Sunday, December 9, 2007
Sunday, March 25, 2007
what's wrong with ajinomoto.....?
AJINOMOTO.
INTRODUCTION.
Ajinomoto is the brand name of MSG. Most commonly known as MSG, monosodium glutamate is the sodium salt of glutamic acid, which is an amino acid also found in mushrooms. MSG has no flavor of its own, but it does enhance the flavor of other foods. Originally,extracted from sea-weeds or wheat gluten, it was first discovered in the Orient,where it still remains a popular flavor enhancer.
HISTORY.
MSG , has been a ingredient in Japanese cooking for a very long time,but was not actually not produced as a flavoring material until 1909. In 1908, Kikuunae Ikeda, Japanese scientist, was intent on isolating a basic taste substancethat was neither sweet, salt sour nor bitter. While, studying a particular kind of kelp, a sea-weed traditionally used to make soup, he isolated the glutamate ion and found it to have its own taste , which he described as “savory” and to alter the tastes of other foods in an appetizing way.
SYNTHESIS.
Moon sodium glutamate is manufactured biosynthetically.
In the 1950s, a bacterium was isolated that synthesis and excretes glutamic acid when fed an excess of ammonium ion (NH4)+; which supply the necessary nitrogen. Japanese use MSG to cover table salt, thereby preventing it from caking and expanding its contribution of flavor.
Today, most of the MSG,is produced by direct fermentation processes, which in the processes crystallizes the sodium salt of glutamic into white crystals.
OCCURANCE
MSG occurs naturally in wheat , meat , poultry, sea-weeds and other foods, and since the 1900s it has been manufactured by several methods, which is been already been discussed.
PRODUCTION.
The worlds supply, which was recently reported to be 150 million lb per year valued at about $80 million cores mainly from Japan. Production in the U.S. is less than 25% of the total amount produced. When one considers that mono-sodium glutamate usage is at a level of 1/10th the concentration of salt used in food, and that its use is restricted to protein foods, one begins to appreciates the impact of this oriental seasoning on American food habits. It is assumed that about 30 billion ib of protein foods are seasoned annually.
CHEMICAL STRUCTURE.
Glutamic acid is the most widely occurring amino acid present acid present in the nature.
Levo-glutamic acid is found in cereal, fish, poultry and meat proteins: Levo-monosodium glutamate, MSG ,is manufactured biosynthetically, and is widely used as a protein flavor aecentutor.
H
|
COOHCO2 CH2---C---COOH
|
NH2
LEVO—GLUTAMIC ACID.
H H
| |
COOHCH2CH2C---COONa.H2O
| |
NH2
LEVO—MONOSODIUM GLUTAMATE MONOHYDRATE.
The natural or glutamic acid,when neutralized carefully with sodium hydroxide to pH-7,enhances and accentutates proteins flavors in vegetables, grains, fish, poultry and meat. When the L—form is racemized by excessive heating it loses its flavor-amplifying activity. A synthetic DL mixture has only one-half the flavor- potentiating properties of the L- form. Since glutamate activity is based upon palate sensitization to protein flavors, it may be concluded that the taste receptors are attuned only to the L-form.Itis freely soluble in water while sparingly soluble in alcohol.
MSG---- AS A FLAVORING AGENT.
For centuries salt, sugar, spices and wood smoke have been added to supplement the natural flavors that occur in foods. These additives lend savory richness to certain dishes.
Atotal list totalling 1023 flavoring ingredients were compiled recently. MSG as a seasoning and flavor potentatior were developed in the Orient to make vegetable protein foods tolerable to meat eater.
MSG and the sodium salts of the 5 nucleotides are natural seasonings that act at the receptors surface of the taste buds. Food flavor is affected by nucleotide binding of metal ions that sensitizes tasting sites that are otherwise not active in enhancement of flavors. This effect on yhe taste buds is called the “glutamate effect”.
But, when an excess of MSGis added, a glutamate taste is superimposed on the natural flavor of the food. Usually, in yhe pork and poultry products a conc. Of 1 parts MSG per 1000 parts of foods by wt. Suffices. Beef requires 2 ½ parts of MSG per 1000 parts of beef products.
Bad flavors are intensified by the addition of MSG. For e.g. when stag meat is used in sausage at concentrations as low as 1% -2% addition of MSG brings out a strong urinary taste and odor, especially upon heating. In other words, MSG not only cannot improve a bad p[product, but makes it taste worse. In meat products made from old and tainted meats MSG is eliminated from there formulas, and peppery connections substituted that smell like pizza. These strongly flavored preparations anathesies the taste buds, and mask the spoiled taste of meat flavor.
