A sneak peek at my upcoming cookbook:
FULL DISCLOSURE
Modern European cooking made extraordinarily easy for the Indian home kitchen.
Parmesan Shortbread
It was in the magical city of Venice, Italy, that I first tasted these melt in the mouth buttery beauties. It took months of trial and error for me to get these right, and now I hereby reveal my most precious little secret!
Twice Baked Cheese Souffle
A tribute to both my childhood and mother, but since she refuses to part with her unparalleled recipe for a classic souffle, I hereby present one that is not only contemporary but also far more user friendly.
Twice Cooked Duck Leg Confit
I now present a main course option that is not only a French classic – in this case with a few contemporary brushstrokes – but also remarkably well received by Indian palates.
The Perfect Crème Brulee
Most renditions of a crème brulee have both the texture of a custard and a fast wilting caramel cover akin to a limp handshake! But not this one, which happens to be Indian journalist ‘par excellence’, Karan Thapar’s all-time favourite!