Archive | Travel Cuisine RSS feed for this archive

Travel inspires and influences my cooking style. Lot of ingredients in my kitchen are sourced from all over the place and this section I will dedicate what I have experienced and some of the adapted recipes.

Fragrant seafood broth with clams, red snapper and rice vermicelli

Clams impart a clean ocean, earthy and a subtle nori flavor to anything you make with that. Last 2 weeks in Kerala, taught me much more about clams than I ever did, starting from buying the right ones to storing, to how to use it right with many different recipes. I am usually a bit […]

Continue Reading

Grilled Scampi, Corriander-Chilli-Garlic Butter, White Wine

Scampi is not easily found in Bombay, and even if you find they are usually not very fresh or in short supply. My recent travel to Bangladesh and Bangkok, I gorged on one of the best catches and always wondered, if I could lay my hands on in India. The other day I went to […]

Continue Reading

Mustard sauce And Pea puree

You can really get a high by putting together many elements on a plate. Then you also wonder how to make this work together. Where should the crunch come from, what do you want the palette to experience, and increase the complexity of flavors without being overpowered by any single element. Well, the hero still […]

Continue Reading

Goat cheese mousse

‪#‎Goatcheese‬ and beet is a classic combination, and a marriage made in heaven. Keeping those base flavors intact is the key while adding another dimension to something very classic. I just tried to add more depth to the textures and slight hit of sweetness and capsaicin as it rolls across the palette and crunch and sweetness […]

Continue Reading

An inspiration called “Sharada”

An inspiration called “Sharada”, we fondly call her “Sharada Adathy”, with respect and dignity. Whenever we get together at my parental home; Mahe, we have to ask her to come and cook us an elaborate meal. This time around when I visit in March, my Mom just told me that she wont be able to […]

Continue Reading

Prawn and Avacodo in chilli oil

A ‘party starter’, as I call it OR call it an Amuse Bouche, is quite an important part of a menu design. It sets the mood and expectation for the rest of the courses. Burst of flavors and textures, light and a clean palette post the bite is all what you need to focus. This […]

Continue Reading

FISH NEST

It has been quite a while since I last posted!! Many recipes I experimented with, a few were nice, but none fit the profile for my first post for 2015. I wanted something to epitomize a new beginning, an inspiration to do something different and most importantly, it should have the roots of the cuisine […]

Continue Reading

Roast turkey

Merry Xmas and a very happy new year to all my well wishers, followers, friends,family, enemies et al ☺ . Getting a roast turkey right is as simple as breathing as long as you have a meat thermometer. You can do whatever you want, but ensure that you cook 30 mins per kg and another 20-25 mins […]

Continue Reading

Panna Cotta with Passion Fruit

I know it has been 3 long weeks since I posted anything!! Though I would like to blame it on my hectic work travels, I shouldn’t let my blog crave for more ☹. For now, I am here till Xmas eve and then I am off again for another 3 weeks. But I promise, I […]

Continue Reading

Greek Galouti Kebab with Tzatziki

Greek Galouti Kebab! Well I definitely would like to take the credit of inventing this, however, the recipe is out there for all to try ☺ . I will not say too much on this, except this, if “Galouti” was invented for toothless Nawabs, then why didn’t Greeks ever think of this? wink emoticon If this doesn’t melt […]

Continue Reading