Nucleotide seasonings derived from yeast or other microbiological sources are replacing parts of the MSG used for flavor potentiators. Disodium insonate and Disodium guanylate added to MSG at a concentration of 5 parts nucleotide per 100 parts MSG substantially reduces the proportion of seasoning required to potentitate proteins flavors. Yeast autolyzes with seasoned disodium inosinate and disodium guanylate is being used as substitute.
DISEASES.
Since MSG is derived from glutamic acid, the most abundant protein building block in nature, those who are allergic or sensitive to proteins may be sensitive to MSG. A “Chinese restaurant syndrome” is chartersied by
#) burning sensation of heart,
#)A feeling of pressure in the chest,
#) facial tightness or numbness,
#) bad headache.
They rarely last for more than an hour.This occurs predominantly because of the excessive usage of the salt. However, generally only those who are sensitive to wheat and other proteins are affected, and they represent only 0.1%of the population.
Principle food borne diseases, outbreaks and there causes are divided mainly into two major factors,
BACTERIAL ----64.3%.
CHEMICAL ----- 24.4%.
Out of these 24.4%the chemical diseases only 1.3% is because of MSG which accounts for only 7 persons in 100.
This data was according to the survey conducted by in the U.S. in the year 1980.
Moreover people those who are on a low sodium diet, especially suffering from Odema and sometimes with high - blood pressure should resist from taking MSG in there diet. Another reason is because glutamic acid is found in especially large concentrations in nervous transmission of the impluses, it has been suggested that a temporary dietary excess may disrupt partsof the nervous system.
CONCLUSION.
You either swear by it or curse it. Many professional Chinese chefs call ajinomoto “The master” because a handful of the composition allow them to serve just about anything and make it taste good. But, in recent years there has been a wide backlash aganist the use of the substance and many people doubt its value from a culinary angle and fear its side effects from the point of view of he health.
Many discriminating chefs and experienced cooks refuse to use MSG and in such culinary capitals as Hong- Kong there is a move in a number of leading Chinese restaurants to ban its use. Some of these establishments proudly boast that they do not use MSG; the results is that they attract hordes of knowledgeable gourmets who want to savor real tastes unstead of chemicals.Wether MSG really does have any kind of carcinogenic effect or its just a placebo one remains yet to be seen.
INTRODUCTION.
Ajinomoto is the brand name of MSG. Most commonly known as MSG, monosodium glutamate is the sodium salt of glutamic acid, which is an amino acid also found in mushrooms. MSG has no flavor of its own, but it does enhance the flavor of other foods. Originally,extracted from sea-weeds or wheat gluten, it was first discovered in the Orient,where it still remains a popular flavor enhancer.
HISTORY.
MSG , has been a ingredient in Japanese cooking for a very long time,but was not actually not produced as a flavoring material until 1909. In 1908, Kikuunae Ikeda, Japanese scientist, was intent on isolating a basic taste substancethat was neither sweet, salt sour nor bitter. While, studying a particular kind of kelp, a sea-weed traditionally used to make soup, he isolated the glutamate ion and found it to have its own taste , which he described as “savory” and to alter the tastes of other foods in an appetizing way.
SYNTHESIS.
Moon sodium glutamate is manufactured biosynthetically.
In the 1950s, a bacterium was isolated that synthesis and excretes glutamic acid when fed an excess of ammonium ion (NH4)+; which supply the necessary nitrogen. Japanese use MSG to cover table salt, thereby preventing it from caking and expanding its contribution of flavor.
Today, most of the MSG,is produced by direct fermentation processes, which in the processes crystallizes the sodium salt of glutamic into white crystals.
OCCURANCE
MSG occurs naturally in wheat , meat , poultry, sea-weeds and other foods, and since the 1900s it has been manufactured by several methods, which is been already been discussed.
PRODUCTION.
The worlds supply, which was recently reported to be 150 million lb per year valued at about $80 million cores mainly from Japan. Production in the U.S. is less than 25% of the total amount produced. When one considers that mono-sodium glutamate usage is at a level of 1/10th the concentration of salt used in food, and that its use is restricted to protein foods, one begins to appreciates the impact of this oriental seasoning on American food habits. It is assumed that about 30 billion ib of protein foods are seasoned annually.
CHEMICAL STRUCTURE.
Glutamic acid is the most widely occurring amino acid present acid present in the nature.
Levo-glutamic acid is found in cereal, fish, poultry and meat proteins: Levo-monosodium glutamate, MSG ,is manufactured biosynthetically, and is widely used as a protein flavor aecentutor.
H
|
COOHCO2 CH2---C---COOH
|
NH2
LEVO—GLUTAMIC ACID.
H H
| |
COOHCH2CH2C---COONa.H2O
| |
NH2
LEVO—MONOSODIUM GLUTAMATE MONOHYDRATE.
