Chef at Large

There’s this practice in India that can be a bit funny at times. We have very elaborate dishes and then we have normal dishes, as with most cultures. When people don’t want to go through the trouble of making the elaborate dishes, they’ll make an everyday staple… and add nuts, or raisins or other dried [...]

My mother had always been very fond of cooking. My father on the other hand loved to eat good food and was a voracious eater. (Very early in life I learnt that the way to a man’s heart is through his stomach.) As for me, I intensely disliked food and the dining table was a [...]

A dismal Saturday morning in Buckinghamshire - drizzle, spray from passing cars and a keen breeze making me desire a hearty dinner.
A glance into the butcher’s window had me (mentally) dancing for joy as there was a perfect leg of lamb hanging from the rail. It weighed 1.60kgs and was too long [...]

This noodle soup is immensely satisfying and is perfect for a hot, nutritious complete meal for the kids. It uses glass noodles or bean threads and looks quite interesting too. With the right vegetables in it, it can look simply amazing!
Start by sauteing some spring onions, carrots, beans and cauliflower, all cut to the right [...]

If you’ve managed to hold on to your freshly whipped up meringue, then you could either use it as it us as a stuffing or topping - or bake it.
If you’re going to be baking it, be creative and see what kind of shapes you can come up with. Line a baking dish with baking [...]

I’m not much into deserts - never have been and probably never will be. The attractions of a nice, juicy cut of meat and the things you can do with it are just too much for my cromagnon mentality.The day before however, was a revelation of how addictive deserts can be - I was introduced [...]

Meringue is a type of dessert plasma made from whipped egg whites and caster sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in confectioner’s sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are very light [...]

Struck by the entrepreneural bug, I’m thinking on the lines of opening a restaurant. After some serious and dedicated scratching of the old head, I came up with a list of required equipment, that I’m sure isn’t complete. What do you think I’ve left out?
Bain Maries, Baking Dishes, Baking Sheets, Can openers, Casseroles, Chopping Boards, [...]

Anchor is a restaurant cum bar located in the heart of Sector 18, NOIDA. A huge anchor at the entrance loudly proclaims its nautical nature. Once you’re inside, it takes a while to adjust to the dim lighting and you start seeing the sea-faring aspects of its décor. Ship and compass shaped tables, naval relics [...]

This is a deliciously different stew, that can be made with any kind of meat you like, in any form. I’m not sure which cuisine to categorise this under, since as it is a little American and a bit Asian. It does have a very interesting flavor nonetheless and goes very well with a hunk [...]