Monday, September 30, 2013

Laughing curry - South Indian Food & Beverage Solutions

Laughing curry is my premier food and beverage consultancy team which expertise in providing complete restaurant solutions to people who desire to establish South Indian and Indian food retail concepts. Our laughing curry services are best in considering the value of your budget. Our young dedicated team is keen and flexible for the quality services that best suits for your profitable restaurant business. Our services are not concluded as simply food and beverages solution provider, we guarantee for the bond of your stable business growth and future bridge.

Our research team has made research collections on various cuisines and different foods in South India. We are professional in providing ethnic and authentic cuisine development as to the demand of the contemporary market potential of your place.

Why the name Laughing Curry? Joyous laughing environment brings in energy and prosperity in work beyond our expectations. I believe and like the great laughing background. I don’t want my team name to be let down from laughing – so my passionate team is named as Laughing Curry.

Our broad scope of services meets the need of every client                                              
Menu Engineering
Competition Judging


We supply the professionals for your restaurant business at demand basis in all levels of your operation. We provide the man power as team to your establishment as this team shall be trained suitably to the need of your restaurant concept. Our great team will be more dedicated to flourish your business and be a great initiative for the growth and success. Over these years we have placed our team in different successful concepts and they directly involve for the increase of profits. 

We offer our professional manpower in following specializations

Food Production
Customer Service
Restaurant Management


Training is the foundation for the business to have control over your concept and set up long lasting process to your valuable business. The training transforms the staff to your business environment thereby enriching the work efficiency among the staff. The training identifies thrust areas and thus helps to minimise the errors. Training produces better communication channel, provides current technical knowledge and subordinates to understand the responsibility thereby providing the quality service up to the customer satisfaction.

Our Experts Training areas includes

Chef Training
Product training
Chef Motivation
Identifying the right raw materials 
Food Product development
Kitchen Management system
Restaurant Management System

Menu Engineering

The success of the restaurant business heavily relies on the product we offer in our menu.” Customer is our boss” is the foremost term for us before we conceptualize the menu for your business. So the menu shall be pivoted to the customer’s wish, that’s the reason our customer oriented menu is always receives huge response and generates great foot fall. Our team is continuously in research and development to develop the South Indian earthy cuisines to bring it commercial.

We are experts in developing the menu in traditional South Indian and North Indian Food cuisines and also masters in concept development of our research cuisine Thalavai Nadu. We prepare the menu in innovative, fusion South Indian food to the need of quick service restaurant with contemporary touch.

Recipe is the embryo of the Menu; the recipe is standardized through stages of training. The standardization in recipe brings quality in product, Food cost management, staffing, Store management, yield, Portion size & Control, Systemized kitchen operation and cuts down the raw materials wastages.

Standardizing the recipe helps to strengthen the menu thus creates durability in our establishment.

Recipe development
Recipe Standardization
Preparing recipe document
Recipe Assemble
Trial Test


Our Chef Raj Mohan is easy – going chef so his interactive hands on cooking demonstration / workshop brings the clients to brush up the ideas to prepare new dishes in relaxed and social environment. Chef Raj Mohan is expertise in new product launch demonstration thus involves the client to use the product conveniently. His elaborate talk on theme and comprehensible step by step cooking methods creates appeal to audiences.

He is regularly invited by the catering schools for interactive cooking demonstration to train the young aspirant chefs (students).

For  any press, cookery events and brand work enquries, Please Contact

Thursday, September 12, 2013

Sambar – Icon of Indian Cuisine

Sambar is considered as our India's National dish due to its global familiarity. It is special because the statement in ancient literature judged sambar as the ancient food. The type of dal used in sambar differentiates its taste, variety and colour. Sometimes Sambar varieties also gets the name of dal what we use it in the preparation. Do you believe that more than 25 varieties of sambar is available throughout India? So Sambar is being the symbol of our Indian food culture. What is the special aspect of Sambar? It is the dish we could prepare and serve for breakfast, lunch or dinner.

Originally sambar was a mix of dal and vegetables. After the influence of Persian rulers in India, sambar was taken into a new version of adding meat, different dals and vegetables. This gave a new taste and was available in different names.

Eventhough sambar is a popular food of India, this unique dish originated from Tamilnadu. In olden days, sambhar was called as “SAMBHARAM” which meant ‘Reduced’ or ‘Ground.’ The Tamil inscriptions of 1530 CE prove that sambar is the home dish of Tamilians. Literatures also mentioned that sambar is tempered with clarified butter. This information is the evidence to the contradiction of saying that sambar was introduced by the Marathi rulers in Tamilnadu who started ruling Tamilnadu after 1675. In those days sambar was made and served like KOOTU or KALAVAI.

Sambar powder is an enhancer of Sambar’s taste and flavour which can be prepared in different forms but try out our recommended recipe for your home style sambar.

Turmeric Powder – 20g
Dry redchillies – 1kg
Coriander seeds – 1 kg
Peppercorns – 15g
Channa dal – 1 kg
Toor dal – ¾ kg
Urad dal – 100g
Jeera seeds – 100g
Curry leaves – 150g
Asafoetida – 30g
Fenugreek seeds – 20g

Dry roast the above ingredients and then fine powder it. Later sieve and store it in air tight container.

Use this sambar powder to make best sambar and your neighbours wish to join in your meals.

Have a best sambar in your meals,,, lets enjoy with icon....