Bibi Sarkar’s Taaja’s restaurant enjoyed iconic status for the kind of fare it served up in the Kolkata of the 1980s-1990s. Although the restaurant is no more, Bibi has her hands full running a successful catering business, being a home chef, and above all, indulging in all things gourmet.

The Culinary Arts industry is no more maledominant like it used to be. Now, it is asking for a more refined class of trained professionals, says Atul Gokhale, Director, Symbiosis School Of Culinary Arts

Mumbai-based home chef Raji Gupta, who is known for her popular coastal cuisine pop-ups, says how staying dedication and good organizational skills have played a key role in her success as a home chef.

With a degree in Human Ecology and Sustainability, Chef Pallavi Mithika Menon, Senior Sous Chef at Bengaluru’s acclaimed Fava restaurant, reveals how the way we cook must reflect local culture, highlight seasonal produce and protect traditional knowledge.

Star chef Rakhee Vaswani, owner of the Palate Culinary Studio in Mumbai, reveals how her academy is working towards helping students keep up with changing perceptions of food, and why out of the many hats she wears, she would most like to be known as someone who loves to teach.

With over 16 years of experience as a culinary diva, and a profile that boasts of some of the best names in the food world, Chef Kshama Prabhu, Executive Chef, The Bar Stock Exchange, is a force to reckon with. Here she reveals how taste, finesse and perfection are key to serving up a spectacular dish.

Starting out as a young trainee in the industry, Chef Megha Kohli has worked her way to the top as Head Chef & Operations Head at the acclaimed Delhi-based restaurant Lavaash by Saby. In a tell-all, the young chef reveals how she is focused on making food that is soulful, hearty, comforting and delicious.

In a heart-to-heart chat, Chef Radhika Khandelwal talks about her love for all things local and how Fig & Maple, her highly popular Delhi-based restaurant truly upholds her brazenly modern approach to local flavours.

Chef manager at the popular SodaBottleOpenerwala restaurant in Delhi, Anahita Dhondy, who is a Parsi herself, and brings in the trademark flavours of Parsi cuisine at the restaurant, reveals how keeping a positive attitude can be key to getting more and more women into the professional kitchen.

The once-humble kitchen has got a fancy makeover to to emerge as the focal point where families unwind and entertain. So, if putting together a fancy, and functional kitchen is on your mind, you need not look any further than Bosch cooking appliances, that have been perfected for Indian cooking, and upholds the beauty of German Engineering and design.