French toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast was developed as a way to use day-old stale bread ( We use a special buttery bread called the brioche at the restaurant, not stale). French toast is usually served with toppings similar to…
Recipe of the Month – Pavlova with Blueberry Curd
Pavlova is a meringue- based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside usually topped with fruit and, optionally, whipped cream. The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand, and with its simple recipe,…
Eat Local
Up until the supermarket revolution introduced Indians to a culture of convenient shopping, the corner shop stocking fresh fruit and vegetables was a fixture in every family’s weekend plans. Inquiring about what was in stock, inspecting wares for minor defects and bargaining for a sweet deal was all part of the ritual. Traditionally, vendors stocked…
Eggs
Whole eggs deserve a special place on your plate not only because of their taste and versatility but because of their amazingly dense nutritional profile too. People too often succumb to the myths surrounding whole eggs, especially the egg yolk, and actually believe that eggs can endanger their dieting goals. Through this post, we’d like…
Reading Nutrition Facts Label
“The food you eat can be the safest form of medicine or the slowest form of poison.” – Anne W. Nutrition is the process of providing or obtaining the food necessary for health and growth. It is also a science that makes sense of the various nutrients and substances in food in relation with health &…
Sauce
“It is the sauce that distinguishes a good chef…” “…the Saucier is a soloist in the orchestra of a great kitchen.” In cooking, a sauce is liquid, cream or semi-solid food served on or used in preparing other food. Sauces are not normally consumed by themselves. They add flavour, moisture and visual appeal to dishes….
Salt & Pepper
“True love can be like salt and pepper, a little sprinkle goes a long way” When it comes to food, picking the freshest ingredients and seasoning matters the most. Most food is tasty primarily because of how well we season it. Globally, various herbs & spices are used to enhance the flavour of cuisines. The…
Recipe of the Month – Molten Chocolate Soufflé
“You can’t make a soufflé rise twice!” A soufflé is a baked egg based dish which originated in early 18th century France. The word soufflé comes from the word souffler which means to blow, which originates from the Latin word sufflare which means to puff up or inflate. This dark chocolate soufflé has a warm molten center…
Meet Sayan Dey – Our Chef de partie for the Hot Kitchen
‘Chef de partie is a chef in charge of a particular area of production in a restaurant kitchen.’ Sayan started his career with relishing food in his home town in Sodepur, Kolkata. He was a young boy who loved playing football and lived life to the full. He preferred his mother’s food more than eating…
Recipe of the month – English Muffins
The English muffin, first called a “toaster crumpet.” was invented in 1894 by a British immigrant to New York, Samuel Bath Thomas. Immediately embraced as a more elegant alternative to toast, it was served at fine hotels and ultimately became a mainstay of American breakfast cuisine. Makes: 15 Muffins, 90 grams each. Prep: 25 minutes…
Meet our Host & Commis Chef, Clarette Rodrigues
Clarette found her love for food as she grew up with a family that cooked. Her grandfather was one of her earliest inspirations, who baked and cooked delicious mains and desserts for young Clarette. As a kid, she spent time in the kitchens of the hotel that her father managed. All these brought her love…
The Art of Food Plating
“We eat with our eyes first!” Food is both a science and art. As a science, the measurements and accuracy of ingredients in a recipe play a vital role in how the dish will taste. As an art, the French have pioneered how food is relished by arranging, decorating and processing ingredients and components of…
The Deccan Epicure 