00:00Hello, I am Chef Dibiju.
00:01Today, what is the world record?
00:03The world record is the maximum varieties of rice dishes.
00:06It means that in India, we are from abroad.
00:10In total, we have successfully made rice dishes in the past.
00:15And we have not had any record.
00:18The record is the first world record.
00:28The world record is the world record in London.
00:32Do you have a specific price of rice?
00:37In Italian, Conti, Chinese, Indian, South Indian, North Indian, Biryani.
00:47In Italian, there is a spoon in the order of rice.
00:50The problem is that the rice in the past is not adapted.
00:55The rice in the past is not adapted.
00:57The rice with rice in the past is not adapted.
01:02Do you want to understand?
01:06The rice in the past is not adapted please.
01:08It is adapted for others.
01:08Yes, this is the present for our current values.
01:11The rice in the past is not adapted,
01:44There is a lot of learning, time, discipline, and there is a lot of time.
01:49There is a lot of learning here in Kolhapur, ABC Hospitality College,
01:53and I am a representative of Western India Culinary Association.
01:58I am a member of West 3.5-4.5-4.5.
02:01I am a member.
02:02I am in Mumbai.
02:05There is a lot of work.
02:06There is a lot of work, but there is a lot of work.
02:09I am a member of the Naveen PD.
02:12The name of Raije is commonly used.
02:14It is a very famous human.
02:15However, it is a target.
02:17But while there are a lot of young people who have reached the main level,
02:18the same and that show,
02:20the education of the young people who have created these,
02:22practically, and how they are acting.
02:24There is a lot of work that comes from doing.
02:24In India, there are a lot of faculty and��는,
02:26I have read,
02:27I have read,
02:28and I have read,
02:30all of my students.
02:31But I am a brother who is in this country.
02:35So there is a lot of people.
02:36If I am a say of chefs who are being in this country,
02:52Thank you very much.
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