Onions, Browning, and the East

We’ve looked at the yin and yang of garlic, and explored the multiple applications of brown onions in the West. In this final instalment of our exploration of alliums, we will turn our attention to our homeland and explore the role of brown onions in Indian and especially Mughlai cuisine. Many Indian curries start with…

Onions, Browning, and the West

It is hard to think of a vegetable as ubiquitous as the onion. Starring in everything from Indian curries to Chinese stir-fries, European soups to American snacks, it is one of the most versatile ingredients in the kitchen. Being an allium, onions have a certain potency which, though a lot muted when compared to garlic,…

The Beta Garlic

It was around October last year, midway through my first year of residency. The senior on duty was running a little late and therefore brought breakfast along with her. When the patient rush died down a little, she opened up a piece of paratha and achaar wrapped hastily in aluminium foil, and politely offered me…

The Alpha Garlic

Few vegetable groups are as ubiquitous as the allium. This group includes onions, shallots, garlic, scallions and leek, and forms the basis for almost every world cuisine. Alliums are a powerhouse of flavour which when properly harnessed, can completely transform a dish. This month will be all about bite-sized articles focusing on the humble alliums….

Roe, Roe, Roe Your Boat

“Roe is the fully ripened internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals”. The Wikipedia definition of roe makes it seem more suited to a zoology textbook. But many cultures around the world consume some form of fish roe. It is weirdly, a universal culinary…

Going Bananas

After reading my article on Nose to Tail eating a couple of weeks back, one of my friends said “I wish you had written a little bit more about the veggies. Also, I can’t believe you missed the banana. There is no better example of nose to tail cooking in the vegetarian world than the…

Eggs 101 (Part 2)

Separation Egg-xiety Last week, we learned to deal with the whole egg and the technique of separating the white from the yolk. In case you missed it, check out part 1 here. With that sorted, it’s time to deal with each component individually, starting with the yolk. The yolk is fattier, and frankly, way more…

Eggs 101 (Part 1)

Let’s Get Cracking! You must have heard that stupid little joke: “Love means nothing to people who play tennis because love means zero in tennis”.  Hilarious.  Ever wonder though, how that nomenclature came about?  Well, it actually comes from the French “l’ove” which translates to “the egg”, due to a resemblance between the shape of…