Skills & Techniques

A Dumpling Like No Other Parisian Gnocchi is no ordinary dumpling. While its Italian cousin relies on potatoes and flour,...

The history of Tamil Nadu’s cuisine is as layered and time-honored as the culture it springs from. Stretching back to...

Whether you're a vegetarian or not, Chennai offers a range of delicious flavours that are sure to delight your taste...

Blanching and shocking is a two-step technique used to partially cook food and preserve texture or colour. It’s especially useful...

Cooking, like life, is often about balance. Too much of one thing—heat, spice, salt, or in this case, fat—can tip...

Tempering is the culinary art of gently acclimating ingredients to temperature changes, preventing the shock that can ruin textures. This...

Cooking, at its heart, is a game of transformation. An untouched and neutral raw ingredient becomes something greater than itself—more...

Reduction is a fundamental culinary technique that enhances flavour by simmering or boiling a liquid to evaporate water. This leaves...

Umami is the savoury, mouth-filling taste that gives depth to dishes like parmesan, mushrooms, soy sauce, or slow-cooked meat. Recognised...

In British kitchens, cooks make stock by simmering bones, vegetables, and aromatics in water. This foundational liquid enhances soups, sauces,...