Chicken Breast Protein: 100g, 250g, 300g Nutrition & Price in India
Chicken breast is the most ordered protein in hotel kitchens worldwide — and with very good reason. In over 13 years working as an Executive Sous Chef at Radisson Hotels, I have cooked chicken breast in more ways than I can count: grilled, poached, baked, pan-seared, tandoor-roasted, and slow-cooked in everything from butter sauces to Indian curries.
And yet, despite how popular it is, chicken breast is also one of the most misunderstood foods when it comes to nutrition. People search for protein in 100g chicken breast and get ten different numbers. They wonder why cooked chicken weighs less but somehow has more protein per 100g. They are not sure whether grilled or boiled is healthier. They cannot figure out how much chicken they actually need to hit their daily protein target.
This guide answers all of that — clearly and practically. I will cover the complete nutrition profile, exact protein content at different serving sizes (100g, 200g, 250g / 250 gm, and 300g / 300 gm), calories, how cooking method affects the numbers, food safety, price in India, and the best ways to cook chicken breast so it stays juicy and flavourful. No generic copy-paste from food databases. Just honest, experience-backed information from a professional kitchen.
Disclaimer: The nutritional values in this article are based on USDA food data for boneless, skinless chicken breast and are for general educational purposes. Individual values may vary depending on the breed of chicken, cooking method and portion size. Please consult a registered dietitian for personalised dietary advice.
📋 Table of Contents
- Chicken Breast at a Glance
- What Is Chicken Breast?
- Names Across Indian Languages
- Chicken Breast Nutrition and Calories: Complete Breakdown
- Protein in 100g Chicken Breast (Cooked vs Raw)
- Protein by Serving Size (100g, 200g, 250g, 300g)
- How Cooking Method Changes Calories
- Chicken Breast vs Thigh — Nutrition Comparison
- Grilled Chicken Breast — The Chef's Method
- Common Mistakes with Chicken Breast
- Health Benefits
- Food Safety & Storage
- Chicken Breast in Indian Cooking
- Price in India
- Frequently Asked Questions
चिकन ब्रेस्ट में कितना प्रोटीन होता है? (Quick Answer in Hindi)
पके हुए चिकन ब्रेस्ट के 100 ग्राम में लगभग 31 ग्राम प्रोटीन होता है और केवल 165 कैलोरी होती हैं। कच्चे चिकन ब्रेस्ट में 100 ग्राम में 22–23 ग्राम प्रोटीन होता है। 250 ग्राम (250 gm) पके चिकन ब्रेस्ट में लगभग 77–78 ग्राम प्रोटीन मिलता है। यह मांसपेशियाँ बनाने और वजन घटाने दोनों के लिए एक बेहतरीन विकल्प है — क्योंकि इसमें फैट बहुत कम होता है।
Chicken Breast at a Glance
- Protein per 100g (cooked): 31g
- Protein per 100g (raw): 22–23g
- Calories per 100g (cooked): 165 kcal
- Protein in 250g / 250 gm (cooked): ~78g
- Protein in 300g / 300 gm (cooked): ~93g
- Fat per 100g: 3.6g (very low)
- Carbohydrates: 0g
- Best for: Muscle building, weight loss, high-protein diets
- Complete Protein: Yes — all 9 essential amino acids
What Is Chicken Breast?
The chicken breast is the pectoral muscle of the bird — the large, flat muscle that sits on either side of the breastbone. It is the part of the chicken that does the least physical work, which is why it is so lean and pale compared to the legs and thighs.
In professional cooking, we refer to the breast in two parts: the major breast (the larger, thicker fillet) and the tenderloin or minor breast (the smaller, inner strip that runs along the underside). Most of the chicken breast you buy at a supermarket or butcher is the major breast — boneless and skinless.
A whole chicken breast (both sides, with bone and skin) from a standard Indian broiler chicken typically weighs around 400–500g. A single boneless, skinless breast fillet — one piece of chicken breast — usually weighs between 150g and 250g depending on the size of the bird.
Chef's Tip: Always buy chicken breast of similar size when cooking multiple pieces. Uneven pieces cook unevenly — the thin end dries out before the thick centre is done. If a piece is very thick, butterfly it (slice horizontally partway and open flat) before cooking for even results.
