ARN reporter and foodie explorer Michelle Loxton recently went on a mission to find out about Bengali cuisine. The team behind this foodie night out was popular foodie blogger and editor Ishita Saha and Michelin star chef Atul Kochhar. Michelle discovered just how much Bengali chefs like to use mustard seeds and how Bengali chefs are the best pastry chefs in India. 

ARN reporter and foodie explorer Michelle Loxton recently went on a mission to find out about Bengali cuisine. The team behind this foodie night out was popular foodie blogger and editor Ishita Saha and Michelin star chef Atul Kochhar. Michelle discovered just how much Bengali chefs like to use mustard seeds and how Bengali chefs are the best pastry chefs in India.&nbsp;

Dubai Today - Thursday Brunch

The Thursday Brunch - Bengali Cuisine 31.12.2015

28 June 2018: Helen Farmer welcomes you to today's packed Thursday Brunch. First we have Bill & Michele Johnson from Pitfire Pizza, Riath Hamed from Balqees Honey and Executive Chef from INKED, Hadrien Villedieu. They are talking about foodie journeys and travel as well as covering this week's News stories. 

28 June 2018:&nbsp;Helen Farmer welcomes you to today's packed Thursday Brunch. First we have&nbsp;Bill &amp; Michele Johnson from&nbsp;Pitfire Pizza,&nbsp;Riath Hamed from Balqees Honey and Executive Chef from INKED, Hadrien Villedieu. They are talking about foodie journeys and travel as well as covering this week's News stories.&nbsp;

The Thursday Brunch: Foodie Travel

28 June 2018: We have a special from Suzanne Radford as she delves into French butter!  Suzanne heads to France and speaks to some of the finest dairy producers and chefs about butter and how its used in French gastronomy.

28 June 2018: We have a special from Suzanne Radford as she delves into&nbsp;French butter!&nbsp; Suzanne heads to France and speaks to some of the finest dairy producers and chefs about butter and how its used in French gastronomy.

The Thursday Brunch: Butter of Europe

21 June 2018: Helen Farmer welcomes back Executive Chef Jitin Joshi from Taj Hotel for an olfactory Thursday Brunch Panel. Joining them at the table are Courtney Brandt from A to Za’atar and Shabnum Stumpf from BB Social Dining.

Discussing the sense of smell and its role in food and dining. What smells take you back to your childhood? What is your favourite culinary aroma and what feelings, sensations and memories does it inspire in you? Your sense of smell makes up to 95% of your eating experience and the number of unique smells you can register is infinite. Some restaurants purposefully pump out smells outside their premises to entice customers in. 

21 June 2018:&nbsp;Helen Farmer welcomes back Executive Chef Jitin Joshi from <a style="backface-visibility: hidden; background-color: transparent; box-sizing: border-box; color: #0057a6; text-decoration: none; -webkit-tap-highlight-color: transparent; padding: 0px; margin: 0px;" href="https://www.tajhotels.com/en-in/home/?_ga=2.65673262.183129.1529572285-841685635.1529572285" target="_blank" rel="noopener">Taj Hotel</a> for an olfactory Thursday Brunch Panel. Joining them at the table are Courtney Brandt from<a style="backface-visibility: hidden; background-color: transparent; box-sizing: border-box; color: #0057a6; text-decoration: none; -webkit-tap-highlight-color: transparent; padding: 0px; margin: 0px;" href="https://atozaatar.com/" target="_blank" rel="noopener"> A to Za&rsquo;atar</a> and Shabnum Stumpf from <a style="backface-visibility: hidden; background-color: transparent; box-sizing: border-box; color: #0057a6; text-decoration: none; -webkit-tap-highlight-color: transparent; padding: 0px; margin: 0px;" href="http://www.thisisbb.com/" target="_blank" rel="noopener">BB Social Dining</a>.
<p style="backface-visibility: hidden; background-color: transparent; box-sizing: border-box; color: rgba(0, 0, 0, 0.87); font-family: &amp;quot; open sans&amp;quot;,helvetica,arial,sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; padding: 0px; margin: 22.4px 0px 0px 0px;">Discussing the sense of smell and its role in food and dining. What smells take you back to your childhood? What is your favourite culinary aroma and what feelings, sensations and memories does it inspire in you? Your sense of smell makes up to 95% of your eating experience and the number of unique smells you can register is infinite. Some restaurants purposefully pump out smells outside their premises to entice customers in.&nbsp;

The Thursday Brunch - Bengali Cuisine 31.12.2015

Dubai Today - Thursday Brunch

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