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Chef Abhijit Saha | Food, Wine and Travel

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Chef Abhijit Saha | Food, Wine and Travel | chefabhijitsaha.in Reviews

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1

Accolade for a Modernist (Avant Garde) approach to Indian food | Chef Abhijit Saha

https://chefabhijitsaha.in/2014/12/16/accolade-for-a-modernist-avant-garde-approach-to-indian-food

Food, Wine and Travel. Accolade for a Modernist (Avant Garde) approach to Indian food. While Singapore’s discerning diners have warmly embraced Saha,. Where we have been showcasing Indian cuisine with an avant-garde approach, being named Best New Restaurant at the annual RAS (Restaurant Association of Singapore) Epicurean Star Awards. I like to think of it as the analysis and understanding of dining psychology and the science behind it. To me, an avantgardeapproach can transform dining on Indian food...

2

About | Chef Abhijit Saha

https://chefabhijitsaha.in/about

Food, Wine and Travel. 09/07/2015 at 12:08 pm. Hello Chef Saha,. I’m the executive editor at TownTrendz Bengaluru magazine which we just launched on July 5th. It is about hyperlocal food and lifestyle. We are working on the August issue and I am writing on Molecular Gastronomy. I would like to feature an article on you and how you use Molecular Gastronomy techniques at Caperberry. Please consider my request and do get back to me on how we can take this forward. Leave a Reply Cancel reply.

3

Photography | Chef Abhijit Saha

https://chefabhijitsaha.in/category/photography

Food, Wine and Travel. Saha at the spectacular World Gourmet Summit 2015. Singapore’s annual World Gourmet Summit is, without doubt, one of the premier culinary events on the global calendar. This year, it was my happy privilege to have Saha Signature Indian Restaurant and Terrace Bar participate in this culinary extravaganza. Gastronomy in Motion — Theme for World Gourmet Summit 2015. Guest Chefs at WGS 2015. Parmesan cheese kulfi with Mango Sorbet. Opening Reception and Awards of Excellence. The signat...

4

Recipes | Chef Abhijit Saha

https://chefabhijitsaha.in/category/recipes

Food, Wine and Travel. The Art of Cooking with Sparkling Wine. Sparkling Wine Tossed Mixed Mushrooms. Preparation time 45 minutes. Cooking time- 7 minutes. Ingredients – Quantity. Milky mushrooms – 75 gms. Button mushrooms – 75 gms. Shitake mushrooms (dry) reconstituted – 25 gms. Fresh oyster mushrooms – 75 gms. Morels (dry) – reconstituted – 20 gms. Horn of plenty (dry) – reconstituted – 25 gms. Garlic chopped – 2 tsp. Olive oil – 2 tbsp. Sparkling wine – 4 tbsp. Extra virgin olive oil – 2 tbsp. Place t...

5

Saha | Chef Abhijit Saha

https://chefabhijitsaha.in/tag/saha

Food, Wine and Travel. THE MUSEUM WINE COLLECTION, RARE INDEED. Getting better with age, like wine’, they say. The magic, of course, lies not so much in the ageing, but in the wine itself. Only fine wines age elegantly. The very best can reveal their pleasures even after a 100 years in the bottle. At Saha and Buyan Restaurants in Singapore. Who also happens to be the investor behind Saha and Buyan. More recent vintages of Veuve Clicquot. Made during the time of Madame Clicquot herself. It is widely a...

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TIDES - Making The Difference | Leadership Summit

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AN OLD STORY GOES LIKE THIS:. The colonizers of the country gradually moved westward and each time they conquered new lands, they’d soon put up new fences to protect them. Thus, along with the conquerors, the fences too moved westward. One day when a new fence was being erected somewhere in the heartland, an Indian whose land it originally was, came up to the conquerors and asked. Like you are fencing us off from our land, are you also going to fence off the sky"? The CII Leadership Summit has a simple m...

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Food, Wine and Travel. Saha at the spectacular World Gourmet Summit 2015. Singapore’s annual World Gourmet Summit is, without doubt, one of the premier culinary events on the global calendar. This year, it was my happy privilege to have Saha Signature Indian Restaurant and Terrace Bar participate in this culinary extravaganza. Gastronomy in Motion — Theme for World Gourmet Summit 2015. Guest Chefs at WGS 2015. Parmesan cheese kulfi with Mango Sorbet. Opening Reception and Awards of Excellence. The signat...

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