Reddy’s blog

Learning the course Food in Media in the curriculum has opened up more ideas for marketing and showcasing a chef/cook’s talent. Media plays an important role in people’s life now a days, most of the world has access to media and has made it smaller place in terms of communication.

Media can be used in various ways and is a key source for digital marketing.

Many chefs have written their own cookbook, many host their own TV serials, some of them blog about their profession and a few post pictures and topics related to food in respect to their knowledge in the social media.

Food photography has become common now a days and many people take photos with their cameras and using filters highlight the dishes they taste. It also has become a trend in the years, which also helps a restaurant or a dish gain popularity. It’s just a basic perspective of human brain, which is more attracted to colors than mere words.

Social media marketing has become popular due to the increase in use of social media, the users can like, dislike, comment and share their views about a particular item. The media has also played a major role in bringing various cuisines of the world together. The recipe of a traditional Japanese sushi can be shared or traded with a perfect bolognese sauce from Italy.

To conclude the media has made people of various aura to explore and reach out to newer food and cuisine. This trend would continue for a long time in future till media last as new recipes are created everyday according to various peoples palate.

Anirudh Reddy

The Indian food is usually rich and spicy and cooked for a long with various Spices. The meals are heavy on the palate with robust flavors. The Chinese Cuisine is Simple either steamed or Tossed in a Super Hot Wok. The ingredients are fresh with flavors of either Soy Sauce, Vinegar, Szechwan Chillies and few other ingredients.

How did both cuisines combine and evolve in to a new cuisine? To know this, let’s travel a few decades when the Chinese immigrants came to India via Tibet and entering through the North Eastern Part of the country. The people setlled in India and started moving vastly to each corner. Usually being jobless and a country with new language, the only mode was food. They set up small hawker centers in West Bengal, but due to the availability of ingredients here and various spices, they experimented with food.

The few dishes would be Manchurian, Chilli Chicken or Vegeteranian, fried rice, noodles and Momos.

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They used cabbage, Fried chicken, salt, Chili Powder, Chinese Salt, Soy sauce and Vinegar to make fried rice. The gravies were made using Similar spices and thicken with Corn starch Slurry. The use of tomato and Chilli Sauce also was significant. The vessel used was a simple Wok and High Flame burner.

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The flavor and taste of the food was mixture of spicy, sweet and sour.This was something new to the people around and they really liked the taste and Uammi of the food. Thus evolved the new cuisine. As time passed by the cuisine spread to other parts of the country and has become a delicacy around.

I have learnt the basic of the French cuisines back during my Bachelor Degree Days, but the visit to Paris,France was very unique and memorable. We had a week training and learned more about the French cuisine at the prestigious properties in the world, The Ritz Escoffier hotel.

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On the day one, we learnt to make basics stocks the traditional way, it was very interesting to learn the different methods of making brown and white stock.Having a basic knowledge in the French cuisine and still learning he traditional way feels great.

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The following days, we learnt about filleting fishes, how to take out the scallops, and learnt more about pate and of course the foie gras. I had opportunity see how the truffle looks and tastes, coming from a subcontinent region where truffles are served at niche restaurants was always curious to see the fresh ones.

The duck breast tasted great with patè and had insights of Sous vide cooking too. The last day we had our graduation and received a certificate which is going to be a great value in my career.

Anirudh Reddy

The food culture in Paris is very vast and varied. You can find different culture here and people from many countries who have settled here.

I happened to visit a famous place in Paris Gare du Nord.

A crowded place buzzing with lot of people and Indian restaurants

This place was just like any other busy Main Street, having many Indian franchisee restaurants and many departmental stores. It also had a nice Hindi temple nearby.

The food available here was served hot and fresh. The flavor of Indian spices in the curries made it a go to place for Indian cuisine food lovers. The restaurants served everything from breakfast to dinner and that too all the day. The tourist who miss their home food were here enjoying a feel of home.

The staff working at the restaurants were Indian immigrants too.

The place is a must visit place for People who fav our Indian cuisine.

Anirudh Reddy

On the cozy, residential area in the heart of the city, there’s restaurant with bright yellow and orange color, with huge glass windows and ample car parking. There were plants and small plants all around giving a nostalgic feel.

The restaurant Pumpkin tales, run by 3 ladies opened a year ago. On entering and being seated, the place looked pomp and colorful with a light jazz being played. The service staff were in a black/orange attire, interestingly all the service staff are young ladies.

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The menu contained dishes SouthEast Asian Countries with a bit of European touch, they serve Breakfast Lunch Dinner and even open for high tea.

The breakfast menu had eggs Benedict, kaya toast, salads, and much more. They even have vegan options for the diet conscious people. The lunch Menu had Various varieties of noodles, Ramen, rice and protein. The dinner also consisted the same.

The 80 cover restaurant was not that crowded and food was served pretty fast.

