Ladoos are famous. But one particular variety is infamous – “Thaggu Ke Laddu”. Literally translating to ‘thug’s ladoo’, this Kanpuri delicacy has a story rooted in the Indian revolutionary struggle. The context, sugar, was a colonial commodity and Mahatma Gandhi had termed sugar ‘white poison’. This
Michael Faraday once said - “It is not enough to know the principles; one needs to know how to manipulate them”, and this phrase, in a simple essence, describes what molecular gastronomy is all about. When I first came across the term ‘molecular gastronomy’, I remember it sounding more like a scien
Which dish takes over your senses - smell, sight and taste - when you think of ‘steam cooking’? Is it Idlys? Maybe Dhoklas? How about dumplings? Well apart from these famous steamed dishes, there’s plenty more the Indian kitchen utilizes steam cooking for. In fact, steaming is among the most common
At the Culinary Academy of India, there are plenty of opportunities to be great and do great work. Working on the world record for the largest cold meat platter was one of them. The 48 hour arduous task was quite the undertaking, but achieving the world record with my fellow chefs is a moment worth
India or Bharat is second most populated and seventh largest country in the world. It is one of few countries which has got deep rooted and diverse culture. The diversity is in terms of its geographical feature,religion, culture, races, customs, traditions, art and craft.
The Food and Beverage sector is one of the components of importance and significant in the hospitality industry. It may be a single run unit or associated with various categories of hotels. It deals with feeding people and selling the same in various forms namely restaurants, coffee shop, banquets,
In Wiktionary, the free dictionary, Fusion, or synthesis, is the process of combining two or more distinct entities into a new whole. So, what is Fusion Cooking? When elements of various cooking styles, traditions, cultures are mixed with each other to form a dish we term this as fusion cooking. Sin
Cold kitchen was an essential aspect of food production in the hotel industry. This kitchen was not just connected with cooking, instead, this kitchen operations start from receiving goods to placing food on a buffet in an artistic way. This kitchen also protects all the ingredients, processed food,
Universities, Boards, Councils, and private players who are in the forefront of delivering culinary education have done their bit in the last two decades. Today the focus should be on the quality of education and the learning outcomes.
The bread culture of India may not be as hugely dependent on yeast based leavening like that of the West but is still equally diverse with a huge variety spreading over the entire sub-continent.
‘Farm to Plate’ or ‘Farm to Fork’ or ‘Farm to Table’ is a social movement which aims at providing local fresh food through direct purchase from the producer. It is different from Sustainable and Organic food as it’s about the travel time of the Produce from the farm to the food service establishment