You are standing in your kitchen. You see a recipe that needs eggs. You think to yourself. There must be another way to do this. Maybe you are baking for someone in your family who has restrictions. Maybe you are baking for people who do not eat meat. Maybe you just want to learn how to bake without using eggs. You are not the person who is thinking about this. There are people in Bangalore who are also thinking about the same thing. They want to know how to bake without eggs. The good news is that the answer is...
What is BSc? Culinary Arts & Hospitality Management? A Complete Guide for Aspiring Chefs
Have you ever seen a chef make a dish look really good and thought, “I want to do that for a job”? If so, you are not the one. And what is important is that there is now a way to make that happen. You can turn your love of food into a career as a chef in various countries. The BSc Culinary Arts and Hospitality Management is an exciting program for people in India who love food. It is not about cooking. It is a degree that teaches you how to cook and also how to run a business,...
Best Pastry Courses in India to Learn French Desserts Professionally
Have you ever taken a bite of a good croissant or a creamy crème brûlée and thought? I want to make something like that? If you still feel that way, you are probably ready to do something with your love for desserts. The good thing is. You do not have to go to Paris to learn how to make French desserts now. India is a place to learn about pastry making. You can find good schools that teach you how to make pastries. If you just finished school, or if you have a job but you want to do something,...
Eggless Pastry Recipes That Taste Like Professional Bakery Desserts
The truth is, eggless baking has really improved a lot. We do not have to deal with flat or crumbly eggless baking anymore. Now you can find beautiful eggless cakes, pastries and desserts at expensive bakeries.. The good thing is, you can make these eggless cakes, pastries and desserts at home if you know the right way to do it. If you do not eat eggs or if you are baking for someone who’s allergic, to eggs or if you just want to try eggless baking this guide will help you. It will show you how to make some great...
How to Make the Perfect Macaron: Common Mistakes & Fixes
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 make them.Macarons have a reputation for being tricky. That reputation is true. But here’s what nobody tells you: most failures come down to simple mistakes. Once you know why things go wrong with macarons, the solution becomes clear. Macarons are not that hard to make....
What is a Bachelor’s Degree in Tourism Studies with Culinary Specialization — and Why It’s Different
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 meal. They love trying the foods when they travel. This change has made a difference in the job market. Usually people have to pick one thing to focus on when they are in school. They have to decide if they want to be in charge...
The Art of Chocolate: Tempering, Bonbons & Showpieces Explained
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 a pastry catalogue. They are wood-carving tools and clay-sculpting tools, because chocolate, when you work it at the right temperature and with enough patience, behaves less like food and more like a material. “The difficulty,” Guichon has said, “is that chocolate can present itself under...
Top Baking & Culinary Trends in Gurugram: What Chefs Should Learn in 2026
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 speed and more about depth. The corporate crowd that once settled for a decent croissant and an Americano is now asking where the butter is sourced. The weekend brunch crowd at places like Pour & Palate in Sushant Lok orders sourdough toasts the way an...
Modern Indian Cuisine: How Chefs Are Reinventing Traditional Dishes
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 using sous-vide precision to ensure a jackfruit kofta has the exact structural integrity of a traditional meat kebab. For a long time, modern Indian cuisine was defined by spectacle. We had liquid nitrogen floating over chaat and foams that tasted vaguely of cumin but lacked...
From Fresh Pasta to Risotto: Core Italian Dishes Every Culinary Student Must Learn
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 dinner; it’s about understanding the physics of protein and moisture. At the Academy of Pastry & Culinary Arts (APCA), we often talk about the “soul” of a dish. In French cuisine, that soul is often found in the sauce. In Italian cuisine, however, the soul...