The natural or glutamic acid,when neutralized carefully with sodium hydroxide to pH-7,enhances and accentutates proteins flavors in vegetables, grains, fish, poultry and meat. When the L—form is racemized by excessive heating it loses its flavor-amplifying activity. A synthetic DL mixture has only one-half the flavor- potentiating properties of the L- form. Since glutamate activity is based upon palate sensitization to protein flavors, it may be concluded that the taste receptors are attuned only to the L-form.Itis freely soluble in water while sparingly soluble in alcohol.
MSG---- AS A FLAVORING AGENT.
For centuries salt, sugar, spices and wood smoke have been added to supplement the natural flavors that occur in foods. These additives lend savory richness to certain dishes.
Atotal list totalling 1023 flavoring ingredients were compiled recently. MSG as a seasoning and flavor potentatior were developed in the Orient to make vegetable protein foods tolerable to meat eater.
MSG and the sodium salts of the 5 nucleotides are natural seasonings that act at the receptors surface of the taste buds. Food flavor is affected by nucleotide binding of metal ions that sensitizes tasting sites that are otherwise not active in enhancement of flavors. This effect on yhe taste buds is called the “glutamate effect”.
But, when an excess of MSGis added, a glutamate taste is superimposed on the natural flavor of the food. Usually, in yhe pork and poultry products a conc. Of 1 parts MSG per 1000 parts of foods by wt. Suffices. Beef requires 2 ½ parts of MSG per 1000 parts of beef products.
Bad flavors are intensified by the addition of MSG. For e.g. when stag meat is used in sausage at concentrations as low as 1% -2% addition of MSG brings out a strong urinary taste and odor, especially upon heating. In other words, MSG not only cannot improve a bad p[product, but makes it taste worse. In meat products made from old and tainted meats MSG is eliminated from there formulas, and peppery connections substituted that smell like pizza. These strongly flavored preparations anathesies the taste buds, and mask the spoiled taste of meat flavor.
Nucleotide seasonings derived from yeast or other microbiological sources are replacing parts of the MSG used for flavor potentiators. Disodium insonate and Disodium guanylate added to MSG at a concentration of 5 parts nucleotide per 100 parts MSG substantially reduces the proportion of seasoning required to potentitate proteins flavors. Yeast autolyzes with seasoned disodium inosinate and disodium guanylate is being used as substitute.
DISEASES.
Since MSG is derived from glutamic acid, the most abundant protein building block in nature, those who are allergic or sensitive to proteins may be sensitive to MSG. A “Chinese restaurant syndrome” is chartersied by
#) burning sensation of heart,
#)A feeling of pressure in the chest,
#) facial tightness or numbness,
#) bad headache.
They rarely last for more than an hour.This occurs predominantly because of the excessive usage of the salt. However, generally only those who are sensitive to wheat and other proteins are affected, and they represent only 0.1%of the population.
Principle food borne diseases, outbreaks and there causes are divided mainly into two major factors,
BACTERIAL ----64.3%.
CHEMICAL ----- 24.4%.
Out of these 24.4%the chemical diseases only 1.3% is because of MSG which accounts for only 7 persons in 100.
This data was according to the survey conducted by in the U.S. in the year 1980.
Moreover people those who are on a low sodium diet, especially suffering from Odema and sometimes with high - blood pressure should resist from taking MSG in there diet. Another reason is because glutamic acid is found in especially large concentrations in nervous transmission of the impluses, it has been suggested that a temporary dietary excess may disrupt partsof the nervous system.
CONCLUSION.
You either swear by it or curse it. Many professional Chinese chefs call ajinomoto “The master” because a handful of the composition allow them to serve just about anything and make it taste good. But, in recent years there has been a wide backlash aganist the use of the substance and many people doubt its value from a culinary angle and fear its side effects from the point of view of he health.
Many discriminating chefs and experienced cooks refuse to use MSG and in such culinary capitals as Hong- Kong there is a move in a number of leading Chinese restaurants to ban its use. Some of these establishments proudly boast that they do not use MSG; the results is that they attract hordes of knowledgeable gourmets who want to savor real tastes unstead of chemicals.Wether MSG really does have any kind of carcinogenic effect or its just a placebo one remains yet to be seen.
