Monday, 15 November 2010
The other day i threw a Bacon Rasher into a pan..a hot smoking pan and realized at times life does the same ,ie,throws us into a hot pan.You sit there all alone..no oil..no salt...just a pair of tongs, like people, who make sure you are depleted and all your energy darined out like fat from the Bacon !You go through the bubbbling phase where one minute you think you are out of the heat and the next minute you are back in.
Then someone brings you out of the Pan,bites into you and you are blessed to feed an appettite.In the whole process you soon realize the bacon tastes better when grilled unlike sitting on a supermarket shelf in a packet with many other's.
Everyone is different.Some of us are the Chicken that needs a lot of help..a lot of seasoning, when facing the heat.Some are vegetables that need care in the oven or the pan and yes don't forget the whole leg of Lamb that needs patience !!
The only difference lies in the fact that unlike the instructions on the packet of Bacon rashers life never says how long will you stay in the hot pan.All of us are different have different instructions however all of us taste better when we go through the grilling process !!
Monday, 19 April 2010
The 3 stages of a `Raan Degh Biryani ....The Raan,The Yakhni Pulao and the finished Biryani.
Another version of the same method of cookingis adapted in restaurants all over the world.This method is called `Sous Vide'.The method, first described by Sir Benjamin Thompson (Count Rumford) in 1799, was re-discovered by Georges Pralus in the mid-1970s for the Restaurant Troisgros (of Pierre and Michel Troigros) in Roanne, France. He discovered that when foie gras was cooked in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture. Another pioneer in the science of sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well-known for training top chefs in the method.
Monday, 12 April 2010
Subz Degh Biryani
Saturday, 3 April 2010
(Batterfried Onion and Spinach served with Mint chutney )
(Rhubarb and Raspberry Cheesecake like dessert made with Low fat hung yoghurt)
(Parsnip and Potato Croquttes tempered with mustard seeds,Curry leaves,Corriander and Ginger)
Emma Apple Jalebis
(Cinnamon infused Apple Fritters)
All served with Our homemade Masala Tea and South Indian Filtered Coffee..
For Bookings and information mail us at: firstname.lastname@example.org
Friday, 2 April 2010
Thursday, 18 March 2010
2. (tr) to permit or tolerate
3. (intr) to last or continue to exist ....