Go to Kyani & Co on Jagannath Shankar Seth Road before 9 am on any weekday. Watch what happens. The mawa cake at Kyani & Co is gone by 10 am most days. Not because they ran out of ingredients. Because someone’s grandfather has been coming since before their father was born and he gets...
Does the smell of fermented yeast and roasted flour make you feel like you’re missing out on something? In Bangalore, that specific aroma doesn’t just belong to the old-school Iyengar bakeries anymore. These days, it’s drifting through the high-ceilinged glass studios of Indiranagar and past the rumble of Metro lines, where professional deck ovens are...
To understand Artisan Bread Recipes, you have to first stop thinking like a cook and start thinking like a biologist. In a commercial factory, bread is a dead product of mechanical speed. But in the world of the true artisan, bread is a living, breathing ecosystem. It is a slow-motion chemical interaction between wild microbes,...
There is a moment in every culinary arts training program when a student realises that Thai food is not a collection of recipes, but a philosophy of chaos managed by hand. It usually happens over a stone mortar and pestle. The room fills with the volatile oils of bruised lemongrass, the stinging aerosol of bird’s...
To truly understand Viennoiserie, you have to stop thinking like a baker and start thinking like a blacksmith. In a high-end kitchen, we don’t just “mix” dough; we temper it. We manipulate fat and gluten under strict thermal conditions to create a structural marvel that shouldn’t, by the laws of physics, stay upright. While a...
If you walk into a high-end patisserie, the display case looks like a battlefield of terminology. To the uninitiated, everything is just “cake” or “pie.” But for a pastry student, the distinction between a Tart and a Torte is foundational. It is the difference between shortcrust and sponge; between structural snap and rich, flourless decadence....
The first time you stand in front of a three-tier wedding cake, you aren’t thinking about sugar; you’re thinking about gravity. There is a terrifying, quiet tension in a pastry kitchen when the “final stack” happens. If you’ve ever watched a chef like Amaury Guichon or the instructors at APCA India, you see a level...
The scent of warm vanilla and toasted flour wafting through a Mumbai apartment is a familiar comfort. For many, baking starts as a weekend escape and a way to destress after a long week in the corporate grind of BKC or Lower Parel. You follow a creator on YouTube, successfully pull a tray of fudgy...
Walk into any high-end bistro in Cyber Hub or a luxury dining room on Golf Course Road, and you’ll see that what diners get on their plates is not just food but a piece of art. It involves thinking like a designer right from conceptualizing and sketching the design to executing an idea. This is...
Taste or looks, what matters the most when people go to dine out in a city like Bangalore? This question would have held no substance half a decade ago, as the focus of chefs earlier was clearly aligned towards creating lip-smacking food. Today, things have changed. What diners in Indiranagar, Koramangala, or Lavelle Road get...
