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The geek revolution
First, take your centrifuge, your canisters of liquid nitrogen and your sous-vide supreme demi water oven. Make sure you have sufficient quantities of tapioca maltodextrin, kappa carageenan, sodium citrate, sodium alginate, calcium lactate gluconate and xantham gum at hand. The blowtorch may be used sparingly, but keep your dehydrator and a stock of Ziploc bags handy. At first glance, everything about
First, take your centrifuge, your canisters of liquid nitrogen and your sous-vide supreme demi water oven. Make sure you have sufficient quantities of tapioca maltodextrin, kappa carageenan, sodium citrate, sodium alginate, calcium lactate gluconate and xantham gum at hand. The blowtorch may be used sparingly, but keep your dehydrator and a stock of Ziploc bags handy. At first glance, everything about
It's eating us
The aloo wars of 2005 are now barely remembered, but for a brief while, the question of whether Indian potatoes were infected or not became a cross-border issue.
The aloo wars of 2005 are now barely remembered, but for a brief while, the question of whether Indian potatoes were infected or not became a cross-border issue.
Upma-nship
You could say Floyd Cardoz won this year’s Top Chef Masters challenge for his rendang, which is probably the truth. Or you could say that Floyd Cardoz won for his upma,
Guests of state
Mumbai had the Malvani restaurants, low-key places where astonishingly good food just about made up for the surly service. Calcutta has the no-nonsense prix fixe canteens in Gariahat, where the
Missing: That cookbook
Of all the cookbooks I received as a young bride completely unfamiliar with the mysteries and sacraments of the kitchen, the ones that survived the next 15 years would make an odd assortment.
Of all the cookbooks I received as a young bride completely unfamiliar with the mysteries and sacraments of the kitchen, the ones that survived the next 15 years would make an odd assortment.
It takes a Village
Writing about how great restaurants take root, the legendary chef Daniel Boulud mentions how very local this process is — how one good café can inspire two great delis, or a shining
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