New Delhi: As the fragrance of masala-fried prawns wafts through the room, a discerning audience diligently takes quick notes of the instructions given by the chef to ensure the coating is crisp and not burnt. What would probably be mistaken as a cooking class in session is in reality a clique of foodies at a culinary club learning directly from experts.
"Teaching indulgent recipes on a live cookery platform is always attractive because you can interact directly with the chef. People can ask questions, clear doubts and be a part of a group that is experimenting with food," Vijay Wanchoo, senior executive vice president and general manager of The Imperial, Delhi, told IANS.
