I Roast My Case! We can learn to be cooks, but we must be born knowing how to roast-said the French culinary philosopher Jean Anthelme Brillat-Savarin. Closet cooks have famously shied away from Roasting meats. What is it about Roasting that has solicited reactions ranging from fear of the unknown (process!) to plain discomfort thinking…

Biryani – The ultimate ode to meat

Hyderabadi Dum Biryani Cooking this is bound to make you feel a strong sense of heritage and lineage. This dish of the Nizams is nothing short of royalty at its best. Chicken 1 kg Cardamom 5 nos. Bay leaf 2 nos. Star Anise 2 nos. Basmati Rice 1/2 kg Fennel Seeds 2 tsp. Clove powder…

Cheat sheet to fabulous meals

Barring those who despise carrying lunch to work, the rest of us are faced with the daily drudgery of answering the question ‘what to make for lunch today?’ and the even worse universal question ‘what to cook?’, thrice a day. There is only so much one can rely on restaurants and their ever so delicious…

Healthy Meat Pairings

Our bodies have been crafted to function in the most amazing ways. The sheer science involved behind every activity of ours is fascinating. But our bodies need a push sometimes owing to our demanding lifestyles. What better way to help our bodies cope than through food? The impossible marriage of taste and nutrition isn’t impossible…

Hacks to get cooking quicker and eating healthier

Life on the fast lane is an understatement today. Being the age of information, we are all aware of what needs to be done: to stay fit, to manage work, to still have a life outside of work, and to catch up, in person, on what began as Whatsapp conversations, with friends. Seldom do we…

The Comeback of Fat

This decade has seen technology revolutionise our life. It also hosts one of the most controversial switches in our healthy diet. In the past FATS were considered the monsters of ill health. Today FAT has been re-instated as a champion for better health and the burden of ill-health has been cast upon the SUGARS and…

When life gives you lemons, squeeze them over meat

The lemon is said to have originated in the Indus Valley because of a lemon-shaped earring from 2500 BC found by archaeologists in the area. Since those days of yore, this wonderfully juicy and nutritious fruit has written Tangy Tales of terrific proportions. It has saved thousands of sailors’ lives from scurvy and re-energised millions…

Flavour vs. Moisture: The Dilemma

High Temperature Flavour Development  Browning creates a tremendous amount of flavour and is a key step when cooking meat. This happens through a process called the Maillard reaction, named after the French chemist who first described it in the early 1900s. The Maillard reaction occurs when the amino acids and sugars in food are subjected…

The Health Benefits of Lobster

Lobster, long considered a luxury food item, can make for a healthy and delicious meal when eaten in moderation. It offers significant amounts of many important vitamins and minerals, but there are certain considerations to take into account when eating lobster, especially if it’s cooked in salt-rich sauces or eaten dipped in butter. Lobster is…

The Story of the Hilsa

The Ilish, also known as Hilsa, is a popular food amongst the people of South Asia and in the Middle East, and especially with Bengalis. It is the national fish of Bangladesh. Bengali fish curry is a popular dish made with mustard oil or seed. It is also popular in India, especially West Bengal, Odisha,…