Food for thought
Rice is an imperative component in Indian cuisine and most others in Asia. It is considered to be the staple carbohydrate in India and all over south-east Asia. However, rice, like everything, has its boons and banes. It is a well known fact that rice might not be the best thing to eat if one leads…
Two common adjectives associated with Indian food are “hot” and “spicy”. Used rather interchangeably, many might think they are different. However, the two are actually the same thing. At least, as far as the science behind it is concerned. Here’s how: 1. Heat, or piquancy, is the sensation felt when we eat something that causes our…
New Delhi sure is a foodie’s delight. Its the city which easily has some of the best restaurants in the country. In this particular edition, I am in full praise of those marquee restaurants which have made it big by offering the highest quality of hospitality and European-style dining to the who’s who of the national…
This post talks specifically about various fat mediums used in Indian cuisine and where it is used. 1. Hydrogenated vegetable oil (dalda) : Hydrogenation of oil converts liquid fat into solid or semi solid fat. This lump of fat may be melted into oil (its normal state). Perfect for deep frying. Health-wise, not so much. 2. Mustard…