Cherryonthecake!

"IKIGAI"... this is the new book that I have come across on various book-shelves at homes and bookstores. It was hard to just ignore and I decided to give it a shot. It was time to read something interesting on self-development & self dwelling. But here is the thing, for me, the Japanese way of life also includes the Food of Japan. The cuisine is extremely versatile across courses that play with the mind of the person who eats it.  They believe in the 5th taste of food that is defined as Umami. It was discovered in the 1900s in dashi which was the astonishing factor for the person who tasted it. It was different than the four basic tastes. It was then identified that the umami flavour is concentrated in Seaweed which is used in Sushi and is liked by people all over the world. So, bottom line, Japanese are definitely going right with everything... including the longevity of their life. Trying to be a part of the Japenese Food Culture, I thought it was time to make a Japane...

 After a long day at work, or just in front of a laptop I think the way to relax is to just unwind and have a glass of Chardonnay along with a nice Rom-Com on the screen. Some might say that maybe a better way would be to catch up on that book that one hasn't finished and is just wanting to read it all up. Whatever the way, but unwinding at the end of the day on a Sunday is a must right before the next week begins and the previous one comes to an end.  Its the last day of the week, when you want to just relax and maybe eat that 12:30 Am snack. As healthy as you might be, you still want that Midnight snack to be scrumptious, gooey and delicious with sugary goodness in it that satisfies the MIDNIGHT CRAVINGS! Recently I came across a recipe of a chocolate cake and boy! was it worth every bite I put in my mouth. Dark and indulgent chocolate cake warmed up for just 30 secs with a beautiful soft - sugary icing and it was heaven in my mouth at 2:30 AM in the night. People say 3am is...

    I recently made a dish with carrots. Saw a pack of baby carrots on the shelf of my market guy and I couldn't resist myself than to buy it and make something amazing. I pondered  and realized how versatile this vegetable is. Using it in cakes, Main courses, salads or as it is, raw, it seems to be so delicious and adds a different texture every time its there. And did I mention the varieties it comes in, orange, red, black and yellow and maybe many many more that probably we haven't even discovered yet. I saw the image of the first carrot that was ever sowed by homo-sapiens and it was mentioned to be bitter and barely edible.  Over the years, thanks to the revolution and science we see carrot as to what is today scrumptious, enchanting and textural. Using it with different techniques changes its molecular structure and then its combination with the flavours around it. By charring it on the grill gives it a nice sweet crunchy delicious flavour with a sprinkle of sal...

All of us have read about the story of Jack & the bean stalk, and might I add that it was one of the best stories I have read. It showed how a humble bean, changed the life for Jack. Somewhere, it has changed my view on savory food as well. A humble bean just fitting in every cuisine and every dish... be it Indian, be it Mexican or even Japanese but a red kidney bean is just a humble ingredient. But hang on its not just one type of bean, its some 100 million types. And using it in so many ways is just innovative and creative. A beautiful ingredient, so versatile and beautifully textural. The way Philipinoes use it in a Bipinka and the way my mom uses it to make Rajma Chawal, I am beginning to experiment with it in Mediterranean cuisine... something with maybe an Aubergine or maybe with some zing of Za'atar, or even with the tangy taste of Sumac. Isn't it exactly how life is... being versatile and fitting in every situation. Humble being, a friend that I have met... a pe...

A drink at the end of the Week, or even a sip with my meals daily. A glass of wine has its own textures and its own variations. Its one of the most versatile additive that has been used since the very many years of cooking... the versatility of this element has opened the doors to the world to experiment with it on every front. I scrutinized with it my own style because after all, the proof is in the Desserts!!  Its what reminds me of how different my poached pears taste when I poach them in red wine or white wine. Love how this element just plays on the minds when we start to consume it at any time of the day at different temperatures. Be it at the normal temperature, or I deglaze something with it, adding it to even a sauce makes a difference to the dish. Just reinstates the fact, why the greatest poets and writers have mentioned wines in their work. It brought out the nature of how it flows in a seamless fashion from one aspect to another, from one texture to another. Coming fr...

Hi to anyone who's reading this, This is after a long time that I am blogging but I could not resist it any longer. I have been experimenting with the 80% dark chocolate and while I am an absolute fan of the bitterness, not many people I know are. The chocolate melts in the mouth and tastes of nothing but sheer and pure cocoa, which somehow makes a human brain feel a hormone of sheer bliss. The dark chocolate maybe bitter but sometimes it is the best one to have, the cocoa flavour that stays and lingers in the mind and the mouth. A hint of sweetness just perfect enough to make you want to have another piece. A perfect sinful dessert which is low on cals and guilt. Many of us, come across this even in our lives... but guess what, its this piece of Bitterness that seems to make us stronger and feel better later. The bitterness of the situation or of an incidence may feel bad and horrible at first, but just the way the chocolate melts and we get a hint of the sugar coming through, ...

To all of you out there who love to bake cakes, you know exactly what i mean when i say a cake spring is what we need to confirm, that the time, efforts and patience put into making that cake batter  has finally paid off. Baking is an art not everyone can muster,  and only the true heroes are able to understand the reactions between every ingredient with each other. Only a few can give so much of love, attention and care to those ingredients and only then do we get a perfect cake spring. The art comes from life, but unlike humans and emotions its easier to understand a Millard Reaction, or an M- Fall of a Cake. Why the Gluten doesn't react the way it did earlier? why did the melted butter make so much of a difference in the texture of the cake? Now, i understand why Chefs have their personal lives so hectic, cz if i were there i would rather spend my time nurturing the yeast and knowing that it would not disappoint me rather than having to place my bets on a human and be...