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...
Mediterranean Cuisine: A Journey Through Flavors and Traditions
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 told Restaurant India. “But that’s not Mediterranean in its entirety.” His words. What followed, he said, was a long slow process of helping diners unlearn what they assumed and actually taste what was in front of them. Eight years later the conversation has shifted. According...
Frozen Desserts: A Sweet Escape for Every Season
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 melting into the glass. The man who wrote about eating it for SBS Food remembers sharing one glass with his brother, their mother watching to make sure the division was equal. That detail says more about what frozen desserts actually are than any recipe can....
How to Start a Baking Career in Mumbai: Courses, Skills & Opportunities
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 there at 8 and he takes two and nobody argues with that. The place has been open since 1904. The same hand-painted Christmas cake ad from the 1920s is still on the wall. There is a rope near the staircase that old regulars use to...
Best Baking & Culinary Courses in Bangalore for Aspiring Chefs in 2026
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 working overtime. There’s a quiet revolution happening: a new wave of chefs is choosing to trade their spreadsheets for sourdough starters, proving that in this city, the most rewarding “growth” isn’t happening in a boardroom, it’s happening in a proofing basket. If you’ve found yourself...