Chef S Table
Chef's Table: Up Close with Chef Charles, Head Wok Specialist at HakkasanWith a flair for fiery wok dishes and authentic stir fries, Chef Charles brings to table a variety of traditional Chinese and Cantonese dishes.
- Chef's Table: Weaving Some Pastry Magic with Vinesh Johny, Lavonne
We catch up with Chef Vinesh Johny of Lavonne to learn more about his journey, his role as a chef-cum-teacher and all the sweet treats he creates.
- Chef's Table: Amrita Raichand Follows Her Heart to a Life in the Culinary World
She swapped designer wear for chefs whites and the glamorous spotlight for the heat in the kitchen, Amrita Raichand shares her journey and talks about her second brilliant career which she never planned to have.
- Chef's Table: Ritu Dalmia Talks About Toughest Days and Cooking for Aliens
We get inside the mind of the global chef, restaurateur, and cookbook author.
- What Makes Indian Accent's Chef Manish Mehrotra Lose His Cool?
Chef Manish Mehrotra is at the helm of the iconic Modern Indian Restaurant, Indian Accent. He gets candid with us in an engaging rapid fire.
- Chef's Table: New York's Chef Floyd Cardoz (The Bombay Canteen) on the Futility of Molecular Gastronomy
In conversation with New York's Chef Floyd Cardoz on moving back to India, his favourite dish at The Bombay Canteen and more.
- 6 Restaurants Worth Travelling to for a Global Food Experience
Whether you're craving Asian zings, Latin aromas or some exotic Brazilian cuisine these chefs are your gateway to global cuisine.
- Chef's Table: Jaydeep Mukherjee a.k.a JD on Cafe Food Done Gourmet Style
We catch up with Chef Jaydeep Mukherjee to know more about his food journey, cooking techniques and plans for the future.
- Chef's Table: Delving into Dum Sums with Yauatcha's Expat Head Chef Wang Yixuan
Born in 1975, Chef Wang started his career in dim sum making in the year 1993. Under his belt he has a staggering 22 years of experience in traditional dim sum making.
- Chef's Table: Gaggan Anand, His Love for Rock Music, Puchkas and More
We present to you, Gaggan Anand, Asia's best chef, as blunt and honest as ever.
