The art of pickle Making | SuperChef Nandakumar
Connoisseurs with discriminating Palates, craving for fast food, may kindly waken up ur senses and face the reality of store food. What you earn...
Celebration of Christmas – a Glimpse | SuperChef Nandakumar
The first recorded Christmas celebration was in Rome on December 25, AD 336. In the 3rd century, the date of the nativity was the subject of...
Sharksfin- A Defunct Luxury in the world of cuisine
Shark fins are tempting targets for fishermen because they have high monetary and cultural value. They are used in a popular dish called shark fin...
Tea – A Restorative Drink | Chef’s Chronicle
Feel the Tea leaf
As you steep Tea, with boiling water the leaves should unfurl slowly. Touch: In general, high-quality dried Tea Leaves should feel...
Chef’s Chronicle | The Japanese Beef called Wagyu
Every rib eye is a steak, but not all steaks are rib eyes. A similar rule applies to Kobe and Wagyu beef: Every Kobe...
