I’ve been cooking for myself since I was 11 years old. Learnt how to cook like a professional in the last few years. If you aren’t trained in a few fistfuls of culinary techniques, you’re probably not as fast and efficient with food as we are. Sometimes I wish I could keep cooking as a simple…
What happens when two great cultures, with distinct ethos and culinary traditions, meet? A new cuisine in born, incorporating the best of both worlds. We Indians love our ubiquitous version of Chinese food. Most people like it more than authentic Chinese food found in China and all over South-East Asia. We aren’t bothered by the fact that it’s not authentic, and…
Sometime in 2013, a new restaurant opened in Gurgaon (near New Delhi). Immediately, this one made headlines & bookings exploded. To begin with, the food served was brand-new for people in North India. And then there’s the chef. This new chef brought a new cuisine, unlike any north India had seen before. As one myself,…
An introduction to Indian gastronomy In order to understand Indian food, one needs to first understand India. Now that’s easier said than done. Before I begin, we must be aware that I’m attempting to accurately educate the reader about the collective cuisine of over 1.2 billion people. I feel it is my responsibility to share my credentials with…
In 1999, at the height of his fame, Marco Pierre White retired and returned his Michelin stars. He is the youngest British chef ever to win three Michelin Stars. Upon being interviewed by Lynn Barber, he said this. “I was being judged by people who had less knowledge than me, so what was it truly…