Member Rahula Darshana
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Scoolinar
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Rahula Darshana posted an update 5 weeks ago
Level:
Scoolinar
Crumbed fried goat cheese(Maltese cheese)with caponata and basil oil.garnished with beetroot purée,carrot purée cherri tomatoes spring onion and coral tulies
Maloles Muñoz, Mercedes Minaya Palacios and Lana Mihajlović2 Comments-
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Scoolinary Team
Absolutely gorgeous, chef!
The plating is vibrant, thoughtful, and full of texture—those coral tuiles add height and elegance, while the color balance between the purées, tomatoes, and caponata brings real energy to the dish. The spring onion curls are a lovely finishing touch, adding a fresh, sculptural element.Honestly, this is already… Read more
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Level:
Scoolinar
This dish looks like a Mediterranean symphony on a plate!
The crunch of goat cheese, the sweet-and-sour caponata, and those colorful purées—pure edible art. 
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Rahula Darshana posted an update 7 weeks ago
7 weeks ago (edited)
Level:
Scoolinar
@turkish cusine..used the techniques from chef ali
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Scoolinary Team
Great use of ingredients!
The combination of olives, sun-dried tomatoes, and rosemary already makes you imagine the amazing aroma coming out of the oven. And that stuffed pide looks awesome—perfectly golden. What kind of cheese did you use?
It looks like it melts into pure creamy goodness!
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Level:
Scoolinar
Ese lahmacun!!! Bravo!!!
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Rahula Darshana posted an update 8 weeks ago
Level:
Scoolinar
Currently im working on as a chef i have some dishes i prepared at work and would like to share them here.
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Level:
Scoolinary Team
Rahula, welcome to the Scoolinary community! It’s great to see your first post on the forum!
We love seeing what you’re preparing at work—what a stunning presentation!
Each dish has such vibrant colors and textures that immediately catch the eye, and the ingredient combinations look fantastic. It seems like, besides cooking, you also… Read more- View 2 replies
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Level:
Scoolinary Team
Your dishes are spectacular!
The precision, the balance, the elegance in your plating… truly the work of a professional who knows how to make flavors look as good as they taste. It’s a real privilege to have your creations shared here.
As someone clearly at a high level, I’d love to hear more:
What were the main problems or limitations you… Read more
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