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Thursday, February 8, 2007
chicken chettinad , dish with all spices
CHICKEN CHETTINAD
| Ingredients: | |
| Chicken -I kg | Sombu (Jeeraham)- 2 small spoons |
| Big Onion - 4 | Oil - 5 small spoons |
| Tomato - 4 | Chilli Powder - 1/2 small cup |
| Garlic - 20 pieces | Coriander Powder - 1/4 cup |
| Ginger - 1 big piece | Cloves (lavangam) as required |
| Pepper - 2 small spoons | Tamarind as required |
| Cumin seeds - 2 spoons | Salt to taste. |
| |
Method:
Wash the chicken and cut to pieces. Roast lightly powdered pepper, cumin seeds and sombu and keep it aside. Heat the oil with lavangam in the frying pan or kadai, and then add onion and tomato. Add minced garlic and ginger. Add chicken pieces, little turmeric powder and cook for 10 minutes. Add chilli and coriander powders, salt and mix well. Add 4 cups of water to the pan. When chicken is half cooked add the above roasted spice powder and mix well. When the curry is cooked to form a thick gravy, Chicken Chettinadu is ready to be served.
Sunday, February 4, 2007
Tuesday, January 30, 2007
Monday, January 29, 2007
Thursday, January 25, 2007
Suresh sekar welcomes you
Am I suresh sekar welcomes u all to a well balanced website which is created for the leading chefs of the world, "Teamextreme". visit us frequently and enjoy.
What chef sundar says about bagel
Bagel for the bread buff
| Great for breakfast or lunch, the burger's low-profile and subtler cousin, the bagel, is on The Oberoi's new menu |
TASTY OPTIONS Bagels come with a variety of fillings Photo: Murali Kumar K.
The burger's European cousin is as filling but a little more subtle. Most people are fans of burgers, pizzas and sandwiches. They could add the bagel to this bread list. This fine European bread, very close to the burger and sandwich in form, and as good, if not better in taste, is on offer in a variety of pleasing flavours at The Oberoi's Polo Club.
The Polo Club, with its easy and relaxed ambience, the lawns and swimming pool by the side, has a bagel promo for precisely that reason — a relaxed, light, easy, and yet filling eat.
On offer are seven varieties of bagels that include five savoury and two sweet options. The bagels come with a variety of fillings. There is the benedict bagel topped with ham, poached egg and hollandaise, and the tenderloin bagel that comes with grilled tenderloin and caramelised onion and grain mustard. The seafood bagel with shrimps, tuna, and exotic smoked salmon with lettuce and dill butter, is a bagel that is much in demand and popular all over the world. The bagel chicken Supreme comes with three lovely layers of chicken — smoked chicken, chicken lyonner and roasted chicken with gherkin mustard.
The bagel with haloumi cheese has pan-fried haloumi cheese with roasted aubergine and marinated tomatoes. The chocolate bagel comes with chocolate chips and chocolate ice cream, and the absolutely delightful strawberry champagne bagel comes with fresh cream, strawberry and champagne with vanilla ice-cream.
Executive Chef Sundar Rajan Sudarshan says the bagel is a very light bread that is also filling. "It is great for breakfast — just right with coffee — and it also makes for a light lunch. The bagel is very comfortable on the stomach even if one does take an extra helping. We are persuading guests to go in for the bagel when they ask for burgers or sandwiches. In fact, it was one of our guests who came up with the bagel idea."
Delicious toppings
Chef Sudarshan says the bagel essentially has a hard crust and soft interior, unlike a burger, which has a very soft bun on the outside. The bagel is also served cold, while the burger is served hot. The bagel by and large doesn't come grilled, while the burger does. The inside of the bagel isn't cooked, while in the burger it is. "The bagel comes with a cold filling, but is fresh, easily digestible and healthy. The bagel prepared in the morning must be consumed by evening. The bagel is never meant for the next day. That's when you enjoy its flavour and taste."
The bagel also comes with any number of toppings from sesame seeds to pepper to powdered sugar. There is also the exotic garlic and black bean varieties of bagel. "The toppings make a lot of difference in taste and look compared to other breads," says Chef Sudarshan.
The hotel has a number of Europeans staying with it and the bagel is particularly popular among them. It has to be because the bagel is a Central European invention and the most popular bread in Europe, like the burger in the U.S. The idea is to make the bagel popular among Indian guests too, and not just cater to their European guests. The bagel promo is on till February 28. The menu is a la carte and one can pick from the regular beverage menu too.
kongu nadu cuisine
- Kongunad Cuisine Comes From 50 Cities Of Tamil Nadu’
Jacob Sahaya Kumar Aruni, head of the department, Department of Catering Science & Hotel Management, Cherraan's Arts Science College, Kangayam, tells Ashish K Tiwari about their research into Kongunad CuisineEH&C: How did Kongunad cuisine come into existence? Did the cuisine go through various stages of development before getting its final shape?
JACOB SAHAYA KUMAR ARUNI: Kongunad cuisine is basically a collection of exotic recipes being created by the people residing in the Kongu region. The cuisine is quite extensive for a simple reason that the Kongu region is very vast and includes places like Ooty, Coimbatore (the present headquarters of Kongu Kingdom), Pollachi, Tiruppur, Udumalpet, Avinashi, Palladam, Kangayam (the previous headquarters of Kongu Kingdom) to Karur, Erode, Aathur, Salem, Palani Mettur and Dharapuram.