Chicken Breast Names Across Indian Languages
Chicken breast is called by different names across India — knowing these helps when buying from local butchers who may not use English terms.
| Language | Chicken | Chicken Breast |
|---|---|---|
| Hindi | मुर्गी / चिकन (Murgi) | चिकन ब्रेस्ट / सीने का मांस |
| Bengali | মুরগি (Murgi) | চিকেন ব্রেস্ট / বুকের মাংস |
| Tamil | கோழி (Kozhi) | கோழி மார்பு (Kozhi Maarbu) |
| Telugu | కోడి (Kodi) | కోడి రొమ్ము (Kodi Rommu) |
| Marathi | कोंबडी (Kombdi) | चिकन ब्रेस्ट / छातीचे मांस |
| Gujarati | મરઘી (Marghi) | ચિકન બ્રેસ્ટ / છાતીનું માંસ |
| Kannada | ಕೋಳಿ (Koli) | ಕೋಳಿ ಎದೆ ಮಾಂಸ (Koli Ede Maansu) |
| Malayalam | കോഴി (Kozhi) | കോഴി നെഞ്ച് (Kozhi Nenju) |
| Punjabi | ਮੁਰਗਾ (Murga) | ਚਿਕਨ ਬ੍ਰੈਸਟ / ਛਾਤੀ ਦਾ ਮਾਸ |
| Urdu | مرغی (Murghi) | سینے کا گوشت (Seene ka Gosht) |
Chicken Breast Nutrition and Calories: A Complete Breakdown
All values below are for cooked, boneless, skinless chicken breast per 100g, based on USDA FoodData Central. This is the most commonly referenced form for nutrition tracking.
| Nutrient | Per 100g (Cooked) | Per 100g (Raw) | % Daily Value* |
|---|---|---|---|
| Calories (kcal) | 165 | 120 | 8% |
| Protein (g) | 31g | 23g | 62% |
| Total Fat (g) | 3.6g | 2.6g | 5% |
| Saturated Fat (g) | 1g | 0.7g | 5% |
| Carbohydrates (g) | 0g | 0g | 0% |
| Fibre (g) | 0g | 0g | 0% |
| Cholesterol (mg) | 85mg | 64mg | 28% |
| Sodium (mg) | 74mg | 54mg | 3% |
| Potassium (mg) | 256mg | 220mg | 7% |
| Calcium (mg) | 15mg | 11mg | 1% |
| Iron (mg) | 1mg | 0.7mg | 6% |
| Vitamin B3 / Niacin (mg) | 14.8mg | 10mg | 92% |
| Vitamin B6 (mg) | 0.9mg | 0.7mg | 53% |
| Phosphorus (mg) | 220mg | 185mg | 18% |
| Selenium (mcg) | 27.6mcg | 17.8mcg | 50% |
*% Daily Value based on a 2,000 calorie diet. Source: USDA FoodData Central. Values are approximate and may vary by cooking method and bird size.
Looking for more protein source here are few guides for you, hope will benefit you.
Protein in 100g Chicken Breast (Cooked vs Raw)
This is the question that confuses more people than any other — and I want to settle it once and for all, because getting this wrong will mess up your protein tracking.
When you weigh a 100g piece of raw chicken breast, it contains about 22–23g of protein. When you cook that same piece of chicken, it loses water through heat and now weighs roughly 70–75g. But the total protein has not changed. So when you weigh 100g of the cooked chicken, you are actually measuring more concentrated protein around 31g per 100g.
The bottom line: cooking does not destroy protein in 100g chicken breast (cooked). It just concentrates it by removing water weight. If you track your food raw, use 23g per 100g. If you weigh it after cooking, use 31g per 100g. Do not mix the two that is where the confusion happens.
Protein in Chicken Breast by Serving Size (100g, 200g, 250g / 250 gm, 300g / 300 gm)
Use this table as a quick reference whether you track in grams (g) or the commonly used Indian abbreviation grams (gm). The numbers are identical only the notation differs.
| Serving Size | Protein (Cooked) | Protein (Raw) | Calories (Cooked) |
|---|---|---|---|
| 100g / 100 gm | 31g | 23g | 165 kcal |
| 150g / 150 gm (small piece) | 47g | 35g | 248 kcal |
| 200g / 200 gm | 62g | 46g | 330 kcal |
| 250g / 250 gm (standard piece) | 78g | 57g | 413 kcal |
| 300g / 300 gm | 93g | 69g | 495 kcal |
Chef's Insight: In our hotel kitchen, when we plan high-protein menus for fitness-focused guests, we portion chicken breast at 180–200g per serving (cooked weight). That delivers around 55–62g of protein per plate enough to cover most people's per-meal target without overeating. For most non-athletes, 150g cooked is a solid everyday serving.
