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     Godfather Bewarse Legend Username: Godfather Post Number: 72836 Registered: 03-2004 Posted From: 212.60.115.186 Rating: N/A |
Sanjay’s an interesting example of how much professional chefs can do to reach out to the public in these times, when the Internet makes all barriers obsolete. He studied hotel management in Hyderabad and then worked for the ITC hotels in Gurgaon, Chennai, Agra and Jaipur. He then moved to Chicago in 1998, where he eventually started his own restaurant Sizzle India. It was successful enough to become a chain, but four restaurants and seven years later, Sanjay decided life was getting monotonous. “I decided to sell all of them and take a two-year vacation. Food is my passion — doing business is not… All I wanted to do was cook.” During the vacation, he bought himself a video camera. By September 2007, Sanjay had set up a slick studio in Chicago and began recording his first 150 recipes. “I just used the restaurant favourites,” he says, “Because everyone wants to know how to make butter chicken, chicken 65, chicken tikka.” Then came the basic cooking: pakoda, sambar, chutneys. The show is largely based on requests from his large and loyal fan following. Now, he’s moved back to India, to Hyderabad, and his website’s finally making money, though the videos are still free. “People who like the recipes donate money. And, there’s also some advertising on the site.” superu kadha asala vidu.. Hyd loo BHEL daggira 3 floors illu , 4 kukkalu.. enjoy chestunadu.. |