The pumpkin soup, very appealing color and taste of coconut milk not over powering the pumpkin was very appetizing and nourishing. The garnish with pumpkin seeds was nice combination

The main course ordered Bibimbap, a mixed rice dish from Korea. The sizzling hot bowl with a burnt flavor of meat and rice was wonderful. The meat was so juicy and succulent and perfect main course.

The desert Carrot cake was the pick of the dishes. With lots of nuts and layered with cream cheese was a perfect desert with great balance and texture.

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The restaurant doesn’t have a wine menu due to the government norms around here,but offer various smoothies and coffees.

The prices are good for the service and taste. The quantity was good for a person. Surely would suggest people to visit and try other various dishes on the menu.

Anirudh reddy

What’s the most important meal of the day?

If you guessed or thought of breakfast, yes that’s true; but why? Let’s find out.

Breakfast just basically refers to breaking the overnight fast from the time of dinner to breakfast. The energy from the dinner you eat is consumed by the body in 4-5 hours and next morning you are totally out of energy. 

Apart from providing energy, breakfast are good source of important nutrients for the body required for the daily activities,like calcium, iron and few other vitamins namely B and C.

Fruits and vegetables are good for breakfast and it’s highly recommended to consume lot of foods rich in fibers for breakfast.

According to a recent study  by National Health Service, it’s said that eating breakfast has a long term benefit to your health. It reduces the risk of obesity, blood pressure and even heart disease.

The ideal breakfast must be at least 700 Calories that’s nearly one third of your days intake. 

Have breakfast like a King, Lunch like a Prince and Dinner like a beggar.If  you haven’t been skipping breakfast and some regular exercise you are a super healthy person.

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Anirudh Reddy

A world renowned dish, The whole meal! BIRIYANI. The aroma of the Basmati rice, steamed with authentic Indian spices, chunky pieces of mutton or chicken. Initially introduced by the Nizams of Hyderabad, its taste was said to be so divine that it was presented as a reward to the soldiers, to those who would fight, win and were lucky enough to witness another sunset.

Each city has its own way of trademarking its Biryani, mostly varying on the method of cooking and ingredients. There are two methods layering or pakka method and other is the Dum method. While in the pukka method layers of meat and rice are cooked together, in the kutchi style they are cooked separately and then later mixed together.

The biryanis from southern part of India consist of various spices and tomatoes. The biriyani from dindugul, a region in Tamil Nadu is made using 18 different spices and a special variety of rice knows as “jeeraga samba”. The biriyani in other regions are made using basmati rice, and ingredients vary in regions. 

Lucknow Biriyani

The capital of Awadh region,the famous lucknowi or Mughlai biriyani is from this region. The cooking is usually done in dum method where the meat is cooked in ghee and whole spices and the rice and meat is layered on top of each other and garnished with saffron milk.

Calcutta Biriyani

This biriyani fills our stomach to our hearts content. This is a simple biriyani with just a flavor of the meat and rice with potatoes.

Hyderabad Biriyani 

This biriyani is a layered biriyani with various spices and usually made up of mutton or ghosth. The meat and the rice is cooked in separate pots and mixed together and is out on Dum. Dum refers to medium of heat from exterior side of the pot.

Thallasherry Biriyani

From the region of Thallasherry amidst the malabar region, made with thallsherry kozhi also knows chicken. The meat of chicken is bit hard as it’s country grown. The biriyani is spicy with coconut oil, the biriyani is served with the gravy on the bottom and rice on top. The gravy is cooked separately with lot of brown onions. And the rice is cooked in boiling method with cashews.

To conclude, whatever the style of biriyani it’s always mouthwatering when you see and you are in heaven when you take the first bite of this dish.

Anirudh Reddy

I hail from one of the 4 metro cities in India, Chennai, located in the south eastern part is the capital of Tamil Nadu State. Chennai has the second largest beach in the world. 

Chennai formerly known as Madras was the first settlement of the British in the Indian shores.

South India consists of 4 States Karnataka, Andra Pradesh/Telangana, Tamil Nadu and Kerala

The staple food of the South Indians are rice,pulses, lentils and vegetables.The lust green fields with a lot of paddy growing on.

The South Indian cuisine consist of lots of flavors like sweet,sour spicy and salty. The major spices used are cardamom, chill powders, stone flower, star anise, cumin etc. The use of Kokum is very famous. 

A lot of seafood and poultry is consumed due to access to the coastal regions and large farm lands. The major dishes known from south India are Dosa, Idly, Chutneys, Sambar and various kozhumbu(gravies). Rice is usually consumed for lunch and dinner with different gravies and accompaniments.

The traditional food of this territory has been widely appreciated for its fabulous use of herbs and spices. This cuisine is known for its large assortment of dishes. The cooking style varies from region to region and is largely divided by the cultural aspects. India is quite famous for its diverse multi cuisine available in a large number of restaurants and hotel resorts, which is reminiscent of unity in diversity. 

-Anirudh Reddy