After the rice is cooked, if you press the rice should be mash able not too mushy. Now drain the excess water and keep it aside.

Marking a special place in the culinary world with his skills and knowledge in gastronomy, Tushar fulfilled his father's dream of becoming a chef.

Kedar has more than 25 years of experience in culinary arts and few awards on hand.

Anees found himself in the patisserie kitchen rather than hot kitchen within a year of starting his career.

Kashmiri cooking developed through the ages as two great schools of culinary craftsmanship – Kashmiri Pandit and Wazwaan. 

Measure your food - It's practically not possible to memorize a food list with its serving size or to carry the measuring gadgets everywhere.