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Chef has to be passionate and bit crazy
An interview with Chef Gautam Mehrishi, Corporate Chef, Sun N Sand Group of Hotels.
By -
Nusra
Sep 24, 2013
/ 10 MIN READ
Molecular Gastronomy Is Still in Vogue at Restaurants in India
In order to give a complete sensology experience i.e. touching all senses, molecular plays a vital role.
By -
Anurima Roy
Mar 02, 2019
/ 11 MIN READ
Be Experimental, Add Regional Cuisines on Menu: Maneesh Baheti's Advice to Restaurants
In tete-a-tete with Restaurant India, Founder of S.A.A.G., Maneesh Baheti speaks about the long-term benefits of introducing global regional cuisines…
By -
Sara Khan
Dec 07, 2018
/ 5 MIN READ
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