Grill The Chef News

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Gracian de Souza: From Mexico to Goa

This Mumbai-based chef carries Goa in his heart even as he experiments with new cuisines and dining formats

2 min read24 Nov 2018
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Atul Kochhar: Prepping to keep the cruise in control

On his forthcoming trip to Antarctica, the chef will play with salads, Chettinad flavours and lots of ‘rajma’

3 min read6 Oct 2017
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Masaharu Morimoto: The ‘Iron Chef’ dreams of sushi

Masaharu Morimoto on his love for rice, the art of sushi, Indian fish, and whether a California roll passes muster

4 min read18 Aug 2017
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Himanshu Dimri: Clean lines, isolated flavours

Meet the designer-turned-boutique restaurateur behind Forage, a new gourmet stop with a limited, nutrition-conscious menu that avoids dairy and gluten

3 min read10 Feb 2017
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Prateek Sadhu: Seabuckthorn and smoke

Seabuckthorn is one ingredient which our entire kitchen is really proud of, says Prateek Sadhu

3 min read13 Jan 2017
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Grill the chef: Xerxes Bodhanwala

Cooking with grains, curing, dehydration, and marbled meat

3 min read7 Oct 2016

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