At a time when the forces of consumerism choose luxury and excess to make a statement, the Sipario kitchen design elects to present a clean spacious and ‘airy’ design
Kitchens are ever-evolving. The functionality of kitchens has changed over a course of time fulfilling all kinds of requirements of today’s consumers in terms of aesthetics, design and technology, ensuring intelligent space utilisation.
In an exclusive interaction with Kitchen Ideas, Rajesh Shetty, Executive Chef, TFS-Performa, T-2 International Airport, Mumbai shares the intricacies in the making of a functional restaurant kitchen
The key to successfully planning and outfitting a crowd-pleasing open kitchen is to start with the intent, careful execution, and an understanding of the kitchen.
"In India, many kitchens are nicely set up but mostly the menu is not always considered while designing."
Jayanandan Bhaskar, Executive Chef, Karma Lakeland resort highlights the challenges associated with live cooking and how to circumvent it through design interventions.
“India's urban centres are exactly the type of market we are aiming for”
Kitchen Ideas spoke to Darko about the uniqueness of the PIA Kitchen and the company’s outreach to a wider international market as well as possible expansion plans in India.
“We want to inspire more designers to think out of the box and show us what good kitchen design is in India...”
Jurgen Wolf, Managing Director, Hafele India throws light on the strategies adopted for the Indian market and the thought process behind the kitchen design competition
“While Designing a Kitchen, I Need to Feel the Space Talking to me; If Not, I Must Wait for Some Inspiration.”
Nadir Cassamo owns Leiken, a distribution company for kitchen and furniture products with its own showrooms in Portugal and a presence in Angola, the UK and Mozambique
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