Culinary Experience
40 years
Chef’s Recipes
1500+
Professional Speeches
600+
Countries Travelled
46
Awards & Recognitions
20+
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Dr. Chef Soundararajan’s Guinness World Record
Dr Chef Soundararajan holds the Guinness World Record for setting up and running a pop up Fine Dining Restaurant at world’s highest altitude along with Chef Sanjay Thakur. It’s indeed an accomplishment to be proud of, as Guinness Book of Records has recorded the feat, and declared Tiryagyoni, the fine dining pop up operated somewhere on Mount Everest by these Indian chefs as the ‘highest altitude pop-up restaurant’. Read more about their record here.
Dr. Chef Soundararajan’s Guinness World Record
Dr Chef Soundararajan holds the Guinness World Record for setting up and running a pop up Fine Dining Restaurant at world’s highest altitude along with Chef Sanjay Thakur. It’s indeed an accomplishment to be proud of, as Guinness Book of Records has recorded the feat, and declared Tiryagyoni, the fine dining pop up operated somewhere on Mount Everest by these Indian chefs as the ‘highest altitude pop-up restaurant’. Read more about their record here.
The Essential Culinary Guide
Dr Chef Soundararajan in his book ‘The Essential Culinary Guide: Back to the Basics‘ really takes you back to the basics of food… right from buying ingredients to storing and cooking them.
For instance, there are several methods of preserving culinary herbs: to keep them fresh, keep the stems in cold water or wrap them in paper towels and refrigerate. If you want to store for three months put them, after washing and drying in a jar or oil or wash, chop and freeze.
While techniques like these are commonly known, this is just the tip of the ice berg, you’ll find over 3000 such techniques starting from simple ones to complex state of the art techniques. Read the article ‘Flavoured with simple details‘ by clicking here, where Chef Soundar talks about his book.
The Essential Culinary Guide
Dr Chef Soundararajan in his book ‘The Essential Culinary Guide: Back to the Basics‘ really takes you back to the basics of food… right from buying ingredients to storing and cooking them.
For instance, there are several methods of preserving culinary herbs: to keep them fresh, keep the stems in cold water or wrap them in paper towels and refrigerate. If you want to store for three months put them, after washing and drying in a jar or oil or wash, chop and freeze.
While techniques like these are commonly known, this is just the tip of the ice berg, you’ll find over 3000 such techniques starting from simple ones to complex state of the art techniques. Read the article ‘Flavoured with simple details‘ by clicking here, where Chef Soundar talks about his book.
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