Pastry 101 : Choux

So far in our French pastry odyssey, we have looked at shortcrust and puff pastries. This week, we complete the trilogy with what is perhaps the most enigmatic of the three. This week, let’s wrap things up with a look at choux (pronounced shoo) pastry or pâte à choux. A choux dough contains the usual…

Pastry 101 : Puff

Last time, we looked at shortcrust pastry and its varieties, along with an overview of French pastry creams. Let’s now move on to our second pastry, puff pastry or Pâte Feuilletée, the base for local favourites like chicken patties and projapoti biskoot. Puff pastry feels magical, almost alive. When baked, it increased to upto eight…

Pastry 101 : Shortcrust

The word “pastry” has a different meaning in India and the West, which confuses a lot of beginners. While we use the term pastry to refer to cakes filled and frosted with cream, the term is used differently in the West, and infact, has two meanings. Pastry in the West can refer to the final…

The Roast Dinner Equation (Part 3)

It’s Christmas day, and time for the final part of our series on the roast dinner, and the final article of the year. 2021 has been a difficult year, especially in the early months, and I haven’t been able to post regularly. Well, here’s to ending the year right, and hoping for a brighter one…

The Mystique of Monochrome (Part 1)

As a concept, monochrome food seems counterintuitive: isn’t food meant to be colourful and eye-catching? From the green coriander on an orange butter chicken to the white sesame seeds on a brownish prawn stir-fry, contrast in food is eye-catching, and something which we have associated with being appetizing. Monochrome dishes look duller, since everything on…

The Pud Thickens (Part 3)

The Old and the New We’ve reached the final part of this interesting trilogy, a survey of thickening methods using five “puddings” as our guide. We’ve explored the phirni, the panna cotta and an array of baked custards. This time, we will look at two more desserts, one very old and another relatively new, which…

The Pud Thickens (Part 2)

The Custard Continuum Last time, we explored the role of starches and gelatin as thickening agents, primarily in the context of dessert. This week, we will focus on the egg. We’ve already talked about eggs in some detail in our Eggs 101 series. This time though, the focus will be on its role in custard…

The Pud Thickens (Part 1)

Starches and Gels There are a number of ways to thicken a sauce, soup or curry. Thickening helps intensify flavour and provide a better texture; a creamy clam chowder is definitely much more appealing than a watery bowl with bits of seafood floating in it. There are a number of possible thickening agents the resourceful…

The Miracles of Milk

Milk. The fluid that nourishes all mammals through infancy, and defines our position in the animal kingdom. It is packed full of nutrients, and is an essential part of a healthy diet. The 90s have really driven home the nutritious benefit of the glass of milk, from the super-catchy Amul ad jingle to that unforgettable…

La Dolce Vita

Italian Food 101 (Part 7) We’ve reached the final part of our Italian odyssey, where we end on a sweet note, talking about treats like gelatos and panna cotta, and finally wrap things up by talking about the importance of traditionalism in this fact-paced world of rapid change, innovation and fusion. Click on the link…