00:26સરવ પિંડી અટે
00:49સરસાયં સારિ સાશારાસાહસાગો સાહારજ્થામયંસાહંફ્ં
00:57સીતઆ સીતક સ્તમર સીતાહવરલગુ આંદીસ્તુ પ્રથ્યકેકત ચાટ્ટકુંટતુ નાડુ.
01:18ઇવકુડુ રોહિત.
01:19વરંગલ સવસ્તલં તંરી ઉદ્યોગર ઇથ્ય મુંબઈ લો પેરગાડુ હાથરવાત હઈદરબાદ લો સ્તિરપ�ડ્ડં તો
01:26CBIT લો કેમેકલ એંજનેરિં પોરતિ ચેસાડુ મંચી ઉદયોગં છેતિનિનિં સંપાદના ઉનના સંત્રુતિ ચંદલેદ
01:33જાબગી રાજીનામા ચેસી કુકીં પઈ દરિસ્ટિ સારિંચાડુ
01:37એનટીએર ટરસ્ટ આધફર્યમલો વંટા તરગતિલકુ હાજરઈ ચેફગા સ્તિરપપડારણી નરણી નરણેંચિ કુંણાર
02:15ગોવા દિલ્લી સેંગોર બાંકાકક્લલો શેફ�કકા પનુચેસિણ રોહીત દાધાપો આરેળળા પાટુ તેલુગુ
02:21વંટકાલ પાય લોથાયન
02:22પરિસોધનું
02:23એવતલો જેપણીસં પેરગુતું ના ક્રેસગમનિં જેસં જેસિં વાટિકી તેલુગું રુચ્યલનું જોડિં
02:37જેજસં જેસં જના ગેસં જેસં જેસં જેસં જેસંગં જેસો હુાંટં જેસં જ૮ત્લ્ળિં જેસિંદં જાક્ત�
02:59I took my time to work in Delhi, in Singapore, in Bangkok.
03:11They had COVID.
03:12I had to stay back in Hyderabad and figure out what to do.
03:20At that time, I started to start a cloud kitchen with Ross.
03:35But I was surprised when I was 20-30 km away, I had to stay back in Hyderabad.
03:42So, in 2-3 months, I continued to continue.
03:47I had to stay back in Hyderabad.
04:11I had to stay back in Hyderabad.
04:13I had to stay back in Hyderabad.
04:14I had to stay back in Hyderabad.
04:15Basically, we had a Catering Type.
04:16I had to stay back in Hyderabad.
04:17These are all the materials, desserts, catering and catering.
04:20But we were not really sure what to do.
04:22Some people have a kitchen, a skill in it,
04:24they could help meily, I had to stay back in the corner.
04:28In that process, there was a lot of interest in the cakes.
04:32There was a lot of buttercreams.
04:35There was a lot of catering for us.
04:39In November 2021, we went full on for custom cakes.
04:44Birthdays.
04:45Basically, there were custom designs.
04:47There was a lot of them.
04:49So, we are continuing that.
04:52It's been almost 5 years now.
04:54And it's going strong.
04:56We are one of the very well-known custom cakes in the city.
05:00So, this process is already set.
05:02It felt like it's time to do something
05:05what I have dreamed about 6 years back.
05:08That time, there was a place.
05:10And we just felt full on.
05:12MasterChef program in the semi-finals.
05:16He had a lot of interest.
05:19He had a lot of interest.
05:19He had a lot of interest.
05:21He had a lot of interest.
05:23He had a lot of interest.
05:25He had a lot of interest.
05:28So, every dish...
05:29It's always about...
05:31either my memory...
05:32Or some inspiration from the big chefs that do from across the world.
05:37Let's say Sarwapindi tartlet gani, makhavada, that is a different version of it.
05:42Paisam tart.
05:43Actually, I've tried a lot of COVID-19 in 2020.
05:48It's a variety of things.
05:51I've tried to do it in COVID-19 in a long time.
05:54So, when I start in a long time, Paisam custard tart is like the showstopper of the whole meal.
06:01I've tried to do it in a long time, and I feel like it's great.
06:14Basically, I've tried to do it in Singapore, but I've tried to do it in a long time.
06:31But I love this, and it's just a few of my friends.
06:33I love this.
06:36So, I love this, and I love this.
06:38So, I love this, and I love this.
06:42I love this, and I love this, I love this.
06:51so ramen is original. We have original techniques but there is a Telugu flavor.
06:58Like for example, there is guntur chili chicken ramen. There is biryani miso ramen.
07:05So there is biryani flavor and miso is Japanese condiment.
07:08But soup biryani, biryani taste is basically noodles.
07:12There is a different kick. So there is a lot of variety.
07:17Basically there is a Japanese comfort food but Indian touch.
07:19And a humble
07:23I have a lot of food and food.
07:27This is an amazing experience of men.
07:27Because of the trip and the home food,
07:29I actually loved it.
07:31Tent is a particularShock,
07:32what are the main ones that do?
07:33I have the maximum,
07:33that I want to be able to eat a lot.
