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The Pro Chef Middle East - Edition 67

मैगज़्टर गोल्ड के साथ असीमित हो जाओ

पढ़ना The Pro Chef Middle East केवल एक सदस्यता के साथ 10,000+ अन्य पत्रिकाएँ और समाचार पत्र

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यदि आप सदस्यता से खुश नहीं हैं, तो आप पूर्ण धनवापसी के लिए सदस्यता आरंभ तिथि से 7 दिनों के भीतर हमें help@magzter.com पर ईमेल कर सकते हैं। कोई प्रश्न नहीं पूछा जाएगा - वादा! (नोट: एकल अंक खरीद के लिए लागू नहीं)

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मैगज़टर वेबसाइट, आईओएस, एंड्रॉइड और अमेज़ॅन ऐप पर तुरंत पढ़ना शुरू करने के लिए अभी सदस्यता लें।

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मैगज़्टर एक सत्यापित स्ट्राइप व्यापारी है।

इस अंक में

This issue puts the spotlight on food as an experience, where design, culture, and connection take centre stage. From dining rooms that feel like art galleries (p11) to neighbourhood favourites doubling as a third space, the experience now matters as much as the plate.
Jonathan Scanlon of Sarood Hospitality delves into how community-driven dining is transforming the way cities eat, meet, and connect (p16).
Our cover star, Chef Abhiraj Khatwani, shares the journey that took him from a curious cook at home to crafting inventive Thai dishes at MANAO, earning the Young Chef of the Year accolade and the restaurant’s first Michelin star on the 2025 Dubai Guide (p25).
We also dive into Chef Saradhi Dakara’s latest chapter, revealing how he leapt from Commis 3 to entrepreneur with Stellar Society Group.
Chef Glen Ballis offers a peek inside his INA playbook and favourite suppliers, while we’ve packed the issue with chef specials and inspiration from across the region.

The Pro Chef Middle East Description:

प्रकाशक: CPI-Media-Group

वर्ग: Food-&-Beverage

भाषा: English

आवृत्ति: Quarterly

It’s about food. Seriously.

Unlike other F&B trade magazines, The Pro Chef Middle East focuses on chefs and their inspiration, allowing them to demonstrate their talents as well as providing a platform for skill transfer, produce knowledge and recipe development. And, unlike other food magazines aimed at the amateur cook, it will provide enthusiastic fine diners with a real insight into the world of the professional chef, inspiring them to visit restaurants and develop their own cooking techniques and menus. For both communities, it’s a resource of new products and equipment. And for suppliers and manufacturers wanting to reach both a professional front and back of house audience and a keen amateur community, it’s an irresistible mix. The Pro Chef Middle East is a food magazine like no other in the regional market, aimed exclusively at a knowledgeable and high spending audience, interested in everything from quality knives or kitchen equipment to premium produce and speciality ingredients. If you’re serious about food, this is the place to be.