Let’s face it. When we first tried making macarons, they did not turn out right. Most of us ended up with a sad meringue pancake. It did not look like the pastel domes we saw on Instagram. You are not the one who had this problem. The good news is, you can still learn to...
The world of travel and food has really changed. In the past, a vacation was about visiting famous places or relaxing on a beach. Now people travel to try foods. They go to Paris for a croissant, to Bangkok for tasty street food, or to a fancy restaurant with a Michelin star for a special...
Amaury Guichon spent ten hours on a lion’s mane. Not the whole lion. Just the mane. The body had already taken four days to make and 180 pounds of dark chocolate using giant egg-shaped moulds, dark chocolate because its higher cocoa butter content makes it sturdier than milk. The tools he uses are not from...
Gurugram has always been a city that moves fast. New towers go up before the old ones fill. Restaurants open, go viral on a food reel, and get a waiting list before the signage is even dry. But something different has been happening in its kitchens over the last year or so, something less about...
There is a quiet, powerful shift happening in the professional kitchens of India today. If you walk into a cooking class at the Academy of Pastry & Culinary Arts (APCA), you won’t see students just memorizing the spice levels of a Rogan Josh. Instead, you’ll see them analyzing the ph level of fermented kanji or...
There is a specific kind of silence that falls over a professional kitchen when a perfect sfoglia, which is a sheet of handmade pasta, is being rolled out. It’s the sound of wood meeting flour, a rhythmic, tactile friction that has remained unchanged since the Renaissance. For a culinary student, this isn’t just about making...
Vinesh Gupta opened Layla in Delhi in 2017 as a Mediterranean restaurant. He spent the first few years explaining to his own guests what they were eating. Most people walked in thinking Mediterranean meant hummus, falafel, a shawarma wrap if they were feeling adventurous. “People associated Mediterranean food mostly with Lebanese and Turkish dishes,” he...
Take an example of Badshah at Crawford Market who has been selling falooda since 1905. The original ingredients are saffron milk, arrowroot vermicelli that goes translucent in the cold, sabja seeds swollen with water, a scoop of kulfi sitting on top going soft at the edges while you eat fast enough to keep it from...
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...
