Most home-made ice-cream recipes you find contain eggs….why so? Eggs have multiple roles in cooking as leavening agent, thickening agent, a binder and as an emulsifier. In the ice-cream recipes egg yolk plays role of an emulsifying agent. Before talking … Continue reading
A couple of weeks ago my husband was hanging out with his friends at a local sports bar. The bar is very popular for its chicken wings. Since, my husband is also vegetarian like me; the only thing he could … Continue reading
Fennel bulb was relatively exotic vegetable for me until I came to North America. Unlike Italian cuisine which uses the bulb of fennel quite extensively, Indian cuisine uses only the seeds of fennel plants, either in the dish or as … Continue reading
Some call it puchka, some call it goll-gappa, some prefer the name phulki and some other like gup-chup, but to me pani-puri is a tsunami…….a delectable tsunami. This popular Indian street food consists of mildly spiced tangy water, pani filled … Continue reading
Hi, I am Charul, a biochemist by profession and a chef at heart. As per taste, is a journal of my culinary experiments and adventures. Learn more about me here....
