a chef known by people should talk about how for remove toxic substance from vegetables so many user of milk , water if tht contaminatedtoday chef known more knowledge about edible oil contamination , water , masala powder and so many vegetable market we all that able to understand how to choose but how for that good when we intake toxic substance related to oil spil fish consumption taking place how do u perceive that , or any toxic substance how for hotels do have any public expert member to rely on purchasing best vegetable , fruits ,oil , milk , meat how that is not shared so for all that demand when chef or major hotel they have renderd service not even spilling it errors always there to make to progress but that is not that end effective usage of picking vegetables meat ,masala pockets , fruit ,w ater oil so many things are imbibedy that attention by a chef worked in national and internatinal level should have shared about public understanding take a look about oil spill in chennai,second eluru district in andra pradesh mystrey disease attacked y that taken in to account to say water , storing capacity tanks should be periodically looked after and people are more restricted to have anything produce from differnt fields of crops in the market , even market almost make u dark to understand which region it has come and it has given it as consumer or customersall that former welath health said today that kills people mind to promote anything under the earth this all so much agigation on understandng the mystery of making poltical busienss they snub so many things to rely on to understand eachdistrict places highly demanded
Dr. Damodharan Kothandaraman, professionally known as Chef Damu,[1] is an Indian celebrity chef. He has hosted numerous cooking shows and reality cooking competitions in various Tamil language television channels, most notably serving as a judge on Cooku with Comali which was telecast on Star Vijay. In 2010, he received a Guinness World Record for the longest cooking marathon by an individual.[2] He became the first Indian chef to receive a Ph.D in Hotel Management and Catering Technology. His doctorate was awarded by the University of Madras in 2004.[3] He has made a few appearances in Tamil films. He has played a significant role in popularizing South Indian cuisine both domestically and internationally, leaving behind a lasting legacy in the culinary world.
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In December 2010, Damodharan cooked 617 dishes consisting of 190 kilograms of food in a day. He began cooking at 8 o'clock in the morning on 21 December and cooked for a period of 24 hours, 30 minutes, and 12 seconds. Chef Damu authored several cookbooks, sharing his recipes and culinary insights with a wider audience. His books became bestsellers, attracting readers who were eager to learn authentic South Indian cooking techniques from a master chef.
In addition to his television appearances and cookbooks, Chef Damu conducted numerous culinary workshops and demonstrations. These workshops provided aspiring chefs and cooking enthusiasts with hands-on experience and practical knowledge, helping them improve their culinary skills.[4][5] Damodharan was also a judge at The Hindu's Our State Our Taste competition for 15 cities in Tamil Nadu.[6]
Perfect measures! I really wanted to make this at home and followed a star chef receipe. .but it was too much with over ghee etc. .this was the best! I added some turmeric powder and asofoetida. .finger licking good! 5 stars! ? 589ccfa754
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