Chicken Breast Calories — How Cooking Method Changes Things
Plain chicken breast (boneless, skinless, no added fat) contains 165 calories per 100g when cooked. That is one of the lowest calorie counts you will find for any high-protein food.
But here is the practical reality: calories change based on how you cook it. The moment you add oil, butter, a marinade with sugar, or a cream sauce, those numbers climb. This is where many people tracking calories go wrong they look up plain chicken breast but forget to account for what they actually cooked it in.
| Cooking Method | Approx. Calories per 100g | Notes |
|---|---|---|
| Boiled / Poached | 155–160 kcal | Lowest calorie method. No added fat. |
| Grilled (no oil) | 165 kcal | Standard reference value. Best flavour-to-calorie ratio. |
| Baked (no oil) | 165 kcal | Similar to grilling. Retains moisture better in oven. |
| Pan-fried (1 tsp oil) | 185–200 kcal | Adds ~40 kcal per tsp of oil absorbed. |
| Tandoor / Chargrilled | 170–180 kcal | Depends on marinade (curd adds minimal fat). |
| In curry / gravy | 200–350+ kcal | Varies greatly by oil, cream and coconut used in curry. |
| Deep fried | 250–300 kcal | Highest calorie method. Batter/coating adds further. |
Chef's Tip: If you are cooking for weight loss but still want flavour, the hotel kitchen trick is to marinate chicken breast in hung curd, ginger-garlic paste, lemon and spices then grill or bake it. The curd acts as a tenderiser, the spices provide depth, and you add almost zero extra calories. This is how we keep our fitness menus interesting without being boring.
Chicken Breast vs Thigh — Nutrition Comparison
One of the most common questions I get from home cooks is: "Should I use breast or thigh?" The short answer is it depends on what you are cooking. Here is a clear side-by-side so you can make an informed decision.
| Factor | Chicken Breast (per 100g cooked) | Chicken Thigh (per 100g cooked) |
|---|---|---|
| Calories | 165 kcal | 209 kcal |
| Protein | 31g Higher | 26g |
| Total Fat | 3.6g | 10.9g Juicier |
| Saturated Fat | 1g | 2.9g |
| Carbohydrates | 0g | 0g |
| Best Cooking Methods | Grill, bake, poach, tikka, stir-fry | Curries, slow cook, biryani, fry |
| Forgiving on Heat? | No — dries out quickly | Yes stays moist longer |
| Best For | Weight loss, muscle building, calorie control | Flavour, rich gravies, everyday cooking |
Chef's Verdict: In a hotel kitchen, I use breast for grilled and tikka preparations and thighs for everything that simmers. Thighs have more connective tissue and intramuscular fat, they get better with time in a pot. Breast has no tolerance for overcooking. Both are excellent proteins; it just comes down to the right tool for the right job.
Grilled Chicken Breast — The Chef's Method for Juicy Results
Grilled chicken breast is the most searched and most often ruined chicken preparation in home kitchens. The problem is almost always the same: people grill it on too high a heat for too long and end up with dry, chewy chicken that tastes like cardboard.
Here is how we do it professionally and it works every time.
Step 1: Pound it even. Place the breast between two sheets of cling film and gently pound the thicker end with a rolling pin until the whole piece is an even thickness (around 2cm). This single step ensures it cooks evenly without the thin end drying out.
Step 2: Brine it (even for 15 minutes). Dissolve 1 tablespoon of salt in 500ml water and submerge the chicken for 15–30 minutes. This is the most underused trick in home cooking. It seasons the meat throughout and helps retain moisture on the grill.
Step 3: Pat dry and season well. Remove from brine, pat completely dry. A wet surface will steam instead of sear. Season with salt, pepper, a little oil, and whatever spices you like.
Step 4: Grill on medium-high, flip once. Get the grill hot, place the chicken down, and resist the urge to move it. After 5–6 minutes, flip once. Another 4–5 minutes on the other side depending on thickness. The internal temperature should reach 74°C (165°F).
