Chef’s Log 79: Finnished (Welcome to Syö-mi)

Salutations homo sapiens (although I hesitate to use that term given the original meaning of the word ‘sapien’). Loyal readers, as well as casual readers who happened to glance at the blog on that particular day, will recall that I made a rather significant (some might say game-changing) announcement approximately 1 year ago, human time. I am now pleased to confirm that this event has indeed come to pass. I have spent the last few months exploring, observing and meticulously documenting the culinary habits and culture of what is now my new home—Finland. Continue reading

Chef’s Log 78: T’was Fine to Dine at Mine-Ority

Continuing my trend of celebrating some of the prettiest food I’ve eaten, my next post will highlight what I’ve sampled from Mineority by Saby. First, a word about the restaurant. Located in Kalyani Nagar, Pune, Mineority’s decor and theme captures the essence of a mine (which explains the clever wordplay in the name). The dishes are an inventive and often delightfully quirky blend of local and international cuisine. Continue reading

Chef’s Log 77: Urban Wow-ndry

There is a popular aphorism on my planet, which states “Food is consumed in 3 stages: first, by the eyes, then the nose and finally, the mouth.” I can attest to this myself, having researched food and the consumption of it for over 8 decades now. I find that the general appearance and visual aesthetics of meals are often overlooked on this planet. Continue reading

Chef’s Log 76: Always a Plaisir

I am a firm believer in self-indulgence, especially of the culinary variety. I have, in previous posts, expressed my disapproval of the disturbing human practice known as die-it. And while I do believe that moderation is essential, treating yourself to a truly luxurious meal every now and then elevates not just the body and the mind, but the soul as well. Continue reading

Chef’s Log 71: A Feast in the North East

Visiting a new place is always an exciting proposition, especially when it involves crossing new culinary frontiers. So when I was given the opportunity to visit North East India, I did not hesitate to take it. I was excited to learn that this part of the country is known for doing justice to that most delicious of meat–pork. Continue reading

Chef’s Log 70: An Ode to the Irish Baileys Cheesecake at The French Window Patisserie

O dessert most divine, surely you do not belong on this humble Earth
Most would have used boring old wine, but the Baileys added such a thrill
Your complexity and depth of flavour had no perceivable dearth
No matter how many spoonfuls I had, I just could not have my fill

Continue reading