Hi, I’m R.S.Aditya.
With more than 5 years of work experience in restaurant and hotel industry, I am thrilled to be a working Chef and Recipe writer. Being a Le Cordon Bleu graduate from Australia, it gives me exposure to crafted recipes from around the world. With my roots from Hyderabad, India, you will come across unheard recipes and how to elevate it to professional level.
As a recipe writer, I would like to share insights of fine dining establishments and how an amateur can focus on right techniques to make it next level at home.
My Approach:
The Cilantrophist is a library of recipes which can be inspiring for chefs new to this industry. It also guides the home cooks to elevate their skills and thriving on gourmet food. I want to share tricks & techniques which as a Chef takes years to master. These techniques are exclusive only to people working in commercial kitchens and hard to find on the internet.
whats new with my recipes?
My recipes are detailed and share quality dishes which are capable to be in a restaurants menu. Every recipe has stages which will make it easier for a reader to follow instructions. The recipes are also crafted to give it depth and flavour, not just by me but chefs whom I have worked with.
Why the cilantrophist?
As a chef, you are always looking to gather information and improve your palate. The internet is a funny place, there is so much information but few can be trusted. This is my first attempt to change this approach. The recipes are similar to each other and the method is so short, its challenging for a reader to actually get the desired results. Either all the sites are full of ads or marketing campaigns.
To break these barriers, I started “The Cilantrophist” to give in depth story and the right techniques to experience some of the most amazing food dishes.