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
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...
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...
04
Jul
The science of pairing beer & food
The human eye has an important role in the perception of colour, and this influences our idea of food flavour and a potential beer match
Sensory analysis takes us past...