If foods could write their stories, how would it be? If Mexican Mole could write about the day a nun walked into the kitchen, randomly grabbing ingredients around leading to the birth of a dish that represents Mexico. What if Mysore Pak could tell you about the day chickpea flour and sugar were drenched in […]Read more "Origins"
It’s Jackfruit season! Though a cousin of the world’s smelliest fruit Durian, jackfruit is still soft, succulent, custardy and there is a distinct sweetness that cuts through that stink. I love it! and I love saving the seeds to make spicy curry for lunch the next day. To make the jackfruit tartine, I first thought of pureeing […]Read more "TARTINE 6, TRIAL 1- Jackfruit and caramel"
Chef Alex Ong’s description of the Hamburguesa at Don Pisto’s is one of the most tempting lines I have ever heard. He says things like “no words” and “no fancy way to eat this” and dives in. Food porn. Don Pisto’s in San Fransisco makes this Baja-inspired burger called the Hamburguesa, a ground chuck beef patty […]Read more "Burgers- Chapter 2"
What is comfort food? The answer is subjective. Some may say it is food that reminds them of home or a loved one and some may say it is something cold on a hot night and hot on a cold night. To me, its fat. Stuff that does not come under the “guilt-free” tag but […]Read more "Burgers 101 -Chapter 1"
I met Nilkamal aka Neil on my trip to Andamans a few weeks ago. He is a middle-aged man, who hails from Neil Island (funny, yeah? Neil from Neil Island), owner of a small cafe and always, almost always holds a cigarette in his hand. He has never left the island, but made some kick-ass […]Read more "Neil in Neil"
I was at a small eatery one Saturday evening when these three kids asked me for help. They didn’t seem needy, but they had the most adorable smiles and I genuinely believed they needed help. They asked me if I could drop them home and since I couldn’t take all three of them on my […]Read more "Smiling at a bad memory"
The longest I stared without blinking is… 30 mins. It’s true! It happened when I was engrossed watching David Chang in PBS’s Mind of a Chef. Japan! I love that country. Everything from their culture to the food, it’s just so organized. The cuisine, if you ask me, is based on what the person wants to […]Read more "Japan.. where the yolks are yellower than the rising sun."