Culinary Excellence in the Spotlight

Thaliath’s academy in Bengaluru coaches the Indian team for the WorldSkills competition, which he says is the Olympics for vocational skills.

A Baker's Journey - Science in the Art of Baking is not just a cookbook; it's an educational odyssey. Dr Avin Thaliath has successfully bridged the gap between scientific precision and culinary passion.

Dr. Avin Thaliath is redefining India’s baking landscape with a blend of science, culture, and artistry, transforming baking from a foreign concept to an accessible art........

The co- founder and director, Lavonne Hospitality, speaks about authoring books that explores all aspects of breads in India and beyond.

Avin Thaliath, co-founder of the Lavonne Academy, launches his first book, “A Baker’s Journey: Science in the Art of Baking”.

Dr. Chef Avin Thaliath‘s “A Baker’s Journey: Science in the Art of Baking” was launched at an intimate gathering at the Library, Bangalore International Center. The ideal venue set the perfect backdrop for the event.

A Visionary behind Lavonne Academy. Join Chef Avin on a journey through the science and art of baking, as he guides you to achieve culinary perfection.

Dr. Chef Avin Thaliath, celebrated for his expertise in baking and pastry arts, has released his latest book, A Baker’s Journey...

It celebrates baking, whilst demystifying the process and emphasising the underlying art and science.

An Interview with Dr. Chef Avin Thaliath: This October marks the highly anticipated release of A Baker’s Journey, the debut book by Dr. Chef Avin Thaliath, co-founder of Lavonne Academy and a trailblazer in India’s baking and pastry arts...............

In conversation with Dr Chef Avin Thaliath, co-founder of Lavonne Academy, as he prepares for the release of his debut book, A Baker's Journey..

The series, redefining food discovery, organised its pilot phase in Kochi from June 6th to 9th.

Chefs suggest some whacky flavour combos, like shrikhand glazed donut holes to puranpoli stuffed Berliners, to try this National Donut Day

Through his expertise and visionary leadership, Chef Avin continues to inspire and elevate the culinary landscape, bridging tradition with innovation.

A multi-faceted gastronomic journey of the humble mango through time and tradition.

Food trends are good but not when they become so pervasive that it feels like they have overstayed their welcome. Here are some of the food trends we could do without in 2024.

Restaurants and bars across India are innovating ways to minimise the impact of callous consumption

With a range of fillings from thick cream, and mousse, to ganache, gâteau is often suffused with lots of fresh fruit and is generally created and eaten on the same day, writes Avin Thaliath.

This Friendship Day 2023, cooking for your friend can be a thoughtful gesture that can leave a lasting impression. Here are some delectable recipes to try

Cheese doughnuts offer a savory twist. Here's a recipe to make cheese doughnuts that can create moments of pure bliss with hot coffee or shared with loved ones.

This recipe for babka, a unique dessert with Jewish roots, comes from viennoiserie expert Chef Avin Thaliath

Every country has its version of sweet and creamy goodness, a.k.a an instant mood enhancer, writes Avin Thaliath

Mix together a bowl of goodness with this recipe from Chef Avin Thaliath – it will become your go-to for a healthy meal

On mother's day, Sunday Times speaks to writers and chefs who are keeping beloved family recipes alive through memoirs and menus.

Mix together a bowl of goodness with this recipe from Chef Avin Thaliath – it will become your go-to for a healthy meal

In more recent years, the entremet has shifted its focus away from pure entertainment and towards advancements in the pâtisserie sector, writes Avin Thaliath

An academic approach, and an agility when responding to the times and trends seem to be key to the success of Thaliath and his team at Lavonne, finds Joshua Muyiwa. ..

Chefs are ditching the convention of sweet endings, giving desserts a savoury spin or using chocolate and cream to jazz up mains

Perfect as a starter or even a dessert, the thin, flaky sheets of filo pastry work magic within their layers, writes Avin Thaliath

Stollen, a cake-like bread with candied fruit, currants, orange and lemon zest, spice, and cardamom spices, is a unique Christmas delicacy

This crescent moon king of pastries is light and buttery and is a perfect cross between bread and pastry, writes Avin Thaliath

Cakes were for birthdays, baked desserts for special occasions. Now, everyone is an expert

This one’s dedicated to all the dessert enthusiasts out there as we have Chef Avin Thaliath getting candid and letting us into his culinary secrets and giving us a deeper insight into the baking world as a part of #LSAEats.

Think pastries, think pies and tarts. Delicate and composed, with intricate patterning and textures, the two constantly vie for attention from pastry-lovers who like a crusty reveal all, writes Avin Thaliath

Breakfast is obviously the most important meal of the day, but does it only have to be about eggs, toast, and cereals? A power-packed breakfast could give you the right fuel to win the week ahead.

Some like it soft, some like it chewy, while some prefer it crisp but there’s barely anyone who will pass a tray of cookies without digging into one, writes Avin Thaliat

The aroma of freshly-baked bread, with a good finish and glaze that rises to perfection, is pure magic, writes Avin Thaliath

Add seasonal fruits, include cooling ingredients and whip up frozen desserts to soothe summer blues.

You'll want to make this recipe for Mango Tart by Chef Avin Thaliath, Co-Founder and Director of the Lavonne Academy of Baking Science and Pastry Arts

Ask someone what’s the first thing that comes to their mind when you say summer, and they’ll probably think beaches, pina colada or ice cream. For us though, it’s all about mangoes!

The joy of baking is all about having all of your ingredients prepped, softened, melted, sifted, and measured before you begin the actual process of rising to the occasion, writes Avin Thaliath

Bengaluru-based Lavonne Academy of Baking Science was founded when India desperately needed an institute for advanced training. Founded by chef Avin Thailath, the academy has over time found a strong footing in the industry.

Forget breakfast; use oats to make granola bars, salad and a palak khichdi

Avin Thaliath, co-founder of Bengaluru’s Lavonne Academy of Baking Science and Pastry Arts speaks about his school and the cafes associated with it.

Tourism is lively and dynamic. A continual search seems to happen over the new frontiers in technologies, and fresh destinations...

Tourism is a social phenomenon, driven by the natural urge of human beings to experience new places, cuisines, and destinations...

This paper makes an attempt to analyze the correlation aspect linking consumption of wine against understanding wine tourism.