Historically, women were generally relegated to the jobs of house cooks or pastry chefs in the culinary industry. Female chefs, on the other hand, have broken through the glass ceiling and are at the forefront of the culinary revolution.

Time and again being ‘emotional’ is an excuse used to keep women out of male dominated places. Be it higher positions in the corporate sector, or in this case professional kitchens.

Subhashree Basu does not discriminate when it comes to good food. She learned about the importance of ingredients from books by Nigel Slater, Simon Hopkinson and Nigella Lawson. But she is also someone who relishes Rajma Chawal at a roadside food joint or a simple Kerala Sadhya. After several years at a corporate job, she […]