KAIRI MURGH NIZAAMI!

Here comes the monsoon! How can we forget the pleasure of eating with family. Staying indoor and doing up some easy cooking can bring sheer joy to all. Here is an opportunity to learn new recipes using seasonal mangoes. Chef Aman Tandon brings yet again a new recipe using mango pulp and chicken – Kairi murge nizaami style. You will…

YANKEE DOODLER’S LOLLY!

ROASTED COCONUT SHAVINGS SMEARED OVER CRUMBLED COOKIES , CHOCOLATE ROLLS WITH GOODNESS OF DRYFRUITS AND MALTED DRINK MIX – RELISHED AS AN ENERGY BITE BY ONE AND ALL OF ALL AGES Ingredients 100 gms LEFTOVER CRUMBLED BUISCUITS – CRUSHED TO POWDER AS A BINDING AGENT 200 GMS milk chocolate 50 gms grated chocolate 1/2 cup…

CHAMPAGNE MANGO FOAM ! By Chef Aman Tandon

Molecular gastronomy is a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Its programme includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cooking is one application of molecular gastronomy; it means cooking with modern tools. Molecular cuisine is a modern style…