As far as its branding as 'Kongunad Cuisine' is concerned, it is our personal initiative. We have personally travelled in the Kongunad region and collected recipes from housewives, marriage contractors and senior citizens. After having tried the recipes and getting them approved from their respective inventors - for its tastes and textures vis-a-vis the original - we have now put the whole food culture as Kongunad cuisine.
'The Chef Factory' team at the institute has done a lot of research and development (R&D) on this cuisine which has now taken the shape of an authentic branded cuisine. It now effectively suits commercial tastes and we have started promoting the cuisine by holding food festivals in star category hotels (three promotions have been made so far).
What are the various aspects that make Kongunad cuisine special? Why?
Some of the aspects that make Kongunad cuisine very special are as follows:
- The recipes have their own nativity and style. Besides, Kongunad cuisine is a collection of recipes from more than 50 cities n Tamil Nadu, (unlike Chettinad cuisine, which is the food of only one city of Tamil Nadu, called Karaikudi)
- Unlike other cuisines, Kongunad cuisine does not involve marination of any raw material. As a result the food has a different taste and unique texture
- Addition of roasted groundnut paste in curries and Khormas creates a very different flavour
- Turmeric is always added into curries as freshly grated and ground after roasting. This gives the product a deep yellow colour and an aromatic substance
- Kongunad cuisine is not very spicy and oily, which is not the case with other cuisines
- The cuisine is healthy and nutritious owing to use of considerable amount of pulses
Did the residents of Kongu region follow any standard recipe design for this cuisine?
Not really. There was no possibility of standard recipes for this cuisine. The recipes found their origin based on the speciality of that particular city of Kongunad. This is evident from the following instances:
- Use of copra (dry coconut) was very prominent in cities like Kangayam, Tiruppur, Dharapuram etc, due to the abundance of coconut trees and coconut oil refineries.
- The invention of pickles happened due to abundance of gingelly seeds in the areas such as Archalur, Erode, Nathakadaiyur etc
- The cuisine has a tinge of Muslim taste in Hindu food and vice versa in the areas of Dharapuram, Keeranoor, Kangayam, etc, because there was a major concentration of Hindus and Muslims in these areas who lived in very close amity. Thus, sharing of recipes and adapting to their tastes was but obvious
- Dry mutton cubes (sun dried and used as an accompaniment after frying) were invented due to the presence of numerous mutton and beef slaughter houses in cities like Dharapuram, Coimbatore, Tiruppur, etc
- 'Panchamritham', a sweet mixture of plantains, dates, jaggery and sugar candy offered in the Lord Muruga temple at Palani as 'Prashadham', was conceptualised in Kulithalai and Pollachi because plantains and dates are grown extensively there
- Residents in Karur, Kangayam, Erode and Palladam prepare a special dish called 'Kali' from cereals like jowar, ragi and bajra as these places have the largest yield of the said cereals
- Chicken finds its place in the daily menu as gravies and curries because chicken farming was the key occupation for most in and around Palladam
- Sweets like 'Pathaneer Halwa', 'Pathaneer Payasam', 'Elanir Halwa', 'Elanir Payasam' formed part of the regular food in areas like Athur and Salem as palm trees and coconut trees were available in abundance in these regions
The above-mentioned are just a few examples. 'The Chef Factory' research team is currently in the process of compiling the findings on the same topic and we will soon publish a book elucidating its nitty-gritties.
You earlier mentioned that unearthing this cuisine was an initiative by the research team of the institute. What was the motivating factor?
As far as Tamil Nadu is concerned, Chettinad is the only cuisine that has achieved popularity amongst the masses. Keeping this in mind, and also the existence and incomparable tastes of Kongunad recipes, I initiated this idea of unearthing Kongu cuisine with my students. We made a trip to the particular cities and collected various recipes.
After achieving the objective of inventing something different for food lovers, the next step is to take it across the world by way of holding food festivals in various hotel and restaurant chains around the world. We would like to establish 'Kongunad cuisine' as one of the best cuisines of India.
Is sourcing the raw material and ingredients for Kongunad cuisine a problem in current times? How do you go about dealing with it?
It is not much of a problem to source the raw materials for Kongu cuisine. However, there are a few ingredients such as 'Kongu Masala' and 'Pallipalayam Masala' which are not available anywhere except in Kangayam and Erode regions and that too with a particular family only.
Are there any unique practices whilst preparing Kongunad Cuisine?
There are no unique practices as such for cooking these dishes. However, there are different procedures like assembling of gravies, using sun-dried meat for cooking, using unpeeled potatoes, no marination of flesh or vegetables for any preparation, using coconut shells to soften the meat, etc.
