Let's give it up for Home Chef of the Month!

Shruti
Shruti, Mumbai

A unique twist to plating kheer like a pro!

She’s been making waves as part of the Fortune Home Chef panel with her handy tricks and tips. Her creations, which are nothing less than worthy of a standing ovation, impressed not only those from the Fortune kitchen but also other kitchen connoisseurs like you. So, let’s all take a moment to congratulate Shruti as she takes over as the ‘Fortune Home Chef of the Month’. 

Apart from many of her creations, her drool worthy recreation of our kheer plating techniques is what we categorize as ‘food which make your eyes go wow’.  We were taken by delight on discovering the twist she added to our technique. We immediately took off to visit and spend some time with our Home Chef of the Month, who left us spellbound with her tips. 

Dive into some of Shruti’s other masterpieces below and let her know if you have any more such kitchen secrets for those recipes up your sleeve as well!

From Home Chef Shruti's Kitchen:

<p>Thank you Fortune! Your tips have helped me make my breakfast taste so much better! </p>

Shruti (Mumbai)

Thank you Fortune! Your tips have helped me make my breakfast taste so much better! 

<p>Didn't know it was so easy to make jalebis. Thanks for your techniques! </p>

Shruti (Mumbai)

Didn't know it was so easy to make jalebis. Thanks for your techniques! 

<p>Your techniques were so easy to execute that I can now make better brownies than my favourite bakery!</p>

Shruti (Mumbai)

Your techniques were so easy to execute that I can now make better brownies than my favourite bakery!

Shruti (Mumbai)

Followed your technique & cooked up these beauties!

We have other Home Chefs topping the leaderboard, whose creations are surprising everyone here at the Fortune Kitchen. Are you one of them? Keep recreating and creating techniques with us!

<p>I made Maxican veg Quesadila with wheat flour instead of refined flour.</p>

Rita Arora

I made Maxican veg Quesadila with wheat flour instead of refined flour.

<p>I have baked my tinda sabji with tomato juice and some flavourful spices...It is healthy and tasty.</p>

Rita Arora

I have baked my tinda sabji with tomato juice and some flavourful spices...It is healthy and tasty.

<p>My steam fish with a rub of garlic, salt, and lime. Then I grill it for 30-45 secs on each side with a dash of oil. It's succulent and juicy.</p>

Radha (Mumbai)

My steam fish with a rub of garlic, salt, and lime. Then I grill it for 30-45 secs on each side with a dash of oil. It's succulent and juicy.

<p>I prefer an open omlette. I whisk well and throw in a lot of cheese, spring onions, chives and mushrooms. I also add some milk while whisking.</p>

Radha (Mumbai)

I prefer an open omlette. I whisk well and throw in a lot of cheese, spring onions, chives and mushrooms. I also add some milk while whisking.

<p>Well, it's a tad dangerous but a drop of vinegar to the oil definitely puffs up the poori.</p>

Radha (Mumbai)

Well, it's a tad dangerous but a drop of vinegar to the oil definitely puffs up the poori.

Home Chefs, don't forget to show off your culinary genius to the world and invite your friend to be part of the Fortune Home Chef panel too.

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