Category: Classic Combo

Béchamel sauce also known as “white sauce” or the “glue sauce” was introduced to the French in 1533 and till today remains as one of the five “mother sauces” of the French Cuisine. Traditionally this sauce was made by cooking...

September 2nd …..A day that we would often forget in the midst of our school and college going years. Suddenly it would dawn that it’s not just another day. We would confront my mother…why did you not remind us? She...

An inseparable part of North Indian tempering /Tadka, these little spice bursts dancing in hot oil were discovered in Syria. A spice that has voyaged through civilizations to our table, Cumin is now an essential ingredient in traditional cooking around...

Gongura (Sorrel leaves) is an intrinsic part of Andhra cuisine. Widely used in Tamil Nadu and Karnataka too where it is referred to as Pulicha Keerai and Pundi Soppu respectively. The Tamil name refers to its sour flavour. It's not...

Green revolution, a period that began in the 1960 changed our traditional agricultural practices to industrial systems of which rice and wheat became the sparkling stars. Indigenous grains such as Jowar, Bajra, and Ragi lost out to these hybrids and...

We as human beings have a great appetite for colour. The colours around us can actually impact our hunger cues by either activating or deflating them. Colour “Green” is thought to be healthy regardless of whether the food is nutritious...

The phrase “We eat first with our eyes” was coined by Apicius, the 1st Century Roman gourmand implying that visual stimuli is as important as taste, flavour and aroma of foods. Foraging – the search for nutritious foods – is...

It was limerick time at home….Thanks to my grandson who taught me the nuances. A five liner in which the first, third, and the fifth line end with rhyming words. The second and fourth is shorter and share a different...

Indian cuisine reflects more than 6000-year-old history where communities & culture lead to distinct flavours & regional cuisine. The beginning of agriculture during Harrapan period and the onset of trade in Mesopotamian, began the evolution of Indian cuisine. The Vedic...