Horse Racing in Japan

Chicken forms a vital part of the Indian non vegetarian cuisine. Chicken has proteins, carbohydrates and calcium, making it great nourishment for your body. Right from the north of India to the south, there are various ways of cooking chicken. You can try delicious chicken kebabs, curries, biryanis, even cutlets and other chicken recipes.

In north India, especially in Punjab and the city of Nawabs, Lucknow, chicken is a chief component. The Murg Tandoori (Indian Barbequed Chicken) is a mouth watering preparation made in just about 15 minutes of time. The chicken is marinated in yogurt and seasoned with Tandoori Masala.

Another famous chicken recipe is the chicken Makhani or the butter chicken. This recipe is famous all over the world. The recipe has a thick flavor of spices, butter and chicken making it extremely sumptuous.

The Chicken Biryani Awadhi is a delicacy from Luck now. This recipe dates back to the Mogul era. Rice and meat are cooked separately and then layered, earning it the name pakka Biryani.

Down south also, there are some famous chicken recipes that one cannot afford to ignore. The Hyderabadi Biryani is savored in all parts of India and forms an integral part of the Indian cuisine. It is colorful and made of rich spices. The Telengana cuisine and the Mughlai cuisine blended in the Nizams kitchens to form the Hyderabadi Biryani.

Other chicken recipe from the south includes the Chicken Chettinad which is a popular delicacy in Tamil Nadu and Kerala. And since the south is known for its spicy flavor, Chicken Chettinad is considered as a fiery recipe best served with Paratha.

Besides the curries and the biryanis, you can also try chicken kebabs. It serves as an appetizer. You can make it with vegetables.They’re colorful and vibrant, and can be a great way to get kids and fussy eaters eating vegetables and chicken.

From a pool of amazing and exotic Indian chicken recipes, you can choose your pick. To cook any of these recipes, all you need to do is go on the net and get their recipe. There is enough to try for every week!

South East Asia measures nearly two million square miles across, holds a population of over 600 million people and includes 10 different countries. Yet if you look at the noodle soups of Vietnam or the fried rice found in Singapore, there’s one thing that these cuisines all share – influences from Chinese culture, something that chefs at School of Wok make it their job to know a lot about.

This influence of Chinese culture in no way means that each country and region does not possess it’s own unique traditions and flavours with their own cuisine, but it’s undeniable that you can see elements of Chinese flavours and techniques wherever you look.ok.

Woks, which originated from the Canton region of China, are the most common and versatile of the cooking utensils used across SE Asia, in which foods can be stir-fried, steamed, deep-fried, braised or even smoked. In fact, the Chinese are said that have brought their stir-frying methods to the rest of the continent as merchants travelled across the region for thousands of years.

As for the food of SE Asia, rice and noodles, now fundamental ingredients across the region, were originally Chinese foods that later found their way into kitchens further south. These ingredients are now considered to be staples across the whole region, and take their place amongst national dishes of many SE Asian countries – such as Vietnam (Pho), Thailand (Pad Thai) and Malaysia (Nasi Lemak).

Furthermore, the cuisines of the South East would be completely different without soy sauce, which was invented in China sometime between the third and fifth centuries. The influence of Chinese culture on the rest of SE Asia can be plainly seen through the use of this indispensable condiment with the majority of meals using it in one way or another.

More recently as example of Chinese influence, dim sum, unarguably a Chinese invention, has spread across the continent with steamed buns and boiled dumplings being served across the region, updated with each country’s individual twist.

Living in a multicultural city like London more and more the food industry has an obligation to represent cultures from a variety of different influences. School of Wok, a recreational cookery school in Covent Garden, has made it’s mission to represent a variety of Asian cuisines and heritage. As well as a number of Chinese cookery courses and Dim Sum courses, School of Wok teaches a host of different cuisines from across South East Asia, highlighting each countries key ingredients and unique flavours. Whether it’s Thai cooking classes, tips about Thai food or think Malaysian cooking lessons, School of Wok specialises in a variety of Asian cuisines, cooking techniques and cultures.

Schoolofwok, a leading cookery school in London, offers a variety of Chinese Cookery Courses. We also provide chef Courses and Thai Cooking Lessons. If you want to join cooking classes you can directly visit our site:

Working on your feet every day will equal a great deal of fatigue and it can be very hard on your feet and legs. Additionally, working in a food service environment will often lead to walking on wet or slippery floors. It is important that people who work in these types of environments have appropriate footwear. Mozo chef shoes provide a number of options designed specifically for those professionals working in food service. The footwear offered by Mozo chef shoes is not just functional and comfortable, it is also stylish in design. After all, there is no reason why work related footwear should be boring!

The Mozo chef shoe is designed specifically for people who will be on their feet 8-12 hours a day. That means the shoes are designed to be as comfortable as possible, avoiding damage or injury to the feet. What makes the Mozo chef shoe so different from other foodservice related work shoes? It all has to do with the design. These shoes are anything but boring. Just consider the following examples: the Bacon shoe, the Egg shoe, the Downtown shoe, and the Sanchez shoe, all from Mozo Shoes.

Bacon Shoe

The Bacon shoe includes everything that you would expect from the Mozo chef shoe, including comfort, light weight, cushioned insoles and larger toe area. However, the stand out factor of the bacon shoe would be the design. These shoes include a black finish with fun and funky sizzling bacon across the toe and top portion of the shoe itself.

Egg Shoe

If bacon is not your style, then you could consider the Egg shoe. Like all Mozo chef shoe options, this one is light weight, gel cushioned, large in the toe area and includes a slip resistant spider traction bottom. The difference in the Egg shoe would include the design of a sunny side up fried egg on the top portion of the shoe.

Downtown Shoe

If you would like something a little less trendy and a little more modern, then consider the Downtown shoe. Designed by Chef Marcus Samuelsson, this option in the Mozo chef shoes includes all traits for comfort and safety. The outside includes a mostly black design with a modern color block white half on the top and front.

Sanchez Shoe

A final option to consider would be the D.O.D. Sanchez shoe, from Chef Aaron Sanchez. This option for the Mozo chef shoe includes a significantly Mexican flair. The main shoe is red and the top of the front is white. The design on the white background is what makes this shoe stand out. The Sanchez shoe includes a Mexican Sugar Skull, which is closely related to the holiday Dia de los Muertos, the Day of the Dead.

Mozo chef shoes offer safety and comfort for those who work in the food service industry, but they offer something more: fun, flair and style.