Posted by shiyam | October 3, 2016

Pizza = base + sauce + topping. That's the first thing that comes in our mind. 

The most loved and popular fast food in the world along with the noodles and hamburger. Convinience at its best. 

Good pizza is a love affair

The Dough has to be kneaded by hand, high gluten flour of choice, sour dough starter or yeast, salt, milk, water and sugar that's it.

Posted by shiyam | September 16, 2016

Spring and Summer are when tomatoes are at their prime. This humble fruit has influenced our cooking in many ways. A hot plate of pasta dripping with tomato sauce, grated Parm and basil with a good glass of wine on a gloomy Fall/Autumn evening is bliss.

Creamy paneer makhani and naan after a couple of gin and tonic during white winter evenings evokes the festive spirit. Makhni is Indian tomato sauce that has spices and is finished with cream and butter. 

Posted by shiyam | October 14, 2015

 

Posted by shiyam | September 11, 2015

Bread broken down is only four ingredients flour, starter (yeast), water and salt. Time(kneading, proofing) and temperature (humidity and oven spring) gives the most beautiful results. The most rustic and flavorful breads use sourdough starters which act as natural yeast that is present in the atmosphere.

Posted by shiyam | August 14, 2015

On the eve of the many years that our Hindustan has been independent for which many visionaries stood united for a purpose. We are in an era where Indian food has reached the avant garde arena.

Indian (origin) chefs have reached the Michelin arena in many countries. The fact is that all these chefs who are celebrities in their own right and have a great ability to expand their business have done so by themselves. These stalwarts are artist in their own right.

Posted by shiyam | October 22, 2013

Sunchokes as they are fondly called in the U.S. Is a tuber of Peruvian origin. They grow in colder temperatures where it is difficult to cultivate other tubers. They have a ugly looking exterior which vary from beige, brown, silvery to red color which are easy to peel.

They have a crunchy texture and nutty and earthy aroma. Sunchokes can be eaten raw grated in salads,they make crisp chips. During the 16th Century Jerusalem artichokes were popular in making desserts. Later their use faded away due to misconception.

Posted by shiyam | October 2, 2013

Celebrating Simple Pleasures. It is going to be a year since the journey of foodnflavors began. I have been featured in the National newspaper as UAE's best food photography blog. Food photography has given a sense of peace and has kept feeding the person inside me keep asking 'what next'. All the creative energy has been channeled and it has been a continued learning.

I had met some truly amazing artisans and asked them why food??? With a sparkle in their eyes, for the love of food... Live food! Love food!

Posted by shiyam | June 22, 2013

Probably one of the most loved fruits of poets, painters and photographers. Wild cherries are native to Western Asia. Iranian sour cherries are renowned for their flavor and aroma, Cherries have been used in cooking both sweet and savory as they are very versatile.

In Eastern Europe Cherries are made into a soup, In France and Germany they are known for their sweetness. The famous Schwarzwalder Kirschtorte (black forest cake) and the white spirit Kirsch is made from the black Morello cherries.