Chef Gautam Mehrishi prepares us Salmon Two Ways!

Salmon is a very delicate fish, cutting it when it's slighlty cold is the only way to ensure an even cut. Let's prepare Salmon two ways with this exciting recipe: 1) Salmon 3 finely cut pieces 2) Olive Oil (extra virgin) 3) Salt & Pepper Glaze the fish with the oil using a spoon, without … Continue reading Chef Gautam Mehrishi prepares us Salmon Two Ways!

Chef Akshay Bhardwaj’s Carpaccio

Carpaccio is a typically dish of raw meat or fish (such as veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. In earlier days, it used to be just pounded but now thinly sliced is more apt defination of a carpaccio. Asian Thai Nampla or Fish sauce is … Continue reading Chef Akshay Bhardwaj’s Carpaccio

Chef Michael Swamy’s Prawns Ceviche

Ceviche, also cebiche, seviche or sebiche, is a seafood dish popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish. Traditionally ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. … Continue reading Chef Michael Swamy’s Prawns Ceviche

FFTF 2016 by Internationalnewsandviews

Food For Thought Fest 2016 kicked off with gala dinner in association with The Grand New Delhi Published on December 28, 2016 by INVC NEWS The second edition of the Food for Thought Fest, a one of a kind initiative, celebrating the diverse culinary heritage of the South Asian Region began on a high note. … Continue reading FFTF 2016 by Internationalnewsandviews