Lavas Cone with Goat Cheese Mousse & Onion Marmalade – Chef S

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  SERVINGS: 2 portions   INGREDIENTS:-   Ingredients for Lavas Cone   2 ½ cups bakery f lour 1 teaspoon salt ½ teaspoon sugar 2/3 cup milk 1 egg 2 tablespoons butter, melted 1/3 cup oil Sesame seed Pepper   Ingredients for Goat ...


Parma Ham Wrapped Chicken with Marsala Cream Sauce – Chef Sammya M

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  SERVINGS: 2 portions   INGREDIENTS:-   For Parma Wrap Chicken   2 chicken breast, skin removed 1 tbsp olive oil 1 finely chopped onion 1 clove chopped garlic 2 tbsp chopped parsley 1 tbsp basil 100 gm Scarmoza cheese 4 slices of Parm ...


Scottish Salmon with Lemon Caper Butter Sauce – Chef Sandip Acherj

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  SERVINGS: 4 portions   INGREDIENTS:-   Salmon Fillet 640 gm Dijon Mustard 40 gm Cheese amul 20 gm Jchilli pwd 10 gm Caper 20 gm Salt 25 gm Dil leaf and spring 15 gm Black pepper crushed 10 gm Olive oil 30 ml Lemon (lemon juice) 2 pcs Butt ...


Copa Lolita – Chef Sandip Acherjee

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  SERVINGS: 8 portions   INGREDIENTS:-   Double Cream – 500 ml Milk – 500 ml Milk Maid – 200 gm Sugar – 60 gm or 4 table spoon Egg – 9 nos. Vanilla Essence – 5 ml Dark Chocolate (Cup) – 350 gm (for garnish)   DIRECTIO ...


Organic Tomato Basil Soup with Parmesan Pudding – Chef Sammya Maju

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  SERVINGS: 4 portions   INGREDIENTS:-   For Organic Tomato Basil Soup   • 1 kg organic farm fresh plum tomatoes. • 1 medium chopped onion. • 1 tbsp of olive oil. • 2 garlic clove crushed. • 1 tsp of ground pepper. • 10 gra ...


Monsoon mixed Seafood Sizzler – Chef Sammya Majumder

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  Serving for 2   Ingredients:-   • Basa fillet- 180gm • Basa mince- 50gm • Prawn( 18 count)- 4 no • Squid- 2 no; medium sized • Garlic chop- 10gm • Parsley chop- 5gm • Basil julienne- 5gm • Mixed lettuce- 50gm • Lemon jui ...

1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.