Bobbygeetha

Bobbygeetha Multi International Award🥇winning Chef & Author
As Seen on BBC’s Master chef Uk ,Great British Menu

25/04/2026

🔥 THE TANDOORI THOR HAMMER 🔥

Not just a dish… this is a feast.
Smoky. Juicy. Packed with bold Indian spice.

took classic tandoori flavours and turned it into something MASSIVE 💥
Charred on the outside, tender inside — pure fire cooking at its best.

⸻

19/04/2026

This is my real journey . How I got to work in some worlds best restaurants.

No connections.
No shortcuts.
No salary.

I wrote emails, made calls, and kept showing up — until I got the opportunity to train at some of the best restaurants in the world, including Noma, Dinner by Heston Blumenthal and Le Manoir aux Quat’Saisons.

It wasn’t paid.
I covered everything myself.

But what I gained was priceless:

• Obsession and team culture at Noma
• Precision and systems at Dinner by Heston
• Discipline and standards at Le Manoir

I didn’t copy dishes.

I learned how the best think, operate, and execute.

That experience gave me a head start to go on to MasterChef UK and Great British Menu.

Today, people might call this exploitation.

Back then… it was opportunity.

So the real question is:

Would you work for free to learn from the best?

15/04/2026

The Shake Shack Success Story
Ever wondered how Shake Shack went from a hot dog cart to a billion-dollar brand? 🍔 It wasn’t just about the burgers, it was about building a brilliant system!

Danny Meyer’s genius lay in doing less, but better. A focused menu, consistent quality, and a clean, recognizable brand identity. Plus, serving alcohol elevated the experience, making it feel premium without overcomplicating things.

It’s a powerful lesson: don’t just copy the product, copy the thinking and the system behind the success!

14/04/2026

Dishoom’s Recipe for Success
Ever wondered how Dishoom became a multi-million dollar restaurant empire? It’s not just the delicious food, but a brilliant strategy! 🚀

They masterfully brought the Bombay Iranian cafe culture to London, breaking away from traditional stereotypes. Every detail, from interiors to service, is meticulously crafted for a repeatable experience. It’s a marketing-driven, volume-based business model built on robust systems and cost control.

Learn from the best: success is in the system, not just the plate!

08/04/2026

How do you plan a menu for a new location? 🤔 It all starts with research!

Before creating a menu, I always dive deep into the local market. I check out popular restaurants (regardless of cuisine), analyze their pricing, ingredient selection, and style of operation. I take notes on everything that works and then give it my own unique spin. 💡

Remember:
🔹 Mid-segment markets are easier to pe*****te with good marketing, but you need volume to make margins.
🔹 Premium segments require immense marketing capital, but luxury segments offer luxury margins. 📈

What’s your biggest challenge when planning a menu? Let me know in the comments! 👇

FoodBusiness EntrepreneurLife RestaurantMarketing

06/04/2026

Closed on Mondays — by design.

At Kerala Canteen, this day is dedicated to precision, preparation, and perfection.
Our kitchen undergoes a full reset — meticulous deep cleaning, organisation, and refinement of every detail behind the scenes.

Because true quality begins long before a dish reaches the table.
We hold our standards of cleanliness and discipline to the same level as our food.

A quiet day of focus.
So the rest of the week delivers nothing less than excellence.

⸻






CleanKitchen
CulinaryStandards
LeedsFoodScene

28/12/2025

Tried cardamom , cinnamon and few other sweet spice flavours .. but surprisingly masala chai spice dust came out so good .. 😊

The soft serve texture of ice cream with great flavour of tea cardamom, ginger etc a refreshing finish to your meal at

☕️

Time to move on The handover has been successfully completed — wishing the new management team at Fleur Restaurant & Ba...
01/11/2025

Time to move on
The handover has been successfully completed — wishing the new management team at Fleur Restaurant & Bar continued success ahead.



We are parting ways amicably and with immense pride for what was built from scratch — a concept that blossomed into something truly special.
It’s been a rewarding chapter, and now it’s time for new stories to unfold. .coffee

18/08/2025

What I did in a day 👉 Free consultancy for Amma ❤️ From home kitchen to happy plates, we tested Trivandrum Fried Chicken & Ghee Chapathi with family & friends. Simple, soulful, and full of love. 🌶️🥘✨

Before it’s a brand, it’s a memory — Amma’s chicken fry + ghee chapathi = pure love on a plate.










17/08/2025

“Creamy Black Lentil Curry | Easy Dal Makhani with 3-Spice Magic”

“Rich • Buttery • Comfort”

Warm, buttery, and rich – this Black Lentil Curry (Dal Makhani) uses just 3 spices for maximum flavour: turmeric, chilli powder, and the magic of ginger-garlic paste.
Perfect for pairing with fluffy naan or steamed basmati rice, this slow-simmered beauty is the ultimate in Indian comfort food.

Ingredients:
• 500g soaked black lentils (overnight)
• 3g turmeric
• 30g ginger-garlic paste
• 300g plum tomato paste
• 500ml water
• 15g chilli powder
• 5g salt
• 250g butter
• 500g cream

Method:
1. Soak lentils overnight.
2. Pressure cook with spices, tomato paste, and water for 30 mins.
3. Add butter & cream, simmer slowly for 30 mins more.
4. Plate with a generous block of butter.

💡 Pro Tip: Tastes even better the next day!










16/08/2025

Back to the memories of IHMCT Kovalam days — no strings, no stress, just friends. Fast forward 20 years… no time to slow, no time to rest. Keep running… miles to go, dreams to chase, and flavours to create.✨🔥

⸻











15/08/2025

🍳 Ultimate Desi Brunch Plate – Bold, Spicy, Satisfying 🔥
Chilli baked beans with turmeric & coriander, pan-fried black pudding, fried egg topped with chilli flakes, all on butter-toasted wholemeal bread.

🌞 Breakfast or brunch, this hits every craving.
Ready in minutes. Full of soul.

👨‍🍳 From the 3 Spice Indian series by MasterChef UK’s Bobby Geetha 🇮🇳

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