Your institution has taken a lot of initiatives to build awareness about this cuisine. How has been the response among hotels and end consumers?
We have already conducted three food festivals in GRT Grand-Chennai, The Residency Groups of Hotels and Club Mahindra Holidays and Resorts. This apart, we conducted a Kongunad Cuisine festival called 'NILA Chour' at Erode wherein over 2,500 guests were served a selection of Kongunad cuisine delicacies. The New Delhi Television Network visited our department for a news update of our research work on Kongunad cuisine which was transmitted in their daily news. These are a few key measures being taken to publicise the cuisine.
The response has been stupendous from both hotels and consumers. In fact, we are in the process of finalising some more food festivals with leading hotel and restaurant chains in the country. By doing this, we intend to motivate restaurateurs to open speciality restaurants on the Kongunad theme in near future.
What are your future plans with respect to R&D activities in the institute?
We have completed three more research projects on different cuisines of India, viz. 'The Ethnic Cuisine of the Moplah Muslims', 'The Authentic Cuisine of the Ancient Kingdoms of Tamil Nadu' and 'Redefining Chettinad Cuisine'. Except the third topic, the other two have already been published as booklets for the hotelier fraternity.
Our future plans include conducting research on the following topics:
a. Parsi food culture and habits
b. Cuisine of the Konkan coast
c. A general study on the food of temples, mosques and churches
d. The cuisine of Thondai Kingdom and
e. The tribal cuisine of south India.
| A Few Popular Dishes |
| In all there are 188 recipes in Kongunad Cuisine, which are a combination of vegetarian and non-vegetarian dishes. Some of the most popular dishes are given below:
|
| Kongunad Special |
| The residents of Kongu region were the first to:
|
Tuesday, January 23, 2007
New recruitmen for chefs
EUROSTAR RECRUITMENT.CO.UK
Company Profile EuroStar Recruitment is an overseas human resources recruitment company based in Leicestershire, United Kingdom. We specialise in hospitality recruitment. We are a preferred recruitment agency for leading hotels such as Hilton, Paramount, Devere, Principal, and Holiday Inn as well as well known Indian restaurants in the UK. Currently looking for qualified chefs to fill up job vacancies of our hotel clients.
Please be aware that this is paid recruitment service, not a free recruitment service. If you are qualified and pre-selected by us, you will be asked to register by paying a refundable registration fee. The registration fee is to confirm your interest and commitment in availing our recruitment service.
We recommend you to go through our website at www.eurostarrecruitment.co.uk for more information about the recruitment process. It will help us to perform effectively. If you require additional information or any further assistance, please do not hesitate to contact us. We will be glad to answer any of your questions.
Designation TANDOORI AND CURRY CHEFS Experience 5 - 10 years
Industry Type Airlines / Hotels / Hospitality / Travel / Restaurants Functional Area Hotels / Restaurants
Keyword Chef Jobs, Hospitality Jobs, Overseas Jobs, UK jobs, Hotel Jobs, Chefs Recruitment, Head Chefs, Sous Chefs, Chef De Parties, Indian Chefs, Tandoori and Curry Chefs Location
United Kingdom (UK)
Remuneration Dollars. 25000 - 35000
£12,500-£18,500 per year depending on your work experience. Also, you may be provided with single live-in or shared accommodation, free meals while on duty, free healthcare access and 20 days paid holidays per year. Education UG - Any Graduate - Any Specialization
PG - Any PG Course - Any Specialization
Apply Now
Register with Naukri
Job Description
Your duties will include supervising and managing various sections of Indian kitchen, ensuring that food dishes are prepared and cooked according to company's standard specification and training junior kitchen staff members. You will be responsible for menu planning, stock ordering, quality control, inventory check, food rotation, food preparation, food presentation, portion control, costing, training, maintaining hygiene and sanitation as per the UK public health and safety regulations.
You must have excellent organisational and supervisory skills in managing a team of staff. You must be able to work unsupervised at all times. You should have excellent culinary skills in Mughalai, Punjabi, Rajasthani, Gujarathi, Lucknowi, Bengali, South Indian Cuisines and able to prepare various Indian starters, soups, hot and cold gravies, curry mixtures, chutneys, main courses and garnishes. Also, you must have experience in working with Tandoor clay oven, setting up buffets, organising theme food festivals etc.
Desired Profile
EDUCATION: You should have one of the following educational qualifications:
1.Three Years Bachelor's Degree in Hotel and Catering Management
2.Three Years Diploma in Hotel Management and Catering Technology
3.Certificate Course in Food Production (or) Equivalent Qualification
WORK EXPERIENCE: You should have minimum 5 - 8 years of work experience in a similar job position at any reputed Hotel or Resort or Cruise Line.
