Vivaldi on a plate – Seasons Dining Room stirs up the imagination
In a corner of west London Seasons’ chef Diego draws his culinary muse, as his musical predecessor and fellow Venetian Vivaldi did, from the four seasons.
To read more follow the link below:
http://www.concentriccircles.biz/blog/vivaldionaplate_seasonsdiningroom
The accidental chef – Manoj Vasaikar founder of Indian Zing
Founder of Indian Zing, the only Indian restaurant awarded with two Michelin couverts in London’s W4-W6 postcodes, Manoj Vasaikar says he became a chef purely by accident.
http://www.concentriccircles.biz/blog/ManojVasaikarIndianZing
Indian Pesto? Angela Malik says why not?
Purists may say pesto is an Italian basil and pine nut accompaniment with pasta. Angela Malik says pesto merely means “paste”.
http://www.concentriccircles.biz/blog/indianpesto
The lady of all teas: Melissa Choi explains how to make a better cuppa
In the Chinese tradition, to wish a guest long life, dried chrysanthemum flowers are floated in a cup of green tea. Today, the same traditions are practised with blossom teas, a new art of enjoying a time-old tradition.
http://www.concentriccircles.biz/blog/MelissaChoiBlossomTea
Can small brands survive – Karimix’s Monica Chia says yes
What can a small brand do to survive in a fiercely competitive market? Not much, you may think. With no budget to cut or staff to make redundant the simplest thing in a recession might be to sell to a bigger brand, wind up or stay still. Not so, says, Monica Chia, an entrepreneur who bought the rest of Karimix shares, a sauces, dips and pickles company in December 2007.
http://www.concentriccircles.biz/blog/Karimix
Anila Vaghela – the “sauce winner” of the family
Anila Vaghela, the founder of Anila’s Authentic Sauces is a unconventional entrepreneur – and here are five reasons why.
http://www.concentriccircles.biz/blog/AnilaVaghela
A rose by any other name? Cyrus Todiwala says a name is everything
Cafe Spice Namaste in east London, well-known for its flamboyant and colourful decor and being one of the first few Indian restaurants that simply could not be called “a curry house” says a name is everything.
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