jessima mustaffa on LinkedIn: #food #community #tradition #india #tamilnadu #semma #tamilcusine… (2024)

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The only Michelin Star Indian restaurant in New York City! #food #community #tradition #India #tamilnadu #semma #tamilcusine #tamilculture

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  • Nisha Arora

    Food Safety Training & Certification

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    Absolutely tantalizing! 🍛✨ Video beautifully captures the essence of Wah Marathi, 🤩👌 #WahMarathi #MaharashtrianCuisine"

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  • Rajyasree Sen

    Communications and F&B consultant. Columnist: Economic Times (Oped), Indian Express, Newslaundry podcasts. Ex Director - Global Communications, Hyatt SouthWest Asia. Corporate reputation & crisis communications

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    My this week's Indian Express column on one of my favourite "South Indian" preparations, pachadi. The freshly made relish which is also a pickle - and has been around since the last 1500 years, at least. And yes, I'm being facetious when I say "south Indian", as you'll see when you read the article. "If there’s one cuisine that unites Indians across the world, give or take an outlier or two, it’s what is referred to as “South Indian” cuisine, primarily consisting of idli, vada and paper or masala dosa with coconut chutney and sambar. It’s only recently, in the last decade or so, that people have discovered that, much like Indian cuisine encompasses multitudes of regional cuisine––and not just butter chicken and chicken “teeka” masala and dal makhni and naan––South Indian cuisine is also diverse. It includes Andhra, Tamil, Mayayali, Syrian Christian, Moplah cuisines, to name a few, each with its own repertoire of dishes, masalas, and flavor profiles.There is one common dish that I've seen across most types of "South Indian" cuisine, and I absolutely love it because there are so many versions of it: pachadi. Best described as a freshly made relish or pickle with vegetables, pachadi varies by region and may or may not include yoghurt. The word roughly translates to a plant that has been pounded or crushed, and is usually served cold as an accompaniment to hot food.While I discovered pachadi late in life, it has been around for centuries." https://lnkd.in/g2MR6-d9 #indianexpress #dishingitout #pachadi #southindiancuisine #culinaryhistory #foodwriting #weeklycolumns

    • jessima mustaffa on LinkedIn: #food #community #tradition #india #tamilnadu #semma #tamilcusine… (4)

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  • Esha Das

    Executive at Basumoti Rice

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    The Benefits of Tulaipanji Rice for Bengali CuisineDiscover the benefits of Tulaipanji rice for Bengali cuisine. Learn why it's a top choice from the best Tulaipanji rice manufacturer in West Bengal.Click here: https://shorturl.at/IEFeG#tulaipanjiriceinbengali#tulaipanjiriceinkolkata#tulaipanjiricemanagerinWestBengal#tulaipanjiricemanagerinkolkata#tulaipanjiriceonline

    • jessima mustaffa on LinkedIn: #food #community #tradition #india #tamilnadu #semma #tamilcusine… (7)
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  • Darcy Shoults

    Product Specialist at Shashin TW

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    Four of four new videos on my YouTube channel. Another round of decadent Punjabi Sweets and desserts from Jagga Sweets - Home of Indian Vegetarian Cuisine. Thank you Jagga Sweets for the great items, Thank you to DoorDash for delivering me the items for the video.https://lnkd.in/gjCbRz-t#productreview#productreviewer#youtube#youtubevideo#subscribe#share #punjabi#sweets#desserts#indian

    Tasting Punjabi desserts from Jagga Sweets. #punjabi #dessert

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  • Manmeet Kaur

    Chef at Nutritales

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    Embarking on a culinary journey that goes beyond just cooking, I've delved into the mesmerizing world of flambe, where artistry meets gastronomy. Mastering this technique isn't just about creating a spectacle; it's about elevating flavors and transforming ordinary dishes into extraordinary experiences. Beyond the culinary theatrics, flambe represents a deeper connection to the art of cooking. It's a moment of pure creativity and passion, where flavors are intensified, and dishes are imbued with a touch of magic. For me, mastering flambe isn't just about perfecting a technique; it's about embracing a philosophy that celebrates the beauty of food and the joy of sharing it with others. It's a reminder that cooking is not just a task but a form of expression, a way to ignite the senses and create lasting memories.🔥👨🍳#flambe #linkedin #chef #cooking #kanpur #cheflifestyle

    • jessima mustaffa on LinkedIn: #food #community #tradition #india #tamilnadu #semma #tamilcusine… (10)

