Indulge In

17/12/2020

Some of the food personalised for Jacqueline Fernandez

17/12/2020

https://www.thehindu.com/life-and-style/food/personal-chefs-narrate-what-it-is-like-to-cook-for-the-stars/article33345947.ece

As they gear up for the festive season, from recreating butter chicken with tofu for Ranbir Kapoor to making Rajinikanth’s favourite payasam, the chefs talk about curated menus and signature dishes

23/10/2020

Featured in today's Manorama Online

Traveling Chef and her journey 🥰

ഭക്ഷണവുമായി ബന്ധപ്പെട്ട് എന്തു ചെയ്താലും വിജയിക്കും എന്ന ആത്മവിശ്വാസം ചെറുപ്പം മുതൽ കൂടെയുള്ള വ്യക്തിയാണ് സ....

20/10/2020

FSSAI online platform from November 1.

It said since 2011, its online FLRS (Food Licensing and Registration System) is the soul of the licensing ecosystem.

07/08/2020

Do Commercials use fake food?
Yes partly true. A lot of the food you see in TV commercials is fake or half-cooked or raw, just painted to look cooked. The reason is that's it's highly impractical to shoot with real food. Each ingredient or dish has a different chemical balance, a character, a texture when under so many extra lightings and from the view of the lens, might not really appetizing or stay intact to even take a shot for 30 secs.

Thus the use of fake ingredient to make it look real and it has no implication whatsoever on the final food product which you would cook at home and consume within 20- 30 mins of cooking.

31/07/2020

Eid Mubarak to you and your family❤
From Team Indulge In

23/07/2020

Food Writers known as Chroniqueur Gastronomique

Michelin Star Ratings? Michelin Star Chef? Ever wondered what this is all about?
Do you know where all this began?

CUISINE ET VINS DE FRANCE(IMAGE, A 1977EDITION) IS A MAGAZINE ABOUT THE CULINARY FIELD PUBLISHED BY THE COMPANY MARIE CLAIRE ALBUM, CREATED IN 1927. ONE OF THE FIRST SPECIALISED COOKERY MAGAZINES IN FRANCE.

French literature includes the gastronomic column in which the cookery of restaurants is analysed as if it were a book, stage play, painting, or opera.
Cookery is art too. Cookery correspondents deal with culinary products and materials reviews books or events and appraise restaurants as an activity on which they can be too much emphasis.

They shared their tasks with writers of food guides, which are normally published annually and offer a list of selected hotels and restaurants. Their origins can be traced to the itineraries that were mapped out for use of medieval pilgrims, in 1150 which comments on the amenities of monasteries along the pilgrimage route.

The increasing popularity of restaurants boosted sales of guidebooks. But it was the development of motor car and tourism which brought about the proliferation of works designed especially for gastronomic tours. They wanted to create demand for automobiles, and thereby increase the sale of tyres, only if the tyre wore out would you need to buy a new set, so they encouraged tourism throughout France and Europe by roads, they printed guides that included maps, instructions on how to change tires, popular routes, gas stations and this was given away for FREE.

THE MICHELIN GUIDE STARTED IN 1900(IMAGE) PUBLISHED BY A TYRE FIRM COVERS THE WHOLE OF FRANCE. MORE JUST GUIDES STARTED COMING OUT.

In 1931 the rating system was expanded to become the Michelin three-star rating…
1 Star: A very good restaurant in its category.
2 Stars: Excellent cooking, worth a detour.
3 Stars: Exceptional cuisine, worth a special journey.

Then they started charging for it and the rating given by these guides (star ratings you keep hearing) are awaited each year with certain anxiety by restaurant owners, they are sometimes downgraded. The Michelin inspector remained anonymous when reviewing the restaurants, which would obviously reflect the experience of any diner.

The Michelin star rating serves as a model for many food writers or food critics of today.
Gastronomic critics are as controversial as evangelists because they are committed, narrators. They do not tell us how one lunches at a certain place, but how they themselves launched there.

🔰Have you ever visited a restaurant with a guidebook during your travels or followed the review of a food writer?

👉Would love to hear your experience.

Thursday Trivia by Chef Sandhya
https://www.instagram.com/travelingchef_sk/

15/07/2020

VIRTUAL CORPORATE COOK-OFFS

Running out of ideas to keep your WFH team motivated through this Covid-19 lockdown
Elevate your leadership to the next level and be a game-changer
Cooking is a good stress buster and bonding activity between families stuck at home.

Indulge In comes with a virtual cook-off for your employees
👩‍🍳Cook along with Chef Sandhya, make cooking fun by joining virtually with your colleagues and learning to cook from the Pro!
🤝We’re collaborating with teams across the globe that are seizing this opportunity. Connect with us for more info.

Follow our Social Media Pages to stay updated!!

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14/07/2020

GULAB JAMUNS!!
We can't separate this dish from a household name to being found in the most exquisite menus in the country.
It is definitely an inseparable part of any special occasion in the lives of any Indian family, from birthdays to weddings.
BUT DOES ANYONE REALLY KNOW WHERE THIS DISH ACTUALLY ORIGINATES FROM?
These sinful fried sweets that smell of milk and caramelised sugar... well there are 2 theories that exist, gladly only 2 despite, being more than 300-400 years old.
There's one theory that says it was created accidentally by Shah Jahan's royal chef and he took inspiration from the dish Bamieh made by the Persian halwais (sweetmakers)
Another folklore says it has an uncanny resemblance with an Arabic dessert Luqmat al qadi, maybe the exchange of customs and cultures led to this finally evolved Gulab Jamun that we see in our homes and parties so often now.
The word Gulab is taken from the Persian words, Gol(flower) ab(water), referring to the rose flavoured syrup and Jamun, its similar in size and shape to the Indian fruit Jamun(black plum)
But Culinary historian Micheal Krondi says that both the Gulab Jamun and the Luqmat could have been derived from the Persian dish as there was a common connection of rosewater between the two.
WHEN WE DISCUSS GULAB JAMUNS WE MUSTN'T FORGET IT'S VERY ILLUSTRIOUS EXTENDED FAMILY - THE KALA JAMUN, THE KATANGI, THE PANTUA AND LEDIKENI SPECIALITIES OF BENGAL, THERE'S EVEN A GULAB JAMUN KI SABZI MADE IN RAJASTHAN, THAT'S COOKED IN NUTS AND TOMATO GRAVY.

Well, have a Gulab Jamun Day!!

Image: Food Styling done for a VEG MANTRA, Calicut. Vegmantra

14/07/2020

People are what build a business

14/07/2020

As the future of the restaurant industry is uncertain, Sit-down dining, communal dining will all see a decline.

Food trucks may be the way forward.

If you're an aspiring entrepreneur but worried about what venturing into a business in these uncertain times.

Connect with us to set up a Food Truck Business in your Hometown.

Go Ahead! Make your dreams come true!