ENGLISH SPEAKING: You should be fluent in reading, writing, speaking English.
SALARY&BENEFITS: You are likely to earn 12,500-18,500 per year depending on the job position, your work experience, type of employer and business volume. Also, you may be provided with single live-in or shared accommodation, free meals while on duty, free healthcare access and 20 days paid holidays per year.
ARE YOU WORKING IN CRUISESHIP / ABROAD? Don't wait till end of your job contract or vacation to register with us for applying job in UK. If you register with us, we will be able to arrange 'telephone interview' with the UK employer while you are still working in the cruise ship or abroad. Save your time and money.
ARE YOU MARRIED? If you are married, your spouse will be eligible to apply for the UK dependant visa. Your spouse doesn't require any work permit and will be able to work as well as live in the UK with you.
Reference
EuroStar/CHEFS/012007
Contact Information
Name UmaShankar SathyaKumar Telephone 0044-1509-670038
Job Posted on 20 Jan' 2007 Website http://www.eurostarrecruitment.co.uk
Address 14 Frederick Street
Loughborough
Leicestershire
Other - Leicestershire - 1
Email eurostarrecruitment@yahoo.co.uk
Company Profile EuroStar Recruitment is an overseas human resources recruitment company based in Leicestershire, United Kingdom. We specialise in hospitality recruitment. We are a preferred recruitment agency for leading hotels such as Hilton, Paramount, Devere, Principal, and Holiday Inn as well as well known Indian restaurants in the UK. Currently looking for qualified chefs to fill up job vacancies of our hotel clients.
Please be aware that this is paid recruitment service, not a free recruitment service. If you are qualified and pre-selected by us, you will be asked to register by paying a refundable registration fee. The registration fee is to confirm your interest and commitment in availing our recruitment service.
We recommend you to go through our website at www.eurostarrecruitment.co.uk for more information about the recruitment process. It will help us to perform effectively. If you require additional information or any further assistance, please do not hesitate to contact us. We will be glad to answer any of your questions.
Designation TANDOORI AND CURRY CHEFS Experience 5 - 10 years
Industry Type Airlines / Hotels / Hospitality / Travel / Restaurants Functional Area Hotels / Restaurants
Keyword Chef Jobs, Hospitality Jobs, Overseas Jobs, UK jobs, Hotel Jobs, Chefs Recruitment, Head Chefs, Sous Chefs, Chef De Parties, Indian Chefs, Tandoori and Curry Chefs Location
United Kingdom (UK)
Remuneration Dollars. 25000 - 35000
£12,500-£18,500 per year depending on your work experience. Also, you may be provided with single live-in or shared accommodation, free meals while on duty, free healthcare access and 20 days paid holidays per year. Education UG - Any Graduate - Any Specialization
PG - Any PG Course - Any Specialization
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Job Description
Your duties will include supervising and managing various sections of Indian kitchen, ensuring that food dishes are prepared and cooked according to company's standard specification and training junior kitchen staff members. You will be responsible for menu planning, stock ordering, quality control, inventory check, food rotation, food preparation, food presentation, portion control, costing, training, maintaining hygiene and sanitation as per the UK public health and safety regulations.
You must have excellent organisational and supervisory skills in managing a team of staff. You must be able to work unsupervised at all times. You should have excellent culinary skills in Mughalai, Punjabi, Rajasthani, Gujarathi, Lucknowi, Bengali, South Indian Cuisines and able to prepare various Indian starters, soups, hot and cold gravies, curry mixtures, chutneys, main courses and garnishes. Also, you must have experience in working with Tandoor clay oven, setting up buffets, organising theme food festivals etc.
Desired Profile
EDUCATION: You should have one of the following educational qualifications:
1.Three Years Bachelor's Degree in Hotel and Catering Management
2.Three Years Diploma in Hotel Management and Catering Technology
3.Certificate Course in Food Production (or) Equivalent Qualification
WORK EXPERIENCE: You should have minimum 5 - 8 years of work experience in a similar job position at any reputed Hotel or Resort or Cruise Line.
ENGLISH SPEAKING: You should be fluent in reading, writing, speaking English.
SALARY&BENEFITS: You are likely to earn 12,500-18,500 per year depending on the job position, your work experience, type of employer and business volume. Also, you may be provided with single live-in or shared accommodation, free meals while on duty, free healthcare access and 20 days paid holidays per year.
ARE YOU WORKING IN CRUISESHIP / ABROAD? Don't wait till end of your job contract or vacation to register with us for applying job in UK. If you register with us, we will be able to arrange 'telephone interview' with the UK employer while you are still working in the cruise ship or abroad. Save your time and money.
