Types of frozen desserts

155

July, 14th

Types of frozen desserts and their differences It is hot, it is sultry, and we all crave for some cool to beat the heat. In the scorching summer, we all stock our refrigerator with ice-creams. We relish this frozen dessert to cool us down.

Foodism Team

10 minutes read

Gateau by Ajitha … An epicurean delight from an interior designer

33

July, 13th

When a mother decides to take up baking - quality, health, unique taste and yummy treats are what customers can look forward to! ‘Gateau by Ajitha’has been delivering this and much more to Hyderabadis

Foodism Team

15 minutes read

Hospitality Careers - Top Sought-after Global Destinations

41

July, 13th

Foodism brings you a quick dekko at the best global destinations – in terms of moolah, growth, and satisfaction – for those aspiring for a career in the hospitality segment.

Foodism Team

10 minutes read

Celebratory Cuisine: Bengal

#myfoodstory

40

July, 12th

As an aspiring chef, I've read that Bengali cuisine has been influenced by various cultures since the chronicles. Its food became celebratory, warm, and loving as a result of its diverse culture, traditions, and customs. Bengali food has a spicy palette and uses a lot of herbs, spices, and roots to produce meals with a lot of depth. The region's geographical location along with natural resources has helped hugely in agriculture. Thus large varieties of vegetables ranging from green to non-green and leafy ones have dominated Bengali cuisine. Feat. Aloo potol er torkari with luchi & Begun baja 🌿 (Spiced Potato & Pointed Gourd served with Deep fried Leaven Indian Bread and shallow fried roundels of aubergine)

Arindol Dey

1 minutes read

The tech-savvy chef!

37

July, 9th

Meet Chef Praneet, a baker/chef and a filmmaker who posts videos on food on various social media handles that inevitably tempt the viewers to try his recipes. He loves connecting with the food community and sharing his passion for food across the globe

Foodism Team

10 minutes read

Rise Of The Home Chef Industry Post-COVID

74

July, 9th

The pandemic has led to burgeoning of the home chef segment which caters to the palate of those patrons who yearn for ‘safe, home-cooked and nutritious’ food.

Foodism Team

10 minutes read

Nothing but pure ‘bliss’…!

37

July, 8th

An LSE graduate, who trained as a pastry chef at Le Cordon Bleu and eventually started her own venture, ‘Bliss Patisserie’, Chandani Shah is the quintessential twenty-first century young creative entrepreneur. She has successfully established herself with innovation and unique desserts from her studio.

Foodism Team

10 minutes read

Switching To A Career In Food After 30

99

July, 8th

What goes into a career swap from corporate or academics to the culinary? Foodism brings you a lowdown

Foodism Team

10 minutes read

Grilled Mango 🥭 with Coconut 🥥 Cream

#MindfulEating

46

July, 6th

Mangoes are going to disappear and if you've not made my Coconut Mango dessert yet, you absolutely must. This is quick & simple, Vegan, Gluten Free delicious and my most favourite dessert....pan grilled mango with hint of salt and chilli powder..... served with sweetened coconut cream ❤️ with dry roasted coconut powder...😎 drizzled some honey and some mint leaves for garnish... There's something magical that happens to a juicy, ripe mango when it spends just a minute or two on a hot grill. The natural sugars caramelize, the flavor intensifies, and the texture of the flesh becomes almost custard like. It's a beautiful thing! And with coconut cream it's just such a divine combination...❤️❤️❤️

Krishna Shelat

2 minutes read

Umang Hutheesing … A Royal Cultural Revivalist

38

July, 6th

Foodism profiles Umang Hutheesing - a designer and costume historian whose designs feature in a number of museums including the National Museum of Bahrain and the YSL Foundation in Paris, France. Hutheesing also runs the Hutheesing Haveli Art Museum in Ahmedabad, Gujarat

Foodism Team

15 minutes read