Warning: Division by zero in /home/kitchenaidindia/public_html/blog.kitchenaidindia.com/wp-content/themes/kitchenaid/header.php on line 356
Diwali Offers
3652

Prawn Tortellini with Carrot Textures

By: KitchenAid India

Recipe by Chef Suprabhath Roy Chowdhury
– Executive Chef- Le Meridien, Gurgaon

READ MORE
365

RAPID FIRE WITH CHEF SUPRABHATH ROY CHOWDHURY

By: KitchenAid India

In talks with Chef Suprabhath Roy Chowdhury
– Executive Chef- Le Meridien, Gurgaon

READ MORE
352

Taar Korma

By: KitchenAid India

Recipe by Chef Vivek Bhatt, Executive Chef – JW Marriott Hotel New Delhi Aerocity

READ MORE
351

Rapid Fire with Chef Vivek Bhatt

By: KitchenAid India

In talks with Chef Vivek Bhatt,
– Executive Chef
JW Marriott Hotel New Delhi Aerocity

READ MORE
354

TIRAMISU

By: KitchenAid India

Recipe by Chef Aungshuman Chakraborty - Executive Chef- The Lalit, Mumbai

READ MORE
353

RAPID FIRE WITH CHEF AUNGSHUMAN CHAKRABORTY

By: KitchenAid India

In talks with Chef Aungshuman Chakraborty
– Executive Chef- The Lalit, Mumbai

READ MORE
345

WHISKY CHOCOLATE & GIANDUJA DOME

By: KitchenAid India

Recipe by CHEF ASHISH UGAL, Executive Sous Chef, The Taj Mahal Hotel, New Delhi: Whisky Chocolate and Gianduja Dome

READ MORE
344

RAPID FIRE WITH CHEF ASHISH UGAL

By: KitchenAid India

In talks with CHEF ASHISH UGAL, Executive Sous Chef, The Taj Mahal Hotel, New Delhi

READ MORE
3402

Herb Infused Grilled Lamb Chop

By: KitchenAid India

Recipe by Chef Harpreet Singh Sahai, Executive Sous Chef, Hyatt Regency, Mumbai: Herb-infused grilled lamb chop with oven roasted potato wedges and walnut ratafia

READ MORE
340

Rapid Fire with Chef Harpreet Sahai

By: KitchenAid India

In talks with CHEF HARPREET SAHAI, Executive Sous Chef, Hyatt Regency, Mumbai

READ MORE
ABOUT THE BLOG

The Kitchenaidindia ™ is all about possibilities, passion, prowess, inspiration and a shared love for all things food. Explore recipes, take on challenges, find tips, learn about events and so much more. Because when you have the culinary world at your fingertips, there's so much more to make.