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Text
MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
INDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. 5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine.MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
INDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. 5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
THE JAZZY CARDIGAN
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
KOH-E-AWADH
Add ginger garlic paste and bhunnao it with onion. 2-Add lamb shanks to the above masala, along with yogurt, allow the lamb shanks to cook on a slow flame, add Kashmiri chilli paste, brown onion paste and brown garlic paste. 3-Allow the lamb shanks to cook add stock in between if required. 4-In a separate pan gently broil the flour onslow
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
THE JAZZY CARDIGAN
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
MEEN MOILEEY
Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce. The cuisine of Kerala is hot and extremelyrich in spices.
KOH-E-AWADH
Add ginger garlic paste and bhunnao it with onion. 2-Add lamb shanks to the above masala, along with yogurt, allow the lamb shanks to cook on a slow flame, add Kashmiri chilli paste, brown onion paste and brown garlic paste. 3-Allow the lamb shanks to cook add stock in between if required. 4-In a separate pan gently broil the flour onslow
WELCOME TO – AMRISH SOOD In my Kitchen, I always attempt simple Indian food that we have grown up with in our home. At the same time, I attempt to create a balance between traditional values of Indian cuisine and modern approach to cooking techniques, ingredient and presentations. RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine.COMMON TECHNIQUES
Steaming is the healthiest form of cooking as no fat needs to be used. The meat or vegetable is placed in a steamer with boiling water, without actually coming in contact with the water.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cooking TANDOOR – WELCOME TO CONSTRUCTION OF TANDOOR. Stage I – clay bars are beaten with wood planks to break the dry lumps, then it is allowed to pass through a wire mesh or a sieve. Water is added to a sieved dust along with natural binder’s munj, it is than kneaded well before shaping. Stage II – once the clay is ready, slabs of 2-3 cm thickness are made on a clay dusted floor, clay dust is sieved on the surfaceINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services ACCOLADES – WELCOME TO Time Out Best Indian Restaurant. Year 2016. BBC – Good Food Award. Year 2013. Chef of the Year Award. Year 2014 WELCOME TO – AMRISH SOOD In my Kitchen, I always attempt simple Indian food that we have grown up with in our home. At the same time, I attempt to create a balance between traditional values of Indian cuisine and modern approach to cooking techniques, ingredient and presentations. RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine.COMMON TECHNIQUES
Steaming is the healthiest form of cooking as no fat needs to be used. The meat or vegetable is placed in a steamer with boiling water, without actually coming in contact with the water.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cooking TANDOOR – WELCOME TO CONSTRUCTION OF TANDOOR. Stage I – clay bars are beaten with wood planks to break the dry lumps, then it is allowed to pass through a wire mesh or a sieve. Water is added to a sieved dust along with natural binder’s munj, it is than kneaded well before shaping. Stage II – once the clay is ready, slabs of 2-3 cm thickness are made on a clay dusted floor, clay dust is sieved on the surfaceINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services ACCOLADES – WELCOME TO Time Out Best Indian Restaurant. Year 2016. BBC – Good Food Award. Year 2013. Chef of the Year Award. Year 2014 RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
THE JAZZY CARDIGAN
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
KOH-E-AWADH
Stewed Lamb Shanks in caramelized onion, cardamom and saffron sauce. The success of this dish lies in slow cooking of lamb shanks with covered lid, and flavoring the sauce gently with saffron &MEEN MOILEEY
Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce. The cuisine of Kerala is hot and extremelyrich in spices.
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine.MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking.INDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of 5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine.MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking.INDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of 5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web ServicesTHE JAZZY CARDIGAN
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine.MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking.INDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of 5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine.MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking.INDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of 5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RESTAURANT – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
5 STEPS TO THE BEST EYELASHES EVER Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web ServicesTHE JAZZY CARDIGAN
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimos minima iure iustovoluptatem nihil.
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web ServicesINDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ?MEEN MOILEEY
Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce. The cuisine of Kerala is hot and extremelyrich in spices.
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web ServicesINDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ?MEEN MOILEEY
Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce. The cuisine of Kerala is hot and extremelyrich in spices.
