Indian sweets presentation of The solitaire hotelPhotograph by Lariat productions By Chef Raghu, Executive chef, The solitaire hotel ...

chefraghugourmet embarked in recipes.bgkulinar , mahalo , TOI & bestcaliforniachefs news chefraghugourmet embarked in recipes.bgkulinar , mahalo , TOI & bestcaliforniachefs news ...

Visit http://www.thesolitairehotel.blogspot.com/ for newyear event details ...

1 spiny lobster (2 ¼ to 2 ½ pounds)12 Fresh mushroom cups, diced6 tbs Butter2 tbs Lemon juiceSalt4 tsp Chopped shallots2 tbs Pernod1 cup Chablis1 cup Fish stock2 tsp Minced tarragon1 tsp Beef extract (glace-de-viande)2cups Heavy creamCayenne pepperBeurre manie½ cup Whipped creamFreshly grated parmesan cheeseMelted ButterLemon slicesParsley or Watercress sprigsIf the lobster are uncooked, boil them and let...

Linguine pasta 60gm Tomato red 100gm Tomato sauce 50gm Caper 10gm Basil slice 10gm Mozzarella bufalo diced 50gm Ex. virgin olive oil 20ml Garlic slice 10gm Basil fried 1ea Linguine pasta 60gm Tomato red 100gm Tomato sauce 50gm Caper 10gm Basil slice 10gm Mozzarella bufalo diced 50gm Ex. virgin olive oil 20ml Garlic slice 10gm Basil fried 1ea...

Arugula lettuce 60gm Zucchini grilled 50gm Orange segment 60gm Cheese provolone slice 40gm Vinaigrette mustard 20ml Tomato red 40gm Tossed the salad garnish with provolone cheese, drizzle Ex. virgin oil black pepper meel. Arugula lettuce 60gm Zucchini grilled 50gm Orange segment 60gm Cheese provolone slice 40gm Vinaigrette mustard 20ml Tomato red 40gm Tossed the salad garnish with provolone...

Executive Chef Raghu and Master Chef Mohanlal with Relish varieties of kababs at the Kabab and Curry Food Festival In The Nawab restaurant of The Solitaire hotel, Bangalore. The food festival Started on 09/09/09 and it would be on till 27/09/09.Master chef Mohanlal with Nawabi Nan,The Kabab and Curry Festival offer an assortment of kababs and was aimed...

Chef Raghu With Chef Gregory Lobo during the Jagalbandi DJ Chef event. It was a jugalbandi with a difference. The head chef, who is generally found behind the kitchen doors, was in the spotlight on the World Chef Day. Behind the DJ console stood he and his team of other chefs churning out interesting dishes even as they...

INGREDIENTS:Butter 15 grStone fruits (no stone) 750grPeaches, cherries, plums, 02 eachEggs 3nosSugar 3 tblspFlour 3 tblspSalt 1 tspVanilla sugar 1 tspMilk, warm 600mlPRPERATION:Butter ovenproof dish, Cover dish with a single layer of fruits, Blend eggs with sugar until paleAdd flour, Salt, Vanilla, Warm milk until smooth and Pour over fruits.Bake in pre-heated 200 degree oven for 30 minutes...

This kebab is considered since it was authentically made in the dargah of hazrat Shah Abi Ahder Sahib. The kebab consist of mutton leg boneless minced absolutely clean 10kg and Kidney fat clean 2kg (Put mutton in buffalo chopper for atleast 10 mins and then mince it twice with smallest mesh mince it third time with fat and...

#180,9th main,6th cross,Bikasipura,Kanakapura road,Bangalore - 560061 India Ph: 91(80) 26662246, Mob:+919632595905, email: athambaiah@yahoo.comThamb’s Foods was incorporated in the year of 2009 mainly to work close with major catering institutions to develop new frozen products for their needs. Also they have wide variety of our signature products exclusively created for the hotel &catering industry. The company is headed by...

An Article of my mentor Chef Vijay baskaran in Voyagers World. ...

An Article about SICA in Voyagers World. ...

An article in express hospitality about SICAhttp://www.expresshospitality.com/20090731/hospitalityworld200904.shtml ...

Chef Raghu in WACS (The World Association of Chefs' Societies) news, for charity sponsor to orphnage on International chefs day - 2008 http://www.wacs2000.org/e_newsletter/full_enews.php?issue=2309 Chef Raghu in WACS (The World Association of Chefs' Societies) news, for charity sponsor to orphnage on International chefs day - 2008 http://www.wacs2000.org/e_newsletter/full_enews.php?issue=2309 ...

2lb marmalade oranges, 2 sweet oranges, 1 lemon. 6pts water crystallized sugar. If making a thick marmalade always soak the skins in the given liquid 24 -26 hours. Wash the fruit, half them and squeeze out the juice. Shred the skins very finely with knife. Put the skins and juice into a basin and cover with five pints...

chefraghugourmet embarked in Twitter news http://bit.ly/10FZPH chefraghugourmet embarked in Twitter news http://bit.ly/10FZPH ...

Kumara Krupa RoadNear Race course road, Banglore: 560001Tel:91-80-40443636 (extn 3034)Fax :91-80-40443535http://www.thesolitairehotel.com/THE NAWAB is our favorite Indian restaurant!! The service is excellent and so is the atmosphere (calm, quiet and intimate) an other star is the food!! Never greasy or overly seasons… The food is distinctive, perfectly cooked and whenever you eat w/others there you will constantly dip into...

Chef V Vijaya BaskaranExecutive chef of Le Meridien BangaloreVice president for South India Culinary Association (SICA)Mr. Taposh ChakrabortyDirectorBoutique hospitality consultingChef Gregory lobowith over 17 years of experience is currently Chef Patron, Fred’s Fine Foods, owner of the brands Kilo Kurry, China Express, Hot Chix and the Grill House. Gregory Lobo is also the Consultant Executive Chef, Unilever Food...

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I have received appreciation letter from IFCA BOARD from Chef Soundararajan P (secretary general-IFCA) , Chef Jugesh arora (President-SICA) and Chef V Vijaya baskaran (Vice president-SICA) for my culinary service at hospitality world-2008. It is a great sign of blessings http://www.ifca.in/ I have received appreciation letter from IFCA BOARD from Chef Soundararajan P (secretary general-IFCA) , Chef Jugesh...

Hyderabadi kachche gosht parda biriyani (Dum Lamb Biryani )An Innovative Idea and receipe of EXECUTIVE CHEF RAGHUNATHAN and prepared by MASTER CHEF MOHAN LAL from The Solitaire Hotel, Bangalore. This biriyani is cooked with Lamb & rice, cooked in dum with covered whole wheat flour flour doughIngredientsOnions - 4nos.Oil and ghee in the proportion of 1:1 - 250mlMutton...

We may live without poetry, music and artWe may live without conscience and live without heart,We may live without friends, we may live without books,But the civilised man cannot live without cooks. Edward Bulwer-Lytton (1831-1891) 'Lucile' (1860) ...