FOOD FACTS
Some Interesting Food Facts
That Will Blow Your Mind
To understand the “Culinary Science,” CLICK HERE
To know different Types & Shapes of Pasta, CLICK HERE
“Mother Sauces” are the basic foundation of most French Sauces or Continental Cuisine. To know more, CLICK HERE
Gobhi 65, Paneer 65, Soya 65…
Why is there number “65” in the name of dish? To know, CLICK HERE
Is this true Manchurian was invented in “India”, not China? To know, CLICK HERE
According to recent records, ‘Chaat‘ originated in the royal kitchen of the great Mughal Emperor Shah Jahan as a “Remedy”. To know more, CLICK HERE
Momo is a type of steamed Dumpling with some form of filling. Its place of origin has always been a topic of heated debates. To know, CLICK HERE
What is Osmosis? How does it work in cooking? To know, CLICK HERE
Burrito and Quesadilla both are “Mexican” dishes. To know the differences between these, CLICK HERE
How to check the “Quality” of Pasta? To know, CLICK HERE
Although Pasta seems to be associated with Italy, it did not originate there. To know its place of origin and history, CLICK HERE
Flaky on the Outside, Soft and Buttery on the Inside, Croissant is made with “Laminated Dough”. To know in detail, CLICK HERE
Puff Pastry (Pâte Feuilletėe) is a Super Flaky and Buttery Pastry made with “Laminated Dough”. To know in detail, CLICK HERE
Shortcrust Pastry is one of the “Classical French Pastries” and often used to make the base of “Quiche“, “Tart” and “Pie“. To know more, CLICK HERE
Quiche, Tart and Pie all these three are French Shortcrust Pastries with some sort of filling over their crust bases. To know more, CLICK HERE
Initially, there were “Five Mother Sauces” but now there are “Six Mother Sauces” out of which “Mayonnaise” is a “Cold Sauce”. To know more, CLICK HERE
Continental Cuisine has “Five Mother Sauces” from which other “Small Sauces” are derived. Here are Derivatives of “Béchamel“ Sauce. To know, CLICK HERE
To know the Derivatives of VELOUTÉ Sauce, CLICK HERE
To know the Derivatives of ESPAGNOLE Sauce, CLICK HERE
To know the Derivatives of Hollandaise Sauce, CLICK HERE
To know the Derivatives of TOMATO Sauce, CLICK HERE
‘Langar’ is the “Community Kitchen” which offers free meals to the needy people. To know more, CLICK HERE
Fried or Baked crispy ‘Baatis’ drowned in piping hot ‘Dal’, topped with ghee (clarified butter) and accompanied by sweet ‘Churma’. To know more, CLICK HERE
“DHAM” is an elaborate feast in Himachal, prepared and served during special occasions. To know more, CLICK HERE
‘Rogan‘ means ‘Clarified Butter‘ or ‘Oil‘ referring to the way the spices of this dish are cooked and ‘Josh’ means ‘Fiery‘ or ‘Heat‘. To know more, CLICK HERE
‘Wazwan’ is a ‘multi-course meal‘ in Kashmiri cuisine and comprised 36 dishes. To know more, CLICK HERE