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web ServicesINDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ?MEEN MOILEEY
Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce. The cuisine of Kerala is hot and extremelyrich in spices.
WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services WELCOME TO – AMRISH SOOD Welcome to – Amrish Sood. Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Profile. Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking. With a fresh and flavorsome approach to cooking he reflects immense respect for regional Indian flavours; while still coming up with delightfulMARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Bhunao. Combination of stewing, stir-frying and sautéing. The process helps in extracting the flavors of dry spices and herbs; it also ensures the vegetables & meats cook with less oil / water without charring. Cooking is done on medium to high heat. The process of bhunaoing is said to be complete when oil separates from the masala.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO Tandoor is placed in the center, gaps between the tandoor and walls are filled with glass wool and sand. Both the materials act as good insulators and hold the position of tandoor firmly. An opening is made at the base, this is for circulation of air and oxygen hence helps to regulate the temp during cooking. GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web ServicesINDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ?MEEN MOILEEY
Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce. The cuisine of Kerala is hot and extremelyrich in spices.
WELCOME TO – AMRISH SOOD In my Kitchen, I always attempt simple Indian food that we have grown up with in our home. At the same time, I attempt to create a balance between traditional values of Indian cuisine and modern approach to cooking techniques, ingredient and presentations. RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking.MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Steaming is the healthiest form of cooking as no fat needs to be used. The meat or vegetable is placed in a steamer with boiling water, without actually coming in contact with the water.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO CONSTRUCTION OF TANDOOR. Stage I – clay bars are beaten with wood planks to break the dry lumps, then it is allowed to pass through a wire mesh or a sieve. Water is added to a sieved dust along with natural binder’s munj, it is than kneaded well before shaping. Stage II – once the clay is ready, slabs of 2-3 cm thickness are made on a clay dusted floor, clay dust is sieved on the surface GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services WELCOME TO – AMRISH SOOD In my Kitchen, I always attempt simple Indian food that we have grown up with in our home. At the same time, I attempt to create a balance between traditional values of Indian cuisine and modern approach to cooking techniques, ingredient and presentations. RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking.MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Steaming is the healthiest form of cooking as no fat needs to be used. The meat or vegetable is placed in a steamer with boiling water, without actually coming in contact with the water.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO CONSTRUCTION OF TANDOOR. Stage I – clay bars are beaten with wood planks to break the dry lumps, then it is allowed to pass through a wire mesh or a sieve. Water is added to a sieved dust along with natural binder’s munj, it is than kneaded well before shaping. Stage II – once the clay is ready, slabs of 2-3 cm thickness are made on a clay dusted floor, clay dust is sieved on the surface GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web ServicesINDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ?MEEN MOILEEY
Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce. The cuisine of Kerala is hot and extremelyrich in spices.
WELCOME TO – AMRISH SOOD In my Kitchen, I always attempt simple Indian food that we have grown up with in our home. At the same time, I attempt to create a balance between traditional values of Indian cuisine and modern approach to cooking techniques, ingredient and presentations. RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking.MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Steaming is the healthiest form of cooking as no fat needs to be used. The meat or vegetable is placed in a steamer with boiling water, without actually coming in contact with the water.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO CONSTRUCTION OF TANDOOR. Stage I – clay bars are beaten with wood planks to break the dry lumps, then it is allowed to pass through a wire mesh or a sieve. Water is added to a sieved dust along with natural binder’s munj, it is than kneaded well before shaping. Stage II – once the clay is ready, slabs of 2-3 cm thickness are made on a clay dusted floor, clay dust is sieved on the surface GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web Services WELCOME TO – AMRISH SOOD In my Kitchen, I always attempt simple Indian food that we have grown up with in our home. At the same time, I attempt to create a balance between traditional values of Indian cuisine and modern approach to cooking techniques, ingredient and presentations. RECIPES – WELCOME TO My Recipes. As the man behind the kitchen at Rang Mahal, one of Dubai’s most plush hotels, I strive hard to create mouth-watering traditional and contemporary Indian cuisine. PROFILE – WELCOME TO Born and brought up in Saharanpur, a bustling town in North India, Chef Amrish Sood showcases a versatile culinary talent enriched by a vast experience in the arena of specialty cooking.MARINATIONS