Step 5: Rest, then slice against the grain. 5 minutes of resting off heat allows the juices to redistribute. Cut immediately and you lose all of them. Once rested, slice the grilled chicken breast on a clean board, cutting against the grain at a slight diagonal — this is what gives you that signature restaurant look and keeps every slice moist. Grilled chicken breast sliced this way and served over a salad or alongside roasted vegetables is one of the cleanest, highest-protein meals you can put on the table.
Chef's Tip: Sliced grilled chicken breast served over a green salad or alongside a vegetable stir-fry is the most practical high-protein meal you can make in under 20 minutes. In our hotel we serve it sliced on a board with a squeeze of lemon and chopped parsley nothing more needed. Simple food prepared well is always the right answer.
5 Common Mistakes People Make with Chicken Breast
After 13 years in professional kitchens, I can spot these errors instantly. Fix these and you will never have a disappointing chicken breast dish again.
Mistake 1: Washing Raw Chicken
Rinsing raw chicken under the tap does not make it safer it spreads bacteria like Salmonella onto your sink, countertops, and hands via water splatter. Heat is the only thing that kills harmful pathogens in chicken. Pat the surface dry with a kitchen towel if needed, but never wash it. This is a standard food safety rule in every certified professional kitchen.
Mistake 2: Overcrowding the Pan
When you place too many pieces in a pan at once, the temperature drops sharply and the chicken releases moisture instead of searing. You end up steaming the meat rather than grilling it, which means no browning, no texture, and a damp, grey surface. Cook in batches with enough space around each piece for heat to circulate properly.
Mistake 3: Not Using a Meat Thermometer
Guessing doneness by colour or feel is unreliable. The only accurate method is an instant-read thermometer, chicken breast is safely cooked at an internal temperature of 74°C (165°F). Above 80°C and it begins to dry out rapidly. A basic digital meat thermometer costs under ₹500 and is one of the best kitchen investments a home cook can make.
Mistake 4: Cooking Straight from the Fridge
A cold breast placed on a hot grill cooks unevenly, the outside is done while the centre is still cold. Take it out of the fridge 15–20 minutes before cooking to allow it to come closer to room temperature. This is standard practice in professional kitchens and it results in a more evenly cooked, juicier result.
Mistake 5: Skipping the Resting Step
Cutting into chicken breast immediately off the heat causes all the internal juices to run out onto the board. Rest it for at least 5 minutes even a short rest makes a dramatic difference to how moist each slice feels. Cover loosely with foil if needed to keep it warm.
Why Chicken Breast Is Good for You — Key Health Benefits
Muscle Building and Recovery
Chicken breast is a complete protein it provides all nine essential amino acids your body cannot produce on its own. These are the building blocks for muscle repair and growth. At 31g protein per 100g with minimal fat, it delivers one of the best protein-to-calorie ratios of any whole food.
Weight Management
High protein foods like chicken breast are proven to increase satiety the feeling of fullness which helps reduce overall calorie intake. With zero carbohydrates and very low fat, chicken breast fits comfortably into low-carb, keto, high-protein and calorie-controlled diets.
Heart Health
Compared to red meats, chicken breast is very low in saturated fat. This makes it a heart-friendly protein choice when prepared without excessive oil. Its potassium content (256mg/100g) also supports healthy blood pressure.
B Vitamins for Energy and Brain Function
Chicken breast is an outstanding source of Vitamin B3 (Niacin) at 92% of daily value per 100g, and Vitamin B6 at 53% of daily value. These vitamins are essential for energy metabolism, nervous system function, and mood regulation. This is the nutritional angle that most articles overlook entirely.
Bone and Immune Support
Chicken breast provides phosphorus (18% DV) which works alongside calcium for bone health, and selenium (50% DV) which plays a key role in immune function and thyroid health. It is not a calcium powerhouse, so pair it with dairy or leafy greens for a complete bone-health meal.
Note: The health benefits described above are based on established nutritional science and are for general information only. If you have a specific medical condition — such as kidney disease, high cholesterol, or a cardiovascular condition — please consult your doctor or a registered dietitian before making significant dietary changes.
Chicken Breast Food Safety & Storage — What Every Home Cook Must Know
In a professional kitchen, food safety is non-negotiable. Chicken is one of the highest-risk proteins for foodborne illness if not stored and handled correctly. Here is exactly what you need to know the same standards we follow at Radisson Hotels.
