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Cooking with Olive Oil

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My tryst with olive oil began in New Zealand in 1989. I was the Executive Chef of an Indian restaurant with a handful of Indian cooks helping out. The kitchen was huge, so I suggested to the owner that two restaurants could be easily run from it. That was the start of another restaurant serving international cuisine.Ingredients were ordered and as the kitchen was same, it was natural to use them without much deliberation. As I took inventory at the end of the month, I realised that the consumption of olive oil had increased. What was happening?The Indian cooks had been using it for Indian food! Then it struck me. There was no resistance from traditional cooks to using a new cooking medium. What's more there was no resistance from the patrons either. It was evident that cook and consumer both were comfortable with Indian food cooked in olive oil.


Other Books by Sanjeev Kapoor

Vegetarian Finger Foods
100 Favourite Hand- Picked Recipes
Pickles, Chutneys
Iron-Rich Recipes

Published by :

Popular Prakashan

Author :



Format :

Hard Cover


8.2’ x 10.2’

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Sanjeev Kapoor

Sanjeev Kapoor, Celebrity Chef, ‘Best Chef of India’ award by the Government of India.

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