Masala Chai

The Humble Masala Chai

In the recent decade masala chai has spread from the heart of the Indian subcontinent to the rest of the world. Though thought of as a fancy, 'exotic' and classy beverage in the west, it remains a bare necessit...

How to Velvet Your Meat

Ever wonder how that Chinese takeaway has that distinct, smooth, moist and tender meat? Whether it be chicken, shrimp, pork or beef it somehow has that unusual texture and mouth feel? Think MSG is the secret in...
Omelet Flambe

Time to Learn the Omelet Flambé

An old classic, an 'endangered' flambé dish and an unusual dessert. Rum Omelettes were once a popular dish served in most European restaurants. It would be prepared live, by your table on a trolley and served, ...
beauschel

Beuschel- Be A Man.

Beuschel is a traditional Viennese stew with Innards. Veal Lung & heart served in a warm brown gravy with semmelknödels i.e Bread Dumplings. This is quite a big recipe and the veal insides take a little lon...
Soufflé Milanaise

The Delicate Soufflé Milanaise

The traditional soufflé is made with an egg yolk custard base and fluffed up with egg white and then baked till brown and almost double in size. Most of the time your soufflé will not have cooked properly and a...
Foie Gras

The Foie Gras Report

Foie Gras is described as buttery, smooth, tasty and delicate. Goose or duck liver, a delicacy, enjoyed by the upper class and almost anyone who claims to have tasted it. Sadly it is banned from a list of notab...
Irish Stew

A Hearty Irish Stew

Meat, potato, onions & water, that's as simple as an Irish stew gets. Some would argue that adding anything else to it would make it too complex, but then the stew would be delicate. We want something a lit...

From Portugal to India: Vindaloo

After living in India for a while, one would notice the European influence in India. One would really appreciate their past presence over the Indian state of Goa, a once Portuguese ruled province. Somewhere aft...