One of the bakeries I was most excited to visit in Eastern Europe was Nonica. Tucked away in a small by-lane of Hvar, this little café bar was nothing short of magical. We got there late one evening, after tucking down a few lobsters and some spaghetti and so were looking for something only to … Continue reading Nonica Café Bar, Hvar
Sugar, Salt and Fat are present in almost everything we eat and drink. This week I begin a 3-part series which will talk about some of the most misunderstood additives in packaged foods. These additives are often misinterpreted on ingredient labels, and their corresponding side effects are dire. Through marketing gimmicks and false advertising food … Continue reading Sugar: The Inside Out
On my first day at pastry school in France each of us was asked what we hope to achieve from doing this course. We were a batch of eleven people, from ten different countries. Some wanted to continue working in specialized fields and the rest wanted to set up patisseries of their own. Only two … Continue reading The Wonderland of Dietary Constraints
On 24th May, 2016 the Centre for Science and Environment in Delhi released a case study that showed 84% of the commonly consumed breads to have tested positive for Potassium Bromate & Potassium Iodate. They work as oxidizing agents to strengthen dough and increase the shelf life of a finished product. Potassium bromate is classified … Continue reading Bread Production in India
Like most people who are fairly comfortable in the kitchen, for a long time I believed I had adept knowledge in making healthy and smart choices when it came to food. However, my real understanding of food only came in when I began working in commercial production. It got me to see food in a … Continue reading What is Good Food?