How Long Does Raw Chicken Breast Last in the Fridge?
Raw chicken breast should be stored at or below 4°C (39°F) and used within 1–2 days of purchase. In Indian conditions where refrigerator temperatures can fluctuate (especially in summer), always aim to use fresh chicken within 24 hours of buying it. Keep it on the lowest shelf of your fridge away from ready-to-eat foods to prevent cross-contamination from drips.
Freezing Chicken Breast — How to Do It Right
Chicken breast freezes well. Wrap individual pieces tightly in cling film and then in a zip-lock bag to prevent freezer burn. Label with the date. Frozen chicken breast is safe for up to 9–12 months, though quality is best within the first 3 months.
How to Thaw Chicken Breast Safely
There is only one correct way to thaw chicken: in the refrigerator overnight. Never thaw on the kitchen counter at room temperature the outer surface reaches unsafe temperatures while the centre is still frozen, creating the perfect conditions for bacterial growth. If you are in a hurry, submerge the sealed chicken (in its bag) in cold water and change the water every 30 minutes. Never use warm or hot water.
How to Tell If Chicken Breast Has Gone Bad
Fresh chicken breast has a very mild, almost neutral smell. Here are the clear signs that chicken has spoiled and should be discarded:
- Sour or ammonia-like smell — the most reliable indicator of spoilage
- Slimy or tacky texture — even after rinsing, a slimy feel means bacterial growth
- Grey or greenish colour — fresh breast should be pale pink, not grey, yellow or green
- Visible mould — discard immediately without smelling or tasting
When in doubt, throw it out. Foodborne illness from spoiled chicken is serious never risk it.
Cooked Chicken Breast Storage
Cooked chicken breast should be refrigerated within 2 hours of cooking (within 1 hour in hot weather). Store in an airtight container in the fridge for up to 3–4 days, or freeze for up to 3 months. When reheating, ensure the internal temperature reaches 74°C (165°F) again before eating.
Chef's Safety Tip: In our hotel kitchen, every batch of chicken is date-labelled the moment it arrives. We follow a strict FIFO (First In, First Out) rotation older stock is used first. At home, do the same: when you buy fresh chicken, put it at the front of the fridge so it gets used before anything else. This simple habit prevents a lot of food waste and risk.
Chicken Breast in Indian Cooking — What Works and What Does Not
This is where my professional experience is most useful. Chicken breast behaves differently in Indian cooking compared to chicken thighs or drumsticks and understanding this will save your dishes.
What works well with chicken breast:
Chicken breast is excellent in tikka preparations (marinated, skewered and grilled), restaurant-style dry preparations (chilli chicken, kadhai chicken dry), biryani when the breast is cut into large chunks and not overcooked, soups and clear broths where it is shredded, and stuffed or rolled preparations where the breast is flattened and filled before cooking.
Where chicken breast struggles:
Long-simmered curries. This is the most common mistake I see. Chicken breast does not have enough fat or connective tissue to withstand 30–40 minutes of simmering in a curry without turning dry and stringy. That is what chicken thighs are for. If you insist on using breast in a curry, add it in the last 10–12 minutes of cooking only, and take it off the heat the moment it is just cooked through.
Chef's Tip: For chicken breast in a butter masala or korma, I always cook the breast separately (either grilled tikka-style or lightly pan-seared) and add it to the finished gravy off the heat. The chicken stays tender, the gravy is perfectly spiced, and the dish looks restaurant quality. This is standard hotel kitchen technique.
Chicken Breast Price in India — What to Expect
Pricing varies considerably depending on city, source, and form (fresh vs frozen, with bone vs boneless).
| Type | Approx. Price (per kg) | Where to Buy |
|---|---|---|
| Fresh boneless breast (local butcher) | ₹250–₹320/kg | Local meat shops, wet markets |
| Fresh boneless breast (supermarket) | ₹320–₹400/kg | Reliance Fresh, Big Bazaar, Nature's Basket |
| Branded frozen breast (Venky's, Suguna) | ₹350–₹450/kg | Supermarkets, online delivery |
| Whole chicken with bone (local) | ₹170–₹230/kg | Local butchers — most economical |
Chef's Tip: If budget is a concern, buy a whole chicken and ask the butcher to cut and debone the breasts separately. The remaining legs, thighs and carcass can be used for curries and stock. You get the most economical deal and nothing goes to waste. In hotel kitchens, we use every part the carcass alone makes an excellent chicken stock base.
