Jump to content

shagun

participating member
  • Content count

    2
  • Joined

  • Last visited

Profile Information

  • Location
    India
  1. shagun

    Indian Chefs as Food Writers

    Atul Kochhar is based in Britain. So is Anjum Ahmed. Pushpesh pant is a Food critic and not a chef by profession. Tarla Dalal i'l take. And that is what my point is-Indian chefs who are based abroad, do well when it comes to handling a career of writing books, not one but many, with their profession as chefs. whereas Chefs who are based in India itself are having to face obstacles to do the same. What could these obstacles and/or challenges possibly be?
  2. This is a general question to the readers to think and discuss why there aren't many Indian chefs pursuing the field of food writing whereas international chefs are releasing best sellers almost every year. Also if any change can be brought about by understanding the factors which are acting as barriers and obstacles for Indian chefs to pursue food writing alongside their primary careers. when we think of Indian chefs who have released books, there may be many, but only few come to mind, such as, Sanjeev Kapoor, Vikas Khanna, Madhur Jaffery etc. Again what I wish to know is that why is the awareness level low in India as far as our own chefs are concerned? with such advancements happening in this field, why is it that many chefs find food writing a challenge?
×