Connoisseurs with discriminating Palates, craving for fast food, may kindly waken up ur senses and face the reality of store food. What you earn the Hospitals eat. Food being prepared at nuclear family is a rare phenomenon. In such families, the master or mistress opt for online food agents, and they in turn depend on Hotels or restaurants. Don’t we get sick of this routine adjustments?
Despite the art of pickle making fading away, there are a few enthusiasts who still take pride in making Pickles of different meat and Vegetables and feel happy to dish out unique pickles and traditional too. Gone are those days when Our Grandmas used to make Tender mango pickles and store for months together in ‘Bharanis’, hermetically sealed with clay. One cannot find such activities even in any one of our ancestral houses.
Times hv changed, the attitude and approach has changed, above all no body wants to spent time in excess. People don’t even cook at home, Every food is available online. They are glued to cell fones or computers.
They say Pickle is a reflection of your character too as It requires a high degree of patience, right attitude and approach.
Pickle making is a blend of right ingredients, techniques & uniqueness with delectable culinary art. Yes its an art where science meets.
Friends, its high time you forget the visit to the stores, to buy pickles. Which are a conglomeration of cheap ingredients, Now treat it as a challenge and venture out the art of pickle making in a praiseworthy manner for it is a good accompaniment with every meal to spice up and enliven your taste buds.
cover image credit: pixabay
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.