Indian

THE BASICS OF INDIAN GRAVY

Depending on the final appearance of the product Indian Gravies can be classified as follows: BROWN GRAVY By using brown onion paste and...

In this section , we will be dealing with all the basic marinades in tandoori marinades. It is noted that all meats are given an initial...

Soumava Bagchi

Former Trainee at The Lalit Great Eastern Kolkata.

Our in-house F&B Expert.

Shantanu Biswas

Former Trainee at the

Novotel Kolkata.

Hotelier by profession, food enthusiast at heart.

Sayan Ghosh

Former trainee at the

Hyatt Regency Kolkata.

Mix-o-logist & Marketing Head.

Greetings! All the foodies out there,come and join the four musketeers and be a part of their delicious journey around the world.