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Pearls Of The Future

Bartender! Cocktail My Future. Shaken, Not Stirred!!

Rejection on one end opens multiple other doors. I was lately asked to write an article on Molecular Mixology which I misread as Molecular Gastronomy and wrote a 1300 words saga about the branch of cookery I was alien to. I learnt a lot reading passionately about it. But the editor rejected it, of course, and it ended up landing on my webbie. (Every Dish Has A Mole To It) Still the work was to

Heston Blumenthal

Every Dish Has A Mole To It

The one act we’ve been following ever since we established sense of civilisation is that of cooking. Food is not only essential for survival but goes much beyond it, a legal sin to indulge in. And how it has developed over decades and centuries can be passionately narrated by any chef with keen interest. But what has kept the diners and the chefs busy lately is a new era of culinary science: Molecular Gastronomy. Born

Leela Udaipur

It’s All Fruity

Travel offers you many pleasures and experiences, best amongst them is the pleasure of learning. It comes in many ways but what I cherish is if it somehow relates to my passion of fine food and beverages. I lately visited the royal city of Udaipur, Rajasthan, for a couple of hours. The agenda was simple, wine trainings, but its outcome was rather sweet. This was my second visit to Hotel Leela, Udaipur. I was invited

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