Kick-off your brewing skills with two carbonated classics – ginger beer and cola. Adapt citrus notes and spicy-sweet flavours for fragrant bases. Surprise yourself with these herbal formulas while learning the skills and measurements to nail these popular bevvies!
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Try making your own cola or ginger beer to offer customers a tasty alternative to their usual. Discover the techniques and some unexpected ingredients you’ll need.
Continuing on the previous video, Chef Anas showcases how to use liquid nitrogen and pressurised nitrogen to create the perfect texture for his dish. He concludes with a more complex and richer variation on the classic Rasmalai using Molecular Gastronomy.
Check out a different take by Chef Anas on preparing Rasmalai. Using the fundamentals of Molecular Gastronomy, take a detailed look on how to blend various contrasting and complimenting flavours to create this Imitation of Rasmalai, in the first part of this video.
Chef Anas shows how to use the platter on multiple levels and create a contrast with the various textures and flavours of Dahi Papdi Chaat.
Meet chef Anas, he specializes in Indian cuisine and Masters in Modern European cuisine! Chef Anas will step by step guide you on how to plate regular Indian dishes and make them look extraordinary!
The future of plating style is here! Using the fundamentals of molecular gastronomy, Chef Anas uses his expertise to present a different approach to the presenting your dishes in an artful manner.
Be guided through the plating process of Chicken Biryani with Mirchi ka Salan and Raita, using a circular dish as the canvas with Off Center style of plating.
Working with a stone finish dish and bright tones, Chef Anas, shows the plate-up of Edible Lava Coal (Dahi ke Kebab). Experiment with visualizing your dish before you plate to craft exciting plates.
Understand how to choose the perfect dinnerware when it comes to casual dining. Watch Chef Anas, vertically plate Murg Tangdi and take his best tips on how to avoid dead spaces and ease aesthetic flow.
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