Food for Foodies
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Food for Foodies
News about food, killer recipes, restaurant reviews!
Curated by Neelima Sinha
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Rude Food by Vir Sanghvi: The great Indian sandwich theory - brunch columns

Rude Food by Vir Sanghvi: The great Indian sandwich theory - brunch columns | Food for Foodies | Scoop.it
Most modern Indian sandwiches originated either in Mumbai or in other parts of Western India, and they came about because of the British
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Approval of golden rice could finally end vitamin A deficiency deaths

Approval of golden rice could finally end vitamin A deficiency deaths | Food for Foodies | Scoop.it
Genetically modified golden rice finally seems set for approval where it is needed to address vitamin A deficiency, but anti-scientific misinformation campaigns continue, says Michael Le Page
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Pantry-Trippin’ with the Pressure Cooker –

Pantry-Trippin’ with the Pressure Cooker – | Food for Foodies | Scoop.it
A beloved of Napoleon Bonaparte, Julia Child, and home cooks the world over, the trusted pressure cooker has come a long way
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Biryani: Ek Khoj | brunch | columns | Hindustan Times

Biryani: Ek Khoj | brunch | columns | Hindustan Times | Food for Foodies | Scoop.it
Did pulao and biryani travel from Delhi to the rest of India? Or are there ancient, local versions?
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The secret to champagne’s universal appeal is the physics of bubbles

The secret to champagne’s universal appeal is the physics of bubbles | Food for Foodies | Scoop.it
"Come quickly brothers, I am drinking stars!" —Dom Perignon, 17th-century monk.
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The Taste with Vir Sanghvi: The backbone of Italian cuisine - Pasta | more lifestyle | Hindustan Times

The Taste with Vir Sanghvi: The backbone of Italian cuisine - Pasta | more lifestyle | Hindustan Times | Food for Foodies | Scoop.it
The pastas we eat outside of Italy are either not found in Italy at all or taste very different in their homeland. Italian pastas rarely use cream whereas pastas made elsewhere in the world often use so-called ‘cream sauces’.
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An Illustrated Field Guide to the Art, Science, and Joy of Tea –

An Illustrated Field Guide to the Art, Science, and Joy of Tea – | Food for Foodies | Scoop.it
From leaf to cup, by way of the history of human civilization.
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The sour divide between North and South | brunch | columns | Hindustan Times

The sour divide between North and South | brunch | columns | Hindustan Times | Food for Foodies | Scoop.it
Do you like sour flavours? It may have something to do with which part of India you come from
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Mix Hakka Noodles, dosa and Michelin, and what do you get? | This Week In Asia

Mix Hakka Noodles, dosa and Michelin, and what do you get? | This Week In Asia | Food for Foodies | Scoop.it
The taste of the Indian street, where constant innovation turns everyday dishes into the haute cuisine of tomorrow
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Prawn vs shrimp | brunch | columns | Hindustan Times

Prawn vs shrimp | brunch | columns | Hindustan Times | Food for Foodies | Scoop.it
They are not the same thing but gosh, the whole subject is so confusing!
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The secret of the restaurant boom | brunch | columns | Hindustan Times

The secret of the restaurant boom | brunch | columns | Hindustan Times | Food for Foodies | Scoop.it
Even without knowing what it is, Indians have become a nation of umami lovers. Umami is the key to creating popular dishes
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Pressure Cooker Bhapa Doi {Steamed Yogurt Pudding}

Pressure Cooker Bhapa Doi {Steamed Yogurt Pudding} | Food for Foodies | Scoop.it
Pressure Cooker Bhapa Doi {Steamed Yogurt Pudding} is a sweet Indian flan-like dessert from the West Bengal area.  When cooled, Bhapa Doi firms up and takes on the texture of Cheesecake.
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Conversion of Escherichia coli to Generate All Biomass Carbon from CO2

Conversion of Escherichia coli to Generate All Biomass Carbon from CO2 | Food for Foodies | Scoop.it
Metabolic rewiring and directed evolution led to the emergence of E. coli clones that
use CO2 as their sole carbon source, while formate is oxidized to provide all the
reducing power and energy demands.
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You can’t copyright a cocktail, so what’s a creative bartender to do?

You can’t copyright a cocktail, so what’s a creative bartender to do? | Food for Foodies | Scoop.it
"A recipe is like a phone book in the eyes of the law—you can't own something so factual."
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Rude Food by Vir Sanghvi: Food beyond borders | brunch | columns | Hindustan Times

Rude Food by Vir Sanghvi: Food beyond borders | brunch | columns | Hindustan Times | Food for Foodies | Scoop.it
When it comes to cuisine, there is no cultural appropriation. We are eating so much better when we eat out because chefs have welcomed influences from all over the world
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The Way You’ll Be Making Scrambled Eggs From Now On

The Way You’ll Be Making Scrambled Eggs From Now On | Food for Foodies | Scoop.it
For the most luscious, custardy consistency, borrow this method from the chefs at Nonesuch in Oklahoma City. Their recipe includes sides of butter-braised potatoes and prosciutto.
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My best meals of 2018 | brunch | columns | Hindustan Times

My best meals of 2018 | brunch | columns | Hindustan Times | Food for Foodies | Scoop.it
These are the meals I will remember of the many I had last year
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Yakhni Pulao –

Yakhni Pulao – | Food for Foodies | Scoop.it
Yakhni pulao finds a mention in Ain e Akbari. It is of Persian origins but honed to perfection in the kitchens of the Awadh Nawabs. Method For #Yakhni stock 1 p Ginger 5 cloves garlic chopped 2 Onion chopped 2 Big cardamom 2 small cardamom Few Pepper corn,cloves 1 tbsp (Saunf) 1 tbsp Whole coriander…
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The Taste with Vir Sanghvi: This is how you make the perfect risotto | more lifestyle | Hindustan Times

The Taste with Vir Sanghvi: This is how you make the perfect risotto | more lifestyle | Hindustan Times | Food for Foodies | Scoop.it
In India, by the 1990s, when risotto finally reached our menus, most chefs also cheated. As far as the average punter is concerned, a risotto is simply cheesy rice.
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The 10th-Century Baghdad Cookbook That’s a Poetic Tome to Food - Gastro Obscura

The 10th-Century Baghdad Cookbook That’s a Poetic Tome to Food - Gastro Obscura | Food for Foodies | Scoop.it
The text features exhaustive directions for cooking, eating, and being.
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The bread that makes Mumbai rise - Livemint

The bread that makes Mumbai rise - Livemint | Food for Foodies | Scoop.it
From a Parsi chutney bread to a century-old ‘puriwala’ to the city’s best sourdough, a walk around South Mumbai’s old bakeries and restaurants reveals many stories
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India’s greatest national dish – the dosa | brunch | columns | Hindustan Times

India’s greatest national dish – the dosa | brunch | columns | Hindustan Times | Food for Foodies | Scoop.it
You know that this dish is finally getting its due when artistic chefs like Daniel Humm understand the magic of it 
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Nothing Scotch about this egg | brunch | columns | Hindustan Times

Nothing Scotch about this egg | brunch | columns | Hindustan Times | Food for Foodies | Scoop.it
How the Brits took our delicious Nargisi koftas and turned them into their industrial Scotch eggs
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Mutton Rogan Josh Kashmiri Pandit style one more dish in my repertoire

Mutton Rogan Josh Kashmiri Pandit style one more dish in my repertoire | Food for Foodies | Scoop.it
The recipe of mutton rogan josh Kashmiri pandit style without any onion or garlic and with yogurt. I loved cooking this and a must tr recipe.
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