Corn Pancakes

Last week, I was overjoyed at the sight of fresh corn on the cob at the markets in Paris. I promptly stocked up on both white and yellow corn and ate them in the way anyone from Bombay would – roasted over open flames, an improvisation over burning hot charcoals, and rubbed copiously with half […]
13 years ago

Week 6: Life As A Culinary Student

The regions we covered at Cordon Bleu this week were Champagne, Auvergne and Côte d’Azur. Or, to be more precise, we just touched upon these regions, because for most of them, we study only a traditional three course menu, which is not doing justice to them. So, it would be ideal is to supplement the […]
13 years ago

Citrus Scented Baklava with Walnuts, Pistachios and Almonds

I have a Baklava recipe that I’ve been meaning to share for a while. It’s a terrific recipe, this one. And my friend, Jennie, who taught me how to make it insists that I chop the nuts by hand only and not skimp on the spices that might seem like a bit too much when […]
13 years ago

Week 5: Life As A Culinary Student

I absolutely hate having a practical class that involves cooking fish on a Monday. Why so? That’s because the market is closed on Monday, so the fish is typically ordered in over the weekend and is sitting in the walk-in refrigerator in its own liquid until Monday morning. A restaurant would scale the fish, clean […]
13 years ago

Week 4: Life As A Culinary Student

Week 4 of Le Cordon Bleu was fun with staggered classes and loads of events city-wide leading up to Bastille Day on Sunday. One of the things I was really excited about cooking was lobster. This was the first time I made lobster the size of a chopping board. As soon as we got to […]
13 years ago

How To Go To Le Cordon Bleu On A Scholarship

Dear Aspiring Culinary Student(s), I’ve been getting a bunch of emails about cooking school and culinary scholarships lately so I’m going to try my best to answer all your queries about going to culinary school, and even better, going to culinary school on scholarship. Should you have more questions, please leave them in the comments […]
13 years ago

Week 3: Life As A Culinary Student

First thing on Monday morning, we had our class photo. I was really excited for this, but it was quite disheartening to see that most of the class didn’t show up. We are a batch of 38 students at the Intermediate level, but you can see just 17 of us in there. Oh well. ** […]
13 years ago

Apricot and Rosemary Tartines

When I told you about the incredible flavour pairing that apricot and rosemary make last week, I couldn’t stop thinking about it. In the words of my classmate, “That was a party in the mouth!” I came back home and looked up my favourite reference book, The Flavour Thesaurus, and this is what it said […]
13 years ago

Week 2: Life As A Culinary Student

On the first day of the week, I got myself locked out of my locker, again. This had already happened once before, back when I was studying Basic Cuisine and the folks at school had to break into my locker with mighty big cutters. I really didn’t want to go through this all over again. […]
13 years ago

Life As A Culinary Student at Le Cordon Bleu, Paris

If you’re following me on Instagram, you probably already know that I began my Intermediate Cuisine course at Le Cordon Bleu, Paris about 2 weeks ago. I’m so excited about being back at school and hope to make the most of my time here, after having spent a wonderful 3 months each at LCB Paris […]
13 years ago

Sticky Vanilla and Coconut Rice

It’s been a crazy week ten days. Totally crazy. Jennie and I are working hard on our dream project, and we’ve been off to a good start. Working on your dream project means you do everything: the fun things like tasting 4 different strawberries, eating at different places in the name of “research” as well […]
13 years ago

Rocky Road Recipe

This post is published in association with Thorntons Chocolate Photo credit: Andreas Ivarsson There aren’t many no-bake recipes on this blog, and this rocky road recipe helps fill that little void. This one’s easy: melt chocolate with butter, fold in a bunch of ingredients and pour it all into a mould to set for a few […]
13 years ago