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An aphorism by the 19th Century French gastronome Jean Anthelme Brillat-Savarin has entered popular culture, ‘Dis-moi ce que tu manges, je te dirai ce que tu es’; that is,‘Tell me what you eat, and I will tell you what you are’. In English, we often tone down the exuberance and floweriness of the French language; […]
Kanniyakumari that has been awarded the Geographical Indication (GI) tag is known for its unique qualities like high concentration of volatile oil content and aroma. Around the 1800s, the East India Company has introduced Clove in India in its spice garden in Courtallam. The densely wooded areas in Kanniyakumari district produce about 73 percent of […]
If you are this far into my series of columns, you know that I savour every bite of my food. I pick apart the colours, textures, tastes, smells, and sounds in every bite, and mindfully immerse myself in the party in my mouth. But the Western style of serving food makes it difficult to enjoy […]
The words ‘eating alone’ conjure up images of a loner, an anti-social soul, a sad person. Do not judge. Yes, sometimes the solo eater might be all of these, and I know some such sad loners (see, I am judging now). But there is a time for social eating, and there is a time for […]
Ghee, the Indian invention which has concocted years ago is nothing but butter that has been heated and clarified, had its milk solids and water removed to produce pure butterfat. This process has been a boon to people for years, it gives the butter a long shelf life, a virtue in India where hot temperatures […]
I hereby launch a petition. Ban the word ‘foodie’. This neologism did not exist until the early 1980s. It first appears in restaurant reviews by Gael Greene, the food critic at New York Magazine. And even after its unfortunate invention, it made only small ripples for a couple of decades, when someone wanted to talk […]
Define cooking. You start with some base ingredients – say, vegetables, dal, rice, meat. Into these base ingredients go some additives – say, oil, salt, spices, condiments. The defining transformation happens when heat is applied to the ingredients and the additives. So, cooking is a simple combination of three factors: the base ingredient, the additives, and […]
Some people say food is life. Well, I say, food is more important than life. Food transcends life. With something so important, no wonder people get inordinately passionate, viscerally emotional, and violently possessive about their food. What really is their food? This brings me to the authenticity wars. I know at least two nations who would rather […]
While we think we just engage the sense of taste when eating, we often engage all five senses. We eat with our brains. This concept has a fancy name: Multisensory Perception of Flavour. What happens on the tastebuds is only a small part of this multisensory experience we call taste. We feed the mind and not […]
People often say, cooking is an art, not a science; cook from the heart, not the head. Having proclaimed that, the said people promptly open a recipe book, or watch a recipe video, and slavishly start following instructions – add one teaspoon of this, 20 grams of that, one cup of the other. Why do […]
Serves: 3-4 Persons Ingredients: 2 cups Basmati Rice (soaked in water for an hour, then drained) 1 tbsp Oil 6-7 Garlic cloves (finely chopped) 2-3 Green Onions (finely chopped – Green and White parts separated) 1 cup Red or Black Beans (Rajma- Soaked overnight) 1/3 cup Corn Niblets 1/4 Black Olives (sliced) 1 cup Green & […]
Princess Aaliya Sultana Babi, Balasinor Lasaniya Kheema is basically a winter dish as the hara lassan is mostly available only during winters. This was generally a breakfast dish to be had with moong k bhune hue khichdi. People now freeze green garlic and so this dish can be made and relished for lunch or dinner, […]
