Chef’s Log 66: Gunpowder, Season(ing) and Pork

As any great food connoisseur would know, it is more than a little challenging to find a restaurant that manages to get every dish on the menu right. Of course, it would be equally challenging to actually sample every dish on the menu, even for me. However, I believe I might have found a restaurant that could potentially live up to the task mentioned above. Its name: Gunpowder. Continue reading

Chef’s Log 60: It’s Getting Draughty

I confess, it took me a while to wrap my head around this thing called ‘beer.’ It confused me. It was fizzy, and most fizzy drinks I had sampled till then were sweet; overwhelmingly so. But not only is beer not sweet, it’s downright bitter! Add to that a strange frothiness, and I was flabbergasted. Continue reading

Chef’s Log 47: It’s All Greek to Me

Like others of my race, I too firmly believe that the occasional indulgence is not just a luxury, but a necessity. And what better indulgence is there really, than food? I am slowly discovering that money, like so many other things on this rather depressing planet, is transient- one minute it’s here, the next it’s gone. Continue reading

Chef’s Log 17: The ‘Power’ of a Good ‘Lunch’

It would appear that the humans like to do things in extremes. Soon after my discovery of the inexplicable die-it process, I came across a place which led me to believe that this (increasingly) perplexing race also enjoys partaking in an experience that is quite the opposite- they continually ingest copious amounts of food till they reach a stage where they can barely stand. Continue reading