Chef's Final Word on Chicken Breast
After 13 years in professional kitchens, chicken breast remains one of my most-used proteins not because it is the most flavourful cut (that would be the thigh), but because of its extraordinary nutritional efficiency. No other whole food gives you 31g of complete protein, zero carbs, and only 165 calories per 100g.
The biggest mistake people make is not with what they eat — it is with how they cook it. Dry, overcooked chicken breast is not a chicken problem. It is a technique problem. Learn to pound it even, brine it briefly, cook it to temperature and let it rest and you will never have a dry chicken breast again.
Bottom Line: Chicken breast is the gold standard of lean protein — high in protein, low in calories, zero carbs. Master a few cooking techniques and it becomes the most useful ingredient in your kitchen.
Frequently Asked Questions — Chicken Breast
Q: How much protein is in 100g chicken breast (cooked)?
100g of cooked, boneless, skinless chicken breast provides approximately 31g of protein. Raw chicken breast gives 22–23g per 100g. Always clarify whether you are tracking raw or cooked weight to avoid double-counting.
Q: How much protein is in 250g / 250 gm chicken breast?
250g (250 gm) of cooked chicken breast provides approximately 77–78g of protein. If measuring raw, 250g gives around 56–57g. A 250g cooked breast is a very satisfying, high-protein meal for anyone training actively.
Q: How many calories in 100g chicken breast?
Plain cooked chicken breast has approximately 165 calories per 100g. Raw chicken breast has around 120 calories per 100g. Calories increase with the cooking method grilling with oil, adding sauces or deep-frying will all raise the final count.
Q: Does cooking reduce protein in chicken breast?
No. Cooking concentrates protein by removing water, not by destroying it. The total protein in the piece stays the same but cooked chicken weighs less per piece than raw, making each 100g more protein-dense. This is why the numbers look different for raw vs cooked.
Q: How much protein is in 300g / 300 gm chicken breast?
300g (300 gm) of cooked chicken breast provides approximately 93g of protein. This is a very high-protein serving, typically suited to bodybuilders or athletes with elevated daily protein targets. For most adults, 150–200g per meal is a more practical portion.
Q: How much does one piece (1 piece) of chicken breast weigh?
One piece of boneless, skinless chicken breast from a standard Indian broiler chicken typically weighs between 150g and 250g. Smaller birds yield pieces around 150–180g; larger birds go up to 230–250g. In hotel kitchens, we trim and portion chicken breast pieces to a consistent 180–200g per serving for even cooking results.
Q: Is chicken breast good for weight loss?
Yes, it is one of the best foods for weight loss. High protein keeps you fuller for longer, reducing overall calorie intake. With zero carbs, very low fat, and only 165 calories per 100g, it fits easily into any calorie deficit diet. The key is the cooking method grill, bake or poach rather than fry.
Q: Which is better — grilled or boiled chicken breast for nutrition?
Both are excellent. Boiled is slightly lower in calories (no oil added) and retains more moisture. Grilled gives better flavour and texture through browning. Nutritionally, both are almost identical for protein content. If you eat it more enjoyably grilled, that is the better choice the best nutritious food is the one you will actually keep eating.
Q: What is the price of chicken breast in India?
Boneless chicken breast in India costs approximately ₹250–₹400 per kg local butchers and supermarkets. Branded frozen options from Venky's, Suguna or ITC can cost slightly more. Buying a whole chicken from a local shop and having it deboned remains the most economical route.
Q: Should I use chicken breast or thigh for Indian curry?
For long-simmered Indian curries, chicken thighs are the better choice their higher fat and connective tissue content keeps them moist during extended cooking. Chicken breast dries out and turns stringy in curries that cook for 30 minutes or more. If you want to use breast in a curry, add it in the last 10–12 minutes and take the pot off heat immediately once it is cooked through.
About the Author
Mobasir Hassan is an Executive Sous Chef at Radisson Hotels with over 13 years of professional kitchen experience. He writes about food, nutrition and culinary techniques on hassanchef.com — bringing hotel-kitchen expertise to everyday cooking.
This content is for general information and educational purposes only. Nutritional values are approximate and sourced from USDA FoodData Central. This is not a substitute for professional medical or dietary advice. Please consult a qualified healthcare professional or registered dietitian for personalised guidance.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!