Up in Flames, Down to Ashes

I’ve never been to culinary school, but I’m pretty sure one of the first things taught there is not to burn your food. The idea seems intuitive, obvious, almost stupid to mention out loud. What is the best way to show that a particular TV or movie character can’t cook? An oven with smoke coming…

The Dalgona Craze

Jung Il-Woo, an actor from South Korea was visiting Macao, where he was served a strange beverage which reminded him of a confection from his childhood; an airy, melt-in-the-mouth candy. Similar to honeycomb in the West, the Koreans call it ppopgi or dalgona. It is a streetside treat popularised in the 1970s and 80s made…

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…

Foods, Trends and the 2010s (Part 2)

Last week, we talked about some of the quirky foods of the 2010s, from avocado toast to unicorn drinks. If you haven’t checked it out already, read part 1 here. The story doesn’t end there, there are many other things that the millennials have made trendy. Veganism has created things like soy milk and pulled…

Foods, Trends and the 2010s (Part 1)

In a few days, we will be stepping into a new decade, ripe with opportunities. But before we do, it is worthwhile to stop and look back at the decade which saw the Gangnam style and Ice buckets, memes and instalikes, two royal weddings, Modi and Trump and so much more. From a shy kid…

Anatomy of a Cheesecake

Deconstruction isn’t a brand-new concept, but it is a trend that is rapidly catching on, especially in the pastry kitchen. It is all about playing around with the presentation of a dish, while maintaining its overall taste and identity. The purists are strictly against it, always faulting it in some way or the other. Others…

Undercover Veggies

“Eat your veggies or you can’t have dessert”, might be one of the most common threats made at the dinner table. Indeed, dessert is everything that vegetables are not: it is sweet, it is delicious, and it makes you feel all warm and fuzzy inside; while veggies, especially if made poorly, tend to be bland,…

Nose to Tail, Root to Stem

“If you’re going to kill the animal it seems only polite to use the whole thing”, says Fergus Henderson in his award winning 1999 book “Nose to Tail Eating: A Kind of British Cooking”. It deals with the philosophy of using the whole animal and not just the prime cuts. In today’s conscious society, aimed…