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…

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…

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…

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…