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Showing posts with the label Kitchen Science

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Fermentation in Indian Cuisine

on October 27, 2023

Fermentation Fermentation in Indian Cuisine Gourmet Indian Indian cuisine Kitchen Science Petpuja.com

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The Art and Science of Fermentation: From Sauerkraut to Kombucha

on October 27, 2023

awsome_foodie Fermentation Flavourful healthy food Kitchen Science Petpuja Petpuja.com Top post on indiblogger

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Behind the Bubbles: The Science of Carbonation in Drinks

on October 20, 2023

Alcohol beer Carbonated Drinks champagne Coke cola Kitchen Science Science Soda Sprite Thumsup Top post on indiblogger

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Why Food Sticks to Stainless Steel Pans

on October 07, 2023

Best kichen practices Kitchen Hacks Kitchen Science Petpuja Petpuja.com Stainless Steel Top post on indiblogger Why food sticks?

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Unlocking Flavorful Efficiency: The Science and Wonders of Pressure Cooking

on September 26, 2023

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Gujarati Thali @ Iscon Thaal - Review Post

When I relocated to Ahmedabad from the Delhi-NCR region over two decades ago, I found respite in the city's milder summers. Unlike the relentless heat of North India, where April through June offers no reprieve from the scorching temperatures even at dawn or dusk, Ahmedabad's mornings and evenings were once an oasis of coolness. However, over the years, the tendrils of climate change have also insidiously tightened their grip on this city. The early morning hours are still cool, duration is reduced, blending into an oppressive daytime heat even from 9 AM, and the evenings, which used to bring a soothing breeze, are often stifling. The increasing intensity and duration of heatwaves, driven by global climate change, have not only made summers harsher but also strained the city's resources and tested the resilience of its inhabitants. The transformation is a stark reminder of the broader environmental crisis, reflecting how even the most familiar of climates can become hostile...

Restaurant Review - Vandanam (South Bopal, Ahmedabad)

It was in my last kitty when I had a chance to visit this newly opened eating joint. The last-minute change of venue took our kitty group in front of this newly opened restaurant. In the last few years, South Bopal has seen many outlets serving South Indian cuisines. Vandanam is the latest addition to this ever-increasing eateries. My first impression was a feeling of positivity. Seating was okay, not crumpled. The decor is simplistic and minimalistic. It is a buffet restaurant with 20+ dishes on the offering. You will find popular dishes like dosa, idli, vada, sambhar, and rasam along with Malabar paranthas and accompaniments like coconut chutney etc. The welcome drink was refreshing. The dessert is Kesari, a permanent fixture in all South Indian cuisine restaurants. And all this for a price of 299 per head. Isn't it worth trying? As the number of dishes is small, I could taste almost all. And I loved this approach of fewer dishes and less confusion . This resulted in eff...

Top Ten Indian Food Documentaries on OTT

Indian cuisine, with its rich tapestry of flavours and diverse regional offerings, has always been my culinary haven. While I relish exploring the intricate expertise of global cuisines and indulging in the tastes of various cultures, it is Indian food that I return to for true satisfaction. The vibrant spices, soulful preparations, and cultural heritage of each dish evoke a sense of warmth and comfort that no other cuisine can quite replicate. It’s not just about food—it's a deep connection to my roots, and sharing this love for Indian cuisine is my way of celebrating it. This passion drives me to showcase the best of Indian food documentaries, offering a window into the traditions, stories, and techniques that make Indian cuisine so uniquely fulfilling. 1. Raja, Rasoi Aur Anya Kahaniyan (Netflix) Why Watch- This documentary series explores the royal kitchens of India, diving into the history, traditions, and stories behind the most famous royal cuisines. From Mughal feasts to Raj...

Chana-Kulcha Love: A Delicious Roadside Encounter

If you’re a fan of street food like me, you know the magic of stumbling upon that perfect little stall where the food is not just tasty but served with love. Recently, I had a delightful experience that reminded me why street food holds a special place in my heart—and my stomach! After a long day of shopping with a friend, we were hungry, tired, and craving something delicious yet comforting. Enter a modest roadside vendor selling chana-kulcha, the ultimate street snack. What set this little stall apart wasn’t just the food, but the warmth of the vendor lady and her husband, who were running the show like a well-rehearsed duet. But here’s the twist: we were too exhausted to eat standing, especially after all that walking. Noticing our fatigue, we asked if there was any place to sit, perhaps in the shade. To our surprise, the vendor lady immediately rolled out a mat on the sidebar, creating a cosy little sitting spot for us. The gesture was so simple, yet so thoughtful, that it made the...

The Science of Flavour: How Chemistry Shapes Our Culinary Experiences

When we think about flavour, we often focus on taste—sweet, sour, salty, bitter, and umami*. However, the experience of flavour is far more complex, involving not just our taste buds but also our sense of smell, sight, touch, and even sound. At the heart of this intricate experience is chemistry. Understanding how chemical reactions and interactions influence flavour can transform our culinary adventures, making us better cooks and more appreciative eaters. Let's delve into the fascinating science of flavour and uncover how chemistry shapes our culinary experiences. The Role of Molecules in Flavour 1. Aroma Compounds: Aroma is a crucial component of flavour. When we eat, volatile molecules are released from food, travel through our nasal passages, and bind to olfactory receptors. These receptors send signals to our brain, which interprets them as specific smells. Hundreds of different aroma compounds contribute to the unique scent of each food. For example, the distinctive aroma of...

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