Consumers today need to look for healthy fats in their diet by replacing animal fats with vegetable fats. Nutritionists all agree the evidence favours polyunsaturated fats which are found in fish, walnuts, and flaxseeds, as well as sunflower, safflower, soybean and corn oils rather than monounsaturated fats, found in other types of nuts and seeds,…
Category: Lets talk about
Lets Talk About Caramelisation
We drop the word caramelised a lot, usually when we’re talking about grilling meats and roasting vegetables. Or, well, caramelising onions particularly in Indian cooking like curries. So what is the process of caramelisation? What are we really talking about here? Caramelisation happens when sugar is introduced to heat. Compounds are released that alter the…
Lets Talk About Oil And Curries
The first ingredient you reach for in the kitchen is usually oil. So lets talk about oil and curries. It helps food cook evenly, adds flavour, stops it sticking and brings an attractive sheen to the dish. Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It…
Reflection
This is not a recipe post, more a moment of pondering! Being a foodie…over decades, it facinates me. What and how people eat. Such vast differences. We all eat food…but to me its not what you eat but how you eat it. We like to think, like many of our previous generations that feed your…
Lets Talk About Panch Puran
Panch Puran, Panch phoron, Panch masala, Padkaune masala or Panch phutana is a blend of 5 aromatic spices. Panch puran, masala or panch puran is one of the most important spice mix that has unforgettable contribution to the Bengali cuisine. This spice mix and the ground panch puran powder is vastly used in the subcontinents of East India and Bangladesh. Five…
Lets Talk About Thai Curries
A typical Thai meal includes five main flavours: salty, sweet, sour, bitter, and spicy. Indeed, most Thai dishes are not considered satisfying unless they combine all five. While the seasoning can be spicy for a foreign palate, Thai food ensures that a balance of all flavors is present. When eating out, or making a meal…
LET’S TALK ABOUT VEG!
Talking about vegetables and going through the extensive list is like taking a never-ending walk in endless mine field. There are so many Bengali/Indian vegetables, it is unbelievable the range of dishes that is made across Asia and the subcontinent that share and enjoy the same vegetables.I found it interesting during my research to read…
Lets Talk About Harissa
If you like your food spicy, you’ll almost certainly love harissa, a hot pepper chilli paste. It’s got a deeper flavour than just chilli – you get a spicy hit backed by garlic and lemon. Sometimes it’s sweet and smoky. It can be blow-your-head-off hot but it takes its time, and tends to be earthier than fresh chilli or…
Lets talk about Ras El Hanout
In the world of spice blends, Morocco’s Ras el Hanout can be compared with Garam Masala or a curry powder in the sense that it’s a versatile mix of warm and fragrant spices.However, the comparison stops there. Ras el hanout, garam masala and curry mixes all have different flavor profiles. While the Indian mixes are more on…
Lets Talk About Rice
One the most consumed foods on earth is rice, a staple in many countries around the world, rice is also the most popular grain on the planet.There are several species of grain called rice. Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) with over 40,000 varieties.In India alone…