Thoughts on Sous Vide Cooking
When I moved to London after Le Cordon Bleu, I trialled at one of the top British restaurants. All I saw was a position by the vacuum chamber. Before they could offer me the job, I bolted. I’m glad I realised even back then, without knowing too much about sous vide cooking, that it wasn’t […]
Back to School: Alain Ducasse Education
This past September, I moved back to Paris with my knives, my favourite stationery, and little else to study at Alain Ducasse Education in Argenteuil, a suburb on the outskirts of Paris. This is a result of a culinary scholarship, my fourth, granted by the James Beard Foundation. The course is a Diploma in Superior […]
Story Coffee + Atelier 15
I am excited to share the menu for Atelier 15‘s first pop-up this weekend at Story Coffee in London! We will be at Story for an all-day service from 9 AM to 4:30 PM on 12th and 13th September 2015. You can walk-in whenever you wish – no reservations needed. Here is a peek at the menu. There might […]
Atelier Quinzième
I want to introduce you to my newest project. It’s called Atelier Quinzième (atelier15.co.uk) This project is a collaboration with an old culinary school classmate, Chris. Why Atelier 15? Because that’s where Chris and I met – in the 15th arrondissement of Paris while studying at Le Cordon Bleu. We went over a gazillion names, […]
My 4th Scholarship – James Beard Foundation
James Beard Foundation scholarship to study at Alain Ducasse schools in France.
Spaghetti alle Vongole
Buy the best clams you can for this simple dish.
Chocolate Chip Cookies with Pecans
Eric Kayser's chocolate chip cookies - one that is crispy on the edges, barely soft in the centre, speckled with Valrhona Manjari and punctuated by pecans.
A Weekend in Zürich
A handy guide to chocolate shops, markets, restaurants and wandering in Zürich, Switzerland.
Technique: How to use a vanilla bean
Learn how to use vanilla pods in your baking, including tips on how to identify good quality beans.
Pizza Bianca
Pizza dough, stretched thin, sprinkled Greek oregano, salt and olive oil - no sauce.
Thank You
I feel so honoured and humbled to have you read my blog and travel the length and breadth of the country to come down to Bombay and learn from me.
Raspberry Ripple Ice Cream
A rich, custard-y, yellow ice cream base is where it all starts.