TENDERIZERS: MEAT CAN BE TENDERIZED IN TWO WAYS. Mechanically, meat is beaten with a hammer and the tissues are broken, or passing through a mincer.This also robs the meat of its juices and leaves it hard and stringy Chemically, through the action of enzymes and acid content of the tenderizers used.Tenderizers readily dissolve sinews and muscle fibers of the meat, thus reducing the cookingCOMMON TECHNIQUES
Steaming is the healthiest form of cooking as no fat needs to be used. The meat or vegetable is placed in a steamer with boiling water, without actually coming in contact with the water.INDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ? RECIPES – WELCOME TO Lorem ipsum dolor sit amet, consectetur adipisicing elit. Iste commodi reiciendis fugit qui quia ut, non omnis dignissimosINDIA REGIONAL
Geography. Kerala is surrounded by karnataka in the North, Tamil naidu to the south & east, arabian sea to the west. Kerala has almost 600 Kms of coastline & fishery being one of TANDOOR – WELCOME TO CONSTRUCTION OF TANDOOR. Stage I – clay bars are beaten with wood planks to break the dry lumps, then it is allowed to pass through a wire mesh or a sieve. Water is added to a sieved dust along with natural binder’s munj, it is than kneaded well before shaping. Stage II – once the clay is ready, slabs of 2-3 cm thickness are made on a clay dusted floor, clay dust is sieved on the surface GALLERY – WELCOME TO FOOD SHOTS. Designed by EWorld Web ServicesEWorld Web ServicesINDIAN FLAVORS
Classic, quintessential recipes combined with exotic Indian spices, elegant presentation and progressive cooking techniques my cooking represents all this and more! So what drives me as a chef ?MEEN MOILEEY
Pan seared Farmed Sea Bass with Tempered Potatoes and Atul’s Signature Moilley Sauce. The cuisine of Kerala is hot and extremelyrich in spices.
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Cooking food is always been an ambitious affair for me. Fresh ingredients, high quality spices, consistency in every action and an open attitude to cooking are four elements that always excites me and drives my thoughts and ideas. Ideas and thoughts flow through when I am relax, looking at natural pictures, visiting malls and talking to people, dining at friends or relatives house. The dishes are visually conceptualized like a flash in pan to the dinning plate. It is my deepest passion to satiate taste buds of my guests with high quality cuisines cooked with freshly procured ingredients. To bring in consistency in my recipes, I add a judicious blend of exotic spice mixes and flavors. I love experimenting with traditional flavors and strive for new dishes. This repertoire of traditional and new-fangled dishes provide the perfect counter balance in my kitchen. I adopt the state-of-art process and technology to cook the age-old sumptuous dishes. I believe in staying true to the core. I constantly challenge myself to innovate and make my craft progressive. The relentless drive to delight my guests has been the biggest source of achievement. PHILOSPHY OF MY CULINARY ART* __Counter Balance
* __Continuous
* __Consistency
* __Connect
__COUNTER BALANCE
In my Kitchen, I always attempt simple Indian food that we have grown up with in our home. At the same time, I attempt to create a balance between traditional values of Indian cuisine and modern approach to cooking techniques, ingredient and presentations. I prefer blending my own spices and marinades, so that I can use them to their full potential and to my personal satisfaction__CONTINUOUS
I believe cuisine is a living thing, which grows and changes with time. The food that we cook today will be tagged as traditional for coming generations. My cooking is progressive in nature. It reflects inspiration from old recipes, cooking techniques, new ingredients, modern appliances and local and seasonal produce__CONSISTENCY
Creating good food on a daily basis requires strong fundamentals, a great team and most importantly commitment to the Craft and integrity, ‘Doing something as taught when nobody is watching’.__CONNECT
Dining is a joyful experience; therefore I strive to connect things through my cooking, whether they are memories, past experiences,culture or cuisine.
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