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THASHVIN MUCKATIRA
Home-sourced ingredients are making their way into kitchens of Bengaluru restaurantsMany eateries outsource base ingredients and semi-finished food items from home vendors.- Bengalurean chefs adopt smoked meat dishes to feed rising demandKeeping up with the global trend of slow cooking, smoked meat is creating a buzz in the city's culinary circles.
- Local is the new cool in the world of burgers, what with lentil-flavoured and jackfruit pattiesEateries are experimenting and diners are enjoying this new fusion of familiar flavours.
- Traveller's diary: Guinness, oysters and everything you need to put on your Ireland itineraryMechanical engineer-turned-chef, Thashvin Muckatira's motto in life is to 'travel for food', & he tells us how to do just that in Ireland.
- Foodies satiate their taste buds at Pan-Asian eateries in BengaluruThe city's evolved palates, with well-travelled locals and expats, have ensured that they get oriental flavours right.
- Recipe: This will be the best lamb lasagne to ever adorn your dining tableThis is going to become a dinner staple real quick.
- Recipe: This spicy prawn salad with glass noodles will be your summer brunch stapleSiam Trading Co. Thai Kitchen + Bar's Chef Thashvin Muckatira shares his secret for a mouth-watering salad.
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