Whereof I cannot speak, thereof I must be silent :)
I'm pretty committed to writing about stuff I'm pretty sure I understand well. Some of that is specific to Punjabi/Delhi/Rajasthani food that I ate growing up, but a lot of it is techniques that apply to other South Asian cooking, like working with dals, tempering whole spices, tadka, chutneys, etc. But some is truly universal: how to think about shopping, moisture awareness and the physical chemistry of water, the effect of atmospheric pressure on cooking times and water ratios, and all the tricks I know for building flavor.
Long story short: lots of Delhi Punjabi food examples, some South Indian food, some French cooking techniques, some Italian references.
Really looking forward to this!
Will you be focusing on cooking from the region you grew up?
Or exploring cooking from all of India or South Asia?
Whereof I cannot speak, thereof I must be silent :)
I'm pretty committed to writing about stuff I'm pretty sure I understand well. Some of that is specific to Punjabi/Delhi/Rajasthani food that I ate growing up, but a lot of it is techniques that apply to other South Asian cooking, like working with dals, tempering whole spices, tadka, chutneys, etc. But some is truly universal: how to think about shopping, moisture awareness and the physical chemistry of water, the effect of atmospheric pressure on cooking times and water ratios, and all the tricks I know for building flavor.
Long story short: lots of Delhi Punjabi food examples, some South Indian food, some French cooking techniques, some Italian references.
I'm so excited
THE ART. IT'S SO GOOD