The Culinary Institute of America

Interview with Chef Chalapathi Rao, at Simply South in Hyderabad, India

Master Chef Chalapathi Rao talks about the importance of vegetables in south Indian cooking at his restaurant, Simply South, in Hyderabad, India. He specializes in traditional vegetarian cuisine of the five southern states of India, always using seasonally available produce.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Vegetable Haleem at Google’s Hyderabad, India Campus

Join the team at Google’s Hyderabad, India campus, as they create this delicious and wholesome Vegetable Haleem. A haleem is a stew, traditionally made by slow-cooking meat, lentils, and spices, popular in South Asia, the Middle East, and Central Asia. This vegetarian version of haleem replaces the meat with a mix of vegetables, and uses whole grain millet to replace polished grains.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Vegetable Kofta at Google’s Hyderabad, India Campus

Google’s Hyderabad, India campus strives for zero waste in its dining services. Executive Chef Pavan Kumar, shows how he uses the leftover peels of carrots and beets to make vegetable kofta. Kofta are a type of meatball found in South and Central Asia, the Middle East, and North Africa. In this more healthful version, the kofta is baked rather than fried, and made with a blend of spiced vegetables in place of ground meat.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

In the Kitchen of Google’s Hyderabad, India Campus

The dining services at the Google campus in Hyderabad, India, promote balanced food choices that emphasize a plant-forward diet inspired by India's culinary heritage. Google focuses on intuitive healthy options, sustainable hydration, and healthier cooking practices. It prioritizes local produce and bold flavors while striving for zero waste. Chaitanya Uppaluri and Sebastian Schwitzer from the culinary team at Google bring us behind the scenes of the Hyderabad Google campus kitchens to give us an inside look at Google’s food choice architecture.
 
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Introduction to the Plant-Forward Kitchen: South India

Discover the rich culinary heritage of south India and the power of plant-forward cuisine as we learn about the ingredients and dishes that make this region unique. Join us on a journey through "The Plant-Forward Kitchen: South India” as we explore the kitchens of Kerala and Telangana.
Kerala is located in the southwest corner of India on the Malabar Coast, famous for its tropical palm tree-lined beaches and canals. Known as the "Land of Spices," Kerala played a key role in the spice trade with Europe as well as with many ancient civilizations. We also explore the capital city of Hyderabad in the inland state of Telangana. We learn about the emblematic dishes of Hyderabadi cuisine, also known as Deccani cuisine.
From street food, restaurants, home kitchens, and even the high volume dining services at Google’s Hyderabad campus, we will learn how the region is known for its use of rice, coconut milk, tamarind, curry leaves, and a complex blend of spices. We will meet some of the passionate chefs who are leading the charge in southern India’s plant-based dining, and who will show us innovative techniques to elevate your own culinary skills.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Mexican Chocolate and Almond Butter Toffee

This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee.
Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee

Caramelized Almond and Almond Butter Bonbons

These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps.
Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons

Vegan Alfajores de Maizena Cookies

Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel.
Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores