We asked the ladies on CaL to tell us about their men and here’s what they came up with. From a mixie-chugger to a barbecue maniac, we have ’em all!
Cecilia Oldne, Brand Ambassador and VP of imports business at Sula talks to Jaswinder Singh about the journey and future plans in an exclusive interview with Chef at Large.
Raj Kumar Mishra, Deputy Superintendent of Police, posted with the Special Task Force, NOIDA is a man of conviction. A soft spoken person, who is passionate about his country and its laws, Raj is a foodie too and he enjoys trying Indian ethnic dishes of all persuasions. Here, we catch him in the midst of his busy schedule, to share with us a few of his experiences as a foodie.
Divya Sathyaraj has a famous last name – daughter of a very well-known South Indian actor. And with a younger brother who is also a Tamil movie actor, she’s grown up with dinner table conversations around healthy eating and staying fit. It is perhaps no wonder then, that she is steadily making a name for herself as a nutritionist. She counts amongst her clients the wife of A. R. Rahman, Sairaa Rahman. We sat down to talk about food and nutrition and in particular, her views on South Indian food as healthy and whether it lends itself to those working to lose weight.
Saravana Bhavan can easily be called the ambassador of south Indian food to the world. With branches in a number of major cities worldwide, Saravana Bhavan appears to be set to take down Punjabi food as the world’s perception of Indian cuisine and replace it with south Indian. The brand is already earning accolades in India for its combination of high standards of food and service and reasonable prices; it only appears to be a matter of time when it does the same abroad. Shiva Kumaar, Managing Director of this iconic brand spoke to Sid Khullar about Saravana Bhavan’s international operations and ambitions.
A story of the men in my life and their relationship with food, which taught me that food means discipline, perfection, adventure, unpredictability and most importantly, sharing.
Sid Khullar chats with Chef Matteo Arvonio at the J W Marriot, Mumbai, and finds a fan of Bengali cuisine and his exciting plans for introducing a host of new Italian flavours to his Indian patrons.
Mrs Rukmini Srinivas, author of Tiffin, chats with Sid Khullar about her south Indian cooking heritage and love for Indian vegetarian fare that is healthy, delicious and ecologically productive.
“Good Food = Safe Food” can easily be the motto of First Agro, a company that promotes the cause of food grown using Zero Pesticides. In the three years since they started operations, they have managed to convince chefs from leading hospitality brands such as the Ritz Carlton, JW Marriott, The Taj Group of Hotels, The Oberoi and others to use First Agro produce in their kitchens as well as persuaded large-format retail chains such as Hypercity, Godrej Nature’s Basket, Foodhall to stock the company’s vegetables and fruits on their shelves. MV Naveen, one of the co-founders, tells Vinita Bhatia that this is just the beginning – bigger things are on the anvil.
Established only few years ago, Choc Le today boasts of a brilliant team with a combined experience of 3 decades and one of the largest per day capacities to produce desserts and chocolates. This, combined with their willingness to work closely with establishments has established a robust packaging and delivery model for the company.