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THERE`S A LIFE IN MY SOUP” FOOD BYTES SUNDAY...

here’s a life in my soup MONISH GUJRAL Last Updated : 17 Feb 2012 01:51:42 PM IST Some times a memorable dinner, even though eaten many years ago, stands out as ones first great meal. I experienced something similar in my childhood at an old French Bistro on one gorgeous summer evening in Paris. I still remember that I nearly burnt my mouth eating a dish that remains the epicenter of a seminal food experience. Since...
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Food bytes “Samosa Chronicle” in Sunda...

have always maintained that food is the one thing that is universally loved, adapted and passionately spoken about. On a recent trip to Brazil, I was excited to see small stuffed pastries beautifully displayed in eateries and beach side kiosks. They reminded me of our mouth-watering hot samosas that I have always enjoyed with tamarind chutney. Here in Brazil they are referred to as empanadas ! Don’t get confused, these...
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“TURKISH KEBAB CRAWL ” FOOD BYTES BY M...

Home The Great Turkish kebab crawl Monish Gujral Last Updated : 06 Jan 2012 02:08:22 PM IST Sometimes, best things happen to you when you are least expecting them. The same happened to me a few days ago, when I had to visit Turkey’s capital, Istanbul, for work. Walking by the streets of Istanbul, the birthplace of kebabs, you witness lines of kiosks and restaurants, always filled with gastronomes. Most gorge on Doner...
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MotiMahal- Gastronomic Pearl of Inda...

English हिन्दी DECEMBER 22, 2011, 2:08 PM IST Moti Mahal: Delhi’s Gastronomic Pearl Text By Diksha Sahni Monish Gujral A view of the tandoor at the earliest Moti Mahal restaurant in 1948 where a cook is seen putting bread inside the tandoor to cook it . Moti Mahal (Palace of Pearl), one of the oldest restaurants in Delhi, helped spread to the world one of India’s iconic cuisines: Tandoori food. It is...
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Column Food Bytes (Lingering Taste of Sweden”...

The lingering flavour of Sweden Monish Gujral Last Updated : 02 Dec 2011 02:15:28 PM IST On a recent trip to Sweden, I was touched by the Swedish warm hospitality and it reinforced my belief that people living in cold countries are generally warm-hearted. I also found them very sweet. Perhaps, that is the reason why Punjabis pronounce sweet dish as ‘swedish’. This was also one of the culinary expeditions to understand...
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Nordic Maisfesto Food Bytes Column by Monish Gujr...

Epicurean magic of the Nordic manifesto Monish Gujral Last Updated : 18 Nov 2011 12:16:06 PM IST In 2004, a few introspective Danish chefs put away their knives and gathered around a meeting table in Copenhagen for an 18-hour brainstorming session with an ambitious plan. The plan to create an indigenous Scandinavian cuisine to rival that of Italy and France. The result was a unique agreement called “New Nordic Cuisine...
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FRIDAY -GULF NEWS 9TH NOVEMBER...

November 09 2011 | Last updated less than one minute ago Publications:GoJump to:Go friday HOMEARTICLESMAKING A DIFFERENCEFASHION & BEAUTYWELL-BEINGIT’S MY LIFEABOUTCONTACT PRINT SUBSCRIPTIONSLIFE & STYLE | PEOPLE Tandoori tales Great chefs ‘play’ with their dishes in the same way that an artist ‘plays’ with his canvas – preparing a visual extravaganza for the mind to digest....
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Time to light up your sweet tooth -FOOD BYTES SUND...

One question and one answer! Which is your favourite festival? On most occasions, it’s a one-word answer—‘Diwali’, the Festival of Lights. I have renamed it as festival of sweets since the crackers are on the low these days owing to our conscious effort to improve our environment. Exchanging sweets has become a part of the tradition. Different sweets are also offered as ‘prasads’ in Laxmi Ganesh Puja on...
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KULINART GERMANY...

HOME KONTAKT » LESERBRIEFE DATES EDITORIAL IMPRESSUM 2010 » 2011 » Aktuelles Kategorie | 2011, Aktuelles, November 2011, Nr. 48 vom 5. November 2011 Caviar, Gewürze & Wein Was von einer Genuss-Messe bleibt Die Genuss-Messe kulinart in Frankfurt wurde zum achten Mal veranstaltet und ist inzwischen zu einer festen Institution geworden. Die Qualität der Aussteller hat sich deutlich gebessert, die Qualität der...
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“A cauldron of enchanced taste” Food b...

Dum Maro Dum is the title of the famous song in the popular Dev Anand movie Hare Rama Hare Krishna; it evokes the image of a bunch of hippies puffing smoke rings. In the art of cooking, however, the word dum is an important term. While dum means steam, dum pukht literally means to choke off the steam. The food is placed in a pot, usually made of clay, and dough is used to create a tight seal to prevent the steam from...
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