Between steaming and boiling, steaming is generally the healthier way to cook vegetables. It preserves more vitamins, minerals, colour, and natural…
Fermented foods have stood the test of time. They are simple in form but strong in impact. Across cultures, they have supported digestion and…
White vinegar often goes unnoticed in the kitchen. It sits quietly on a shelf. Yet its impact on cooking is remarkable. It sharpens flavours.
When a cook understands how these methods work, decision-making becomes easier. There is less confusion and less dependence on strict recipes.
Knowing why an ingredient is used matters as much as measuring it right. It helps avoid guesswork. It builds confidence in the kitchen. Once this…
Garlic is the heart of the kitchen. It is tiny, but it’s full of flavor. Toss it into a bubbling curry or swirl it through pasta sauce, and suddenly…
Food science is a way of understanding the chemical reactions that can help the food become more delicious. This knowledge can also help to elevate…
Baking is more than following a recipe—it's about knowing how ingredients react and how heat transforms them. Every cake you bake is a small…
Roasting is more than just applying heat — it’s a careful balance of timing, texture, and transformation. For restaurant chefs, it’s one of the most…
In an interview with Restaurant India, Thayanithy, Sous Chef at the Signature Club Resort, talks about the future of new dishes at restaurants in the…
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