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01
Oct
Blog
15
Jun
Meeting a Living Legend
So let me set the record straight. 1996 was the first time I had ever heard of Chef Marco Pierre White. I was in culinary school and looking to spur my...
01
May
Figs have been cooked in myriads of ways and and been the hero in many a decadent recipes . I had to use my home grown figs and show chase them a moorish way...
20
Mar
Pomelos originated from Southeast Asia, but are now grown in different countries around the world. The U.S. is now one of the biggest producers of pomelos, beating China, Mexico and other countries.
The regions where...
01
Jan
“Taste has no boundary,region or cuisine. You just have to pause and rewind and enjoy”
Years is what it took to be back in my old stomping ground, Bangalore City or Bengaluru as it is...
23
Dec
For the Steak
The Back story
The porterhouse is one of my favourite cuts for this recipe. Perfect on a flat grill. Both are cut from the short loin area of the beef. A center "T-Shaped...
20
Dec
For the Stack Base (Makes 2)
20gm bocconcini cheese (small) sliced
1 Roma tomato (ripe)
1 Punnet Medley of cherry tomatoes
(I have used Russet,black Russian , red and yellow )
1 Tsp Smoked...
20
Dec
For Kaffir Lime Chicken And Marinade
50gm Chicken thighs bone less size 18 (skin on)
5gmKaffir lime leaves
10gm Spring Onions (roughly chopped)
5gm Garlic Clove (roughly chopped)
10gmFresh Red Chilli (roughly chopped)
50ml Coconut oil
10ml Sesame Oil
...
04
Jul
I've always found it very surprising how hordes of regular folk find a flavor or taste very appealing. Take for example salted Caramel. It is in every thing. Ice cream, coffee, peanuts, yogurt, chocolate,...
04
Jul
The Mind of a chef
What makes chefs do what they do . Does the dish define them or vice versa .What does my money actually buy ? Is it enough to purchase your favourite,must...