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.
10 minutes read
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
15 minutes read
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.
10 minutes read
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)
1 minutes read
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
10 minutes read
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.
10 minutes read
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.
10 minutes read
99
July, 8th
What goes into a career swap from corporate or academics to the culinary? Foodism brings you a lowdown
10 minutes read
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...❤️❤️❤️
2 minutes read
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
15 minutes read
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