Register
To receive our newsletter, click below…
People Moves
Got a people move story for Eat Out Magazine? Email clarer
@dewberryredpoint
.co.uk
Chef Vivek Singh takes his culinary talents to India
Vivek Singh from The Cinnamon Club and Cinnamon Kitchen is set to take his culinary talents to the tracks of India.
The Maharajas' Express, due to launch on 6th March, will travel across India and onboard guests will explore some of the sub-continent's finest sights, and now, thanks to Vivek Singh climbing on board, a culinary journey to each destination.
Accompanying travellers from Mumbai to Delhi, on 6th to 13th March, Vivek Singh will be hosting a series of talks, imparting his expertise on regional cuisine and the distinctive dishes India is famous for.
Alongside Vivek's talks, the itinerary encompasses a host of experiences en route.
Related Articles:
- 23 Oct 2008 - Vivek Singh launches his third cookbook
Have your say!
To comment on this article, simply enter your name and email and send us your views. Please note that your comment will appear publicly below this article once it has been processed. For enquiries please email info@eatoutmagazine.co.uk.
Latest News
Survey highlights hospitality skills challenge
A Government survey has shown the skills… More…
12th March 2010, 3:14pm
New head chef for Wiltshire hotel
The Bath Arms at Longleat, Wiltshire, ha… More…
12th March 2010, 10:43am
Holmesterne Foods crowned Foodservice Pork Product of the Year
A 'Khmer Pork Curry' from Holmesterne Fo… More…
12th March 2010, 9:30am
Three chefs represent Wales in WorldSkills UK
Three young chefs will be displaying the… More…
12th March 2010, 9:11am
RSS Feed Subscribe
March 2010
- THE VIEW: Simon Chaplin - Christie & Co’s head of restaurants on why the industry’s mood remains cautious
- ISSUE: Pub saviours- Les Leonard explores the growing trend of communities clubbing together to save their local pubs
- AT THE TABLE WITH...: Tim Martin - In a rare interview, the Wetherspoon boss talks usiness, government policy, supermarket booze and why his staff should ‘Tell Tim’
- TOP STORY: Restaurants vs. Recession - As the industry continues to battle through, we look at methods being used to increase footfall and spend per head
- IN BUSINESS: From fi eld to fork - How The Field Kitchen is proving a hit with its unusual restaurant concept among the green fi elds of rural Devon
View The Archive
