After a six-month hiatus, the FTB Blog is back, and it’s better than ever. A new look, a new(ish) name and tons of food fun coming your way. Watch this space!
Whether you’re a chef or an amateur, whether you cook for yourself or entertain others, certain skills will always be indispensable. Here are my top five kitchen skills:
- Dicing an onion
- Caramelizing onions
- Constructing a marinade
- Searing meats
- Peeling a tomato
If you don’t already know how to do these things, learn how. Now.
Tapas, tapas everywhere – excessive, don’t you think? Seems to me that every Tom, Vik, and Hari thinks he can plop down a minuscule amount of food on a teeny tiny plate and charge a premium for it by calling “tapas”. Was that what El Tablao, this new, supposedly Spanish restaurant in Koramangala, was going to be about?
Thankfully not. In my opinion, there are very few restaurant owners or chefs in this city who understand what tapas are supposed to be – you can count them on the fingers of one hand, even if a couple of your fingers have been amputated. To that very short list, I am happy to be able to add new kid on the block Sachin Nair of El Tablao.
Remember the post I wrote about olive oil a couple of years ago? It remains one of the most popular posts on the FTB blog. With good reason too – when it comes to fats of any kind, olive oil included, myths and misconceptions abound. As the shelves of Bangalore’s grocery stores swell with more and more olive oil brands and variants, I thought it would be a good idea to revisit and expand upon that post.
What do you think of when you imagine a sandwich? Two slices of white bread, some butter, a slice of cheese, maybe some tomato slices? If that’s your idea of a sandwich, here are five ideas that will take your sandwiches from blah to brilliant.
About a decade ago, The Spouse and I discovered the delights of phở, a Vietnamese noodle soup that’s better described as manna from heaven. It would be an understatement to say that we both love phở. Up until last year, The Spouse kept trying to convince me that “we” should open a phở kitchen in Bangalore. Having been met with my polite and steadfast refusal for several years, he gave up. When I told him about Phobidden Fruit, a Vietnamese restaurant in Indiranagar, he was understandably ecstatic. …Keep reading
Although I must confess to buying pre-made spreads and sauces for the sake of convenience, here’s are the three I usually make at home. Keep these on hand, and you’re always ready to dine – or evenentertain – in style. Each of them can be used in myriad different ways. …Keep reading