Hakka Noodles and Chilli Chicken

Ask the average Indian to list the names of cuisines and Chinese cuisine is almost always likely to be the second item in the list, just after Indian. Indeed, Chinese cuisine is a big thing in India; although what we call Chinese is very different from traditional Chinese fare. Our version of Chinese is in…

The Rooh Journey (Part 2)

Last time, we started our journey at Rooh by exploring nine out of the fourteen courses of their amazing tasting menu, ending with the sorbet. If you haven’t read it already, check it out here. Well, its time to get going again. The next dish was another tribute to the South. Titled  Prawns : Sixty-five,…

The Rooh Journey (Part 1)

Last week, we did an in-depth dissection of one of the dishes from the tasting menu of Rooh in Mehrauli (check it out here). In this week and the next, we will explore the tasting menu as a whole. If you’re unfamiliar with the concept of a tasting menu, you might want to check out…

Rustic Meets Trendy (Part 2)

Aloo Parantha, Dahi aur Achaar Striking the right balance between tradition and innovation can be tricky indeed, especially when you’re trying to revamp a classic. You need to be able to apply your vision to the dish so that it becomes undeniably yours, yet stay within a certain limit so that it is still recognizable…

A la carte and beyond

Ask the average person what a la carte is, and he or she might fumble. “Umm, I’ve seen the word used in menus in posh restaurants. It’s basically a fancy word for a menu, right?” This is understandable. Until a few decades ago, a la carte was the predominant menu style in restaurants, and is…

The Case for Molecular Gastronomy (Part 2)

Spheres, Foams and Gels Farzi café in Gurgaon has some wacky stuff on its menu. The first dish they serve is an amuse bouche which they called Mishti doi shots. It comprised a small bowl with a light brown orb, some strawberry compote and a sprinkling of panchphoron. We downed it like a shot, and…

The Case for Molecular Gastronomy (Part 1)

Better Taste and Better Texture Molecular gastronomy is one of those incredibly polarizing elements in modern cuisine. Some people are incredibly put off by the idea of introducing liquid nitrogen, centrifuges and unpronounceable chemicals into the kitchen. Such things, they believe, should remain in the laboratory. In this series, let us examine some tricks and…