Our Diwali and so indulge in Festivity.

Happy Diwali to all !!!

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Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination. From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai. Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef. And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine. He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS. Cheers!

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