ARE YOU MARRIED? If you are married, your spouse will be eligible to apply for the UK dependant visa. Your spouse doesn't require any work permit and will be able to work as well as live in the UK with you.
Reference
EuroStar/CHEFS/012007
Contact Information
Name UmaShankar SathyaKumar Telephone 0044-1509-670038
Job Posted on 20 Jan' 2007 Website http://www.eurostarrecruitment.co.uk
Address 14 Frederick Street
Loughborough
Leicestershire
Other - Leicestershire - 1
Email eurostarrecruitment@yahoo.co.uk
RECIPE OF THE DAY
Spicy Tomato Semolina |  |  |
Semolina (also called Rava in India) tempered with spices makes for a simple and delicious snack.
Serves: 4
Cooking time (approx.): 11 minutes
Style: Maharashtrian
4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
salt to taste
fried cashewnuts to garnish
- Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
- Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
- Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
- Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves
TIPS:
- Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
- Green chillies can be increased if desired.
- It is better to heat more water than specified above in case it is required.
Serve hot with: Coconut Chutney (Nariyal Chutney)
RECIPE OF THE DAY
Spicy Tomato Semolina | | |
Semolina (also called Rava in India) tempered with spices makes for a simple and delicious snack.
Serves: 4
Cooking time (approx.): 11 minutes
Style: Maharashtrian
4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
salt to taste
fried cashewnuts to garnish
- Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
- Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
- Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
- Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves
TIPS:
- Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
- Green chillies can be increased if desired.
- It is better to heat more water than specified above in case it is required.
Serve hot with: Coconut Chutney (Nariyal Chutney)
Wednesday, January 10, 2007
Tuesday, January 9, 2007
Recipe of the day
HOLDERMUS (ELDERBERRY MUSH) Recipe By : SURESH SEKAR
Serving Size : 4
Preparation Time :0:00
Categories : Amount Measure
Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g Elderberries without stems -(a generous lb)
Sugar to taste 1 pn
Salt 1/8 l
Milk (1/2 cup plus 1/2 Tbsp) 50 g
Butter (3 1/2 Tbsp) 1 tb
Flour From the Allgaeu area.
Pull the elderberries off their stems and briefly cook in a skillet with very little water. Then add either a roux or a smooth mixture of milk with a little bit of flour. Constantly stirring, bring to a good boil. Add a spoonful of honey. If the mush has been made with the milk/flour mixture, then pour hot clarified butter on top. In some places, pan-toasted bread cubes are scattered on top. The elderberry mush is served directly in the copper skillet. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 - - - - - - - - - - - - - - - - - -
Serving Size : 4
Preparation Time :0:00
Categories : Amount Measure
Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g Elderberries without stems -(a generous lb)
Sugar to taste 1 pn
Salt 1/8 l
Milk (1/2 cup plus 1/2 Tbsp) 50 g
Butter (3 1/2 Tbsp) 1 tb
Flour From the Allgaeu area.
Pull the elderberries off their stems and briefly cook in a skillet with very little water. Then add either a roux or a smooth mixture of milk with a little bit of flour. Constantly stirring, bring to a good boil. Add a spoonful of honey. If the mush has been made with the milk/flour mixture, then pour hot clarified butter on top. In some places, pan-toasted bread cubes are scattered on top. The elderberry mush is served directly in the copper skillet. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 - - - - - - - - - - - - - - - - - -
Recipe of the day
Appetizer Meatballs Recipe By : NAWK/Internet Serving Size : 48 Preparation Time :0:00 Categories : Hot Low Fat Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round Egg Beaters® 99% egg substitute -- equal 1 egg 1/2 cup soft bread crumbs 1/4 cup skim milk 1/3 cup onion -- finely chopped 1/2 teaspoon Worcestershire sauce ---Sauce--- 1/2 cup ketchup 1/2 cup chopped onion 1/3 cup sugar 1/3 cup vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon pepper Combine the first six ingredients; mix well. Shape into 1-inch balls. In a sk illet over medium heat, brown meatballs; drain. Place in a 2 1/2-quart baking dish. Combine sauce ingredients. Pour over meatballs. Bake, uncovered, at350° F 50 - 60 minutes or until meatballs are done. Yields: 4 dozen Serving Size: 3 meatballs Calories: 85, Total Fat: 3gm, Calories from Fat: 26%, Saturated Fat: 1gm, Ch olesterol: 24mg, Sodium: 199mg, Carbohydrate: 9gm, Protein: 8gm - - - - - - - - - - - - - - - - - - NOTES : These tasty meatballs are a perennial favorite at our Christmas parties . But with such wonderful flavor, you'll get requests your-round.
Thursday, January 4, 2007
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Dear chefs we've create a new URL for our team xtreme. So start posting ur mails and photos also visit continously for a hot toe xperience
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