The East Indians, a community with a rich history dating back to the 16th century, have played a significant role in shaping Mumbai’s culinary landscape. Their unique blend of Portuguese, Indian, and African influences has resulted in a vibrant and diverse cuisine. The East Indian community, known for their entrepreneurial spirit and strong community ties, has contributed significantly to the city’s economic growth.
TO BOOKMARK The books are reference material as well as for reading pleasure. Rao is loyal to Christine Ingram’s Cooking Ingredients, an illustrated book on ingredients from all corners of the world with details of provenance and instructions for use. Rao’s new bar Bombay Daak champions regional chakna (bar snacks) and drinks. As part of her research, she read The Indian Spirit: The Untold Story of Drinking in India by Magandeep Singh, which dives into the history of alcohol in India complete with tasting notes of local brews. Auroni Mookerjee, culinary director at Delhi’s Bright Hospitality Pvt. Ltd, often flips through books by old-school cookbook authors Mary Berry and Julia Child. With recipes for pies and puddings, the food is all about comfort. “Today, guests know about technique-driven food, but what they want to feel is not from the mind, but from the heart,” he says, while explaining why comfort food triumphs over all else.
Vanshika’s journey began with a passion for food and a desire to create healthy and delicious meals. This passion led her to pursue culinary studies at the Le Cordon Bleu, where she honed her skills in French cuisine. Her culinary journey took a turn towards plant-based cooking after she discovered the benefits of a plant-based diet.
The book is a comprehensive resource for anyone interested in fermentation, from beginners to seasoned professionals. It covers a wide range of techniques, including traditional methods like lacto-fermentation and wild fermentation, as well as modern techniques like sous vide fermentation. The book’s strength lies in its clear and concise explanations, making it easy to understand even for those with limited knowledge of fermentation. It also features beautiful photography that showcases the vibrant colors and textures of fermented foods.
He’s not just a casual wine enthusiast; he’s a connoisseur. Mookerjee’s passion for wine extends beyond the realm of mere consumption. He’s a dedicated wine educator, sharing his knowledge with others through workshops and classes. He’s also a passionate advocate for sustainable wine practices, promoting responsible consumption and environmental awareness. Mookerjee’s journey into the world of wine began with a simple glass of wine at a restaurant.
A. The Power of Food: Connecting Cultures Through Cuisine
B.
He is fascinated by the intersection of food and culture, and how food can be used to tell stories. He believes that food is a universal language, and that everyone can connect with it. Desai’s passion for food extends beyond just eating. He is a dedicated food writer, photographer, and videographer. He has a deep understanding of food and its cultural significance, and he uses his skills to create compelling and informative content.
**A Culinary Clash: Tradition vs.
The father’s legacy is threatened by the son’s critical perspective. This tension creates a compelling narrative that explores themes of tradition, innovation, and the evolving relationship between father and son. The film’s setting is a bustling city, where the father’s restaurant is a landmark. The restaurant is a microcosm of the city’s culinary scene, reflecting the diverse tastes and preferences of its patrons.
Anthony Bourdain, a celebrated food writer and TV personality, was a complex individual who led a life marked by both profound passion and a deep-rooted cynicism. Bourdain’s legacy extends beyond his culinary pursuits, encompassing a rich tapestry of interests, including comics, which he enjoyed and collected. This article delves into the unexpected world of Anthony Bourdain’s comic book collection, exploring the unique literary and artistic expressions that captivated his attention.
From memoirs to cookbooks and comics on a gamut of food topics, a clear theme emerges: Chefs read to not only learn about recipes but also to feast on ideas. CHEF-APPROVED BOOKSTORES (By Gresham Fernandes, Niyati Rao, Vanshika Bhatia and Gayatri Desai) • Books for Cooks in Notting Hill, London • Kinokuniya, across countries • Pagdandi Bookstore & Coffee, Pune • Leaping Windows, Mumbai • Bahrisons, Delhi and Gurugram