July 28, 2004
A new beginning: The Chef's diary
Hello folks. I am that scary fella you see in the top right corner. I also happen to be the chef and owner of Shiok Far-eastern Cuisine in Indiranagar. Being a former Web geek, I wanted a restaurant web site that was "alive" - something that changed often enough to keep my customers coming back.
Well, this is that entity. Roughly twice a week or so, I will update this section of the site to feature recipes, food guides, cooking tips and techniques. I love to write, and I'm also passionate about cooking good food, so this is the perfect way to bring both those interests together. Hopefully, I'll manage it all without boring you to tears.
Of course, part of a site being "alive" is interacting with readers. So every entry on this section has a comments link where you can share your opinions and ask for clarifications if I'm not clear enough. Please do use it. I'd love to keep in touch with my readers.
Lastly, if you have ideas for future columns or questions about Asian food, please use the contact form and send me an email. I actually read it all.
Thanks,
Madhu Menon
Chef / Owner - Shiok
(If you liked this article, please do visit Shiok, my restaurant in Bangalore or recommend it to a friend.)
11 comments
Good read
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I do love seafood and Eastern Asian cuisine. will drop in with a couple of my friends when I'm down there :) I like the look of the food on the website. that's reason enough :)
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I did hear about you opening a new restaurant on Kiruba's website. But came here thru Shanti's and just wanted to let you know that the concept of an "alive website" for a restaurant is just awesome. I would really appreciate if you post some good vegetarian recipes. I have always had problem with tofu, in that it crubmed or was too soft. I've tried frying it in a wok for a few minutes but not too happy with the results. Do you have any tips for that? Thanks, and keep up the good work
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