Yogesh Singh

My current blog is a must read for all those who are associated with Food production, kitchen and also for those who work in kitchen. As each sector is experiencing heavy growth and development, Kitchen is not an exception either. The fundamentals of kitchen have excelled and the quality of kitchen has been enhanced as well. The detail regarding this topic can be read more appropriately in  Principles of Food Production Operations . Hazard Analysis & Critical Control Point is a system adopted by Codex Alimentarius Commission. It is conceptualized with a set of principles that actually is the framework of this systematic system, based on science. It identifies specific hazards, evaluates and provides measures for their control to ensure the safety of the food. Thus actually it is a tool that assesses hazards and thereby establishes control systems. It has mushroomed to such a level, that it has become the need of the hour in food sector operations. HACCP is conc

In current scenario, the markets are flooded with organic food products and this has become the reason for penning down this blog ; as so much of ‘Organic food’ is heard all across and which has created curiosity to understand and demystify the concept regarding in and out of Organic foods. The popularity of organic food has mushroomed immensely and hence it cannot be ignored. It won’t be an exaggeration to state that this is the latest food trend in market and along with has gripped huge economy in its clutches. This brief and concise blog would help the readers understand the concept behind the Organic Foods. Certain content of this topic is from my book based on Fundamentals of Food Production -  Principles of Food Production Operations .  Simply, Organic foods can be described as those foods which are grown without using any synthetic fertilizers, pesticides, germicides and also without the use of genetically modified organisms . People these days are

Indian cuisine has many aspects and it keeps unfolding various mysteries from time to time with utter surprise. It has been blessed with varied shades and each shade is as beautiful as other. In this multifarious shades of taste, delicacies, flavour, culture and tradition; the most prominent shade emerging like rainbow is " Paan ". The grace of Paan has increased continuously from ancient era and is welcomed wholeheartedly by all generations of distinct era.      I have described almost all aspects of Indian cuisine in my book  A Culinary Tour of India  and hence Paan is no exception to it. I would commit with slight pain and grief that Paan after having so much of grace, acceptability, and depiction of honour imparted to it has been not crowned correctly in true sense.  So, this blog of mine is an attempt to uplift the respect granted to "Paan". Certain parts of the blog is an Excerpt from my book awarded with World Gourmand Coo