My consulting restaurant @ensue_sz latest event , second round of “Eat Give Revive” , which is joining forces with top Indian chefs from across Asia , to raise funds for India!
Lending a helping hand to support their country, the line-up will include four of Asia’s best Indian chefs : @chef_manav_tuli , @arorgarima , @prateeksadhu and @gaggan_anand . Together with Ensue Executive chef Christopher Kostow, they will create a special ’10-hands’ collaboration feast inspired by the culinary diversity of India for one night only.
With travel restrictions still in place, each chef will share two of their signature recipes, which will be sent over and recreated by Head chef Miles Pundasack-Poe and his team at Ensue in Shenzhen.
All proceeds from the dinner event will be donated to ‘Action Against Hunger’ towards relief efforts in India.
#ensuesz #eatgiverevive #charitydinner #manavtuli #gaggananand #arorgarima #prateeksadhu #christopherkostow #india #theworlds50best #michelinstar #michelinstarchef #actionagainsthunger #milespundasackpoe
#ensue #shenzhen #finediningrestaurant
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
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prateeksadhu 在 Agnes Chee謝嫣薇 Facebook 的最讚貼文
Our dinner at Masque:
Street foods of the south become an assortment of amuse bouche, like Kuzhi Paniyaram (pic 1&2) , it's like the egg puff waffles of Hong Kong, but its mixture is of rice milk and black broad beans and dipped into a pickled chilli sauce or sugar before eating. Masque's version added goat's brain as fillings, not only it is of local flavour but also more fine and fulfilling. The bread provided is a speciality of the Kashmir area/region called Katlam (pic 5) , it's a circular puff pastry and the locals eat it as plain bread. Chef Prateek made a few personalised condiments to go with it, smoked buttermilk, pickled jackfruits or ketchup, adding different flavours to the bread.
南部小吃在這裡化身為各款的amuse bouche,譬如傳統的Kuzhi Paniyaram,就好像雞蛋仔,只是麵糊以米漿和黑扁豆製成,吃的時候蘸辣椒醬或糖,Masque的版本是注入了羊腦內餡,符合地道口味之餘,內容又更充實精緻些。在這裡的佐餐麵包是Kashmir地區的特色麵包Katlam,是一種圓形的酥餅,在當地只是淨吃。Chef Prateek的設計是配上自家製的煙燻白脱牛奶、醃漬大樹菠蘿或番茄醬一起吃,是Masque自成一派的配搭系統,更為豐富美味。
@prateeksadhu @masquerestaurant @theworlds50best @aditidugar
#kuzhipaniyaram #katlam #indianstreetfood @ Masque
prateeksadhu 在 コバにゃんチャンネル Youtube 的精選貼文
prateeksadhu 在 大象中醫 Youtube 的最佳貼文
prateeksadhu 在 大象中醫 Youtube 的最佳貼文
prateeksadhu 在 Episode 1: Prateek Sadhu | Meet The FoodSuperstars 2022 的推薦與評價
Now that Chef Prateek Sadhu has left Masque, the restaurant he created, step into the world of one of India's most experimental chefs. ... <看更多>
prateeksadhu 在 Interview with Prateek Sadhu, Executive Chef & Co-Owner ... 的推薦與評價
Chef Prateek Sadhu grew up around family farms, leading him to the kitchen by his tenth birthday. His mother and aunt taught him cooking ... ... <看更多>
prateeksadhu 在 Prateek Sadhu - Facebook 的推薦與評價
Prateek Sadhu. 1040 likes · 1 talking about this. Executive Chef at Masque Restaurant, Mumbai. ... <看更多>