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  • Ajinkya Narwade

    Executive chef at Goafornia

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    Shev or sev as we call it, is an integral part of rural Maharashtrian cuisine.The term shev was first mentioned in 'manasollasa' a 12th century book. It is believed to be originated in Madhya Pradesh. However many historians claim that shev has its roots in Gujrat.(gujrat was once a part of maharashtra) Whether it was Gujrat or Madhya Pradesh,one can not deny the dominance of shev in rural Maharashtrian cuisine.If you visit any eatery in rural parts of Maharashtra you will find it on the menu whether it is misal or a simple bhel. This western part of the country celebrates shev in many ways. Shev is made up of gram flour. Thickness varies from region to region and preparation to preparation. A good misal or a shev bhaji is incomplete without good shev. ( Sev tamatar in a kathiyawadi eatery is a must try) Making good Shev involves both art and technique. It's not as simple as it looks. Another important thing is the temperature of oil. It has to be spot on. I have visited many local eateries for my research on regional cooking. It is so overwhelming to see the amount of skills and techniques these cooks possess without any formal education in culinary. There are many cooks who still believe in using the traditional equipments and techniques to produce this amazing snack. I truly believe that these cooks deserve some reputation and attention for their skills and keeping these centuries old cooking methods and recipes alive 😊

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  • Perzen Patel

    Wow everyone with your Indian cooking skills | I've gone from “can’t cook rice” to caterer to curry paste creator & food writer | Chief Eating Office at Dolly Mumma & Storyteller by night, Internal Comms Manager by day

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    We were in Taupō recently, and by the fourth day, my children were craving dahl and rice.We had two joints to choose from, but really there was no choosing involved. The menus could have been photocopied – more than 20 similar dishes, including butter chicken (of course), mango chicken, madras chicken, and saagwala.You could say the same thing happens at a Korean restaurant, at a Mexican taqueria, or at a pizzeria. And no restaurant serving an average of 40 dishes can hope to showcase the food an entire country eats.But with other cuisines, I hope that if we combined the menus of all the Korean joints or Italian nooks in Aotearoa, we would have a reasonable representation of the country’s food.This isnot the case with Indian food.Where can we find Lucknowi Haleem, Bengali Macher Jhol, Bihari Litti Chokha and the decadent Bohri Thaal? I especially feel for people living outside the Indian hubs of Auckland and Christchurch, where finding even decent chaat dishes like dahi puri and pani puri is akin to finding gold.We all have a role to play if we want to see a more diverse range of Indian food in Aotearoa. I wrote about this recently for The Spinoff. Thoughts?

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  • Rishi Kaul

    Deputy Head of Catering @ Epsom and St Helier | Hospitality Management

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    “🌶️ Spice up your menu with a Curry Map of India! 🇮🇳 Perfect for healthcare and hospitality industries, impress your customers with curated curry days or weekly specials. From North to South, explore the flavors of India and elevate your offerings. #CurryMap #IndianCuisine #MenuInspiration #HealthcareHospitality #CurryDays #WeeklySpecials

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  • Clover Tse

    Commercial Cooking Equipments Manufacturer | Focus on Cooking Robots | Seeking Distributors and Clients| Whatsapp/Wechat:+86 13661522310 | Email: clover.tse@t-chef.cn

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    In a recent ranking of Thai food popularity, Phanaeng Curry ranked first. TC-10EA also learned this recipe!RAAS PALT-chef TechnologyPhanaeng Curry originated in central Thailand, and its name comes from the Thai word "Phanaeng", which means "plate" or "bowl", possibly suggesting that this dish is usually served in a deep plate or bowl. Compared to other Thai curries, Phanaeng Curry's sauce is thicker and has a unique texture and flavor.#automatio,#collaborativerobot,#hotelcateringServices,#Restaurantequipment,#Kitchenautomation,#Kitchenequipment,#Robotics,#cookingrobot,#Intelligentcookingrobot,#smartcookingrobot,#automaticcookingrobot,#Commercialrobot,#kitcheninnovation,#KitchenTechnology,#Foodtechnology,#DigitalKitchen,#smartcooking,#foodserviceindustry,#Thaifood,#Thaicuisine,#Thailand,#Asiancuisine,#PhanaengCurry

    ในวันที่เชฟหยุด ร้านไม่หยุด ROBRO CHEF ฉายเดี่ยวโชว์ฝีมือ #พะแนง แกงที่ดีที่สุดในโลก EP.5 | RAAS PAL

    https://www.youtube.com/

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jessima mustaffa on LinkedIn: #food #community #tradition #india #tamilnadu #semma #tamilcusine… (22)

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