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Asian Fusion Cooking

One of the most abused terms in the world of fine dining has to be “fusion”. It may now be acceptable to cook your pasta with a dash of cumin at home— and admit as much. Or to raid your refrigerator at midnight to come up with your own fanciful versions of sandwiches, hummous with paranthas, or even spaghetti bolognaise — using Maggi noodles and left-over mutton curry, as Mumbai-based restaurateur Riyaaz Amlani, who owns the Mocha café chain, admits to rustling up.

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Manish Mehrotra: Head Chef of Tamarai Restaurant in London

Chef Manish Mehrotra is a graduate from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai (1996). He joined Thai Pavilion restaurant at Taj President, Mumbai and trained under the expert guidance of master chefs from Thailand. During his tenure of 5 years with the Taj group, Manish organised various Thai Food Festivals at different properties of the group.

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