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see “Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences.” (a quote from http://www.molecularrecipes.com/molecular-gastronomy/)
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Let’s start with, “what on earth is Banchan"?! It is a Korean, family-style of eating where you have a bunch of small dishes (meats, fish, vegetables) centered around a bowl of cooked rice. Kimchi, of course, is at the table to join the party….always!
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It is always a thrill to visit the International Restaurant & Food Service Show In New York. In three action packed days one can get a comprehensive idea of exciting food and beverage trends about to hit the market. Although, I have to admit that, I can only take … Continue Reading ››
I love omelets. Give me an omelet for breakfast, lunch or even dinner and you wont hear me complaining. Although, being of Indian origin, I like my omelets to be robust in flavor and spice. I like to add lots of onions, tomatoes, mushrooms, cilantro (yes cilantro), green chillies….Continue Reading ››