Sid Khullar - Chef at Large

I used to get a bit confused at times, with terms like bouillon, stock, jus, glaze, demi glace, broth etc., and thought perhaps the same may be true of others. Its all the same - stock. There are two basic stocks - white and brown. You make white stock by boiling bones in water with [...]

Going by Toni’s recipe of a few days back, I thought of trying it at home. Problem was, I couldn’t find lamb or fresh rosemary. So, decided to follow procedure and change the ingredients. Here’s what finally hapenned:

Find a pan large enough to hold leg
Fill water, place on heat and add bay leaf, turmeric, salt, [...]

Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
The term comes from the French language. It means "made [...]

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 [...]

I’ve been reading this book on Provence cooking and this one was inspired after some late night reading. Its a very light and fresh dish, served warm rather than hot, which I found absolutely delicious. Tell me what you think!
Contrary to my normal narration, I’m going to get a little specific for this one: [...]

This is in continuation to my previous post on Spicy Minced Meat. That was the stuffing.
The Sandwich Omelette can probably be compared to the Chinese stuffed bun, but this one is easier and quicker. It has an outer covering of a thin omelette, inside which is are two slices of fresh white bread, inside which [...]

Funny name for eggs, I know. Thing is, firstly, I made them on [a day after actually] Republic Day. Secondly, and this is stretching it a bit, these eggs are free from the traditional bondage/dominion of buttered toast. If you believed that, good! If you didn’t, actually, I couldn’t think of any other name for [...]

I was trying to be creative this morning with the fresh thyme in my possession - the usual target - Cherie’s breakfast.
Try this. Put a little oil in the pan - spread it around a bit. Put small bunch of leaves at various places in the oil - break the egg into a bowl and [...]