It’s the season where the leaves are budding and flowers are blooming, it’s the season when pastels and whites are in fashion, it’s the season when spring is in the air and everything is colorful……. It’s time we reflect spring … read more
Bisi bele bhaath is a rice, lentils and vegetables based one -dish casserole with its origins in south India in the state of Karnataka. Bisi-bele-bhaath is also known as Bisi bele huliyanna ( Kannada language: ಬಿಸಿ ಬೇಳೆ ಹುಳಿ ಅನ್ನ), which … read more
Mortar and pestle is quite an important and efficient kitchen tool with a history before any grinders, blenders, food processors or choppers became an essential appliance in homes. Recollecting my childhood home in Hyderabad, India, I remember our home had … read more
Having heard about Franklin BBQ from all sources of media, TV, magazines as the Best Brisket in America…. we finally stood in the long lines to experience this phenomenon …… its truly the best brisket I have tasted and nothing can be more perfect that this juicy, crisp, delicious brisket. read more
Today’s Special’ is a new movie, inspired by Aasif Mandvi’s play ‘Sakina’s Restaurant’. The movie, a comedy directed by David Kaplan and written by Aasif Mandvi and Jonathan Bines is to be premiered on Nov 11th at MAHINDRA INDO-AMERICAN ARTS … read more
Gourmet – Last supper! …… Gourmet – Cooked to Death! …. Gourmet – The Dinner is served! The headlines can be endless to describe this episode of closing down of the flamboyant food magazine –Gourmet. A popular magazine since 1941, … read more
HOW TO SLICE, DICE, JULLIENE, BATONNET, ALLUMETTE, CHIFFONADE, CHOP, MINCE AND MORE! Not many of us realize that handling a knife is a work of art. I knew nothing about the anatomy of a knife or the classic pinch grip … read more
Host: Addie Broyles & Austin 360 Guests: Food bloggers Event: Austin 360 food bloggers bash Date: March 15,2010 Food: Mexican and Drinks Conversation: Food and more 😉 Local Austin and renowned national food bloggers mingled over food and drinks at … read more
It’s been a few decades since we started turning cooks into stars, and still the phenomenon continues to grow. These days, the Emerils, Marios and Gordons of the world scarcely need the qualifier chef — they are celebrities, plain and … read more
