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Far Eastern Flavours – Japanese Cuisine

Posted by: The Gastronaut on Friday August 9, 2013

Delicate slices of pink fish, a dash of green wasabi, a pretty little fish cake or perhaps some glistening fish roe – all of them served in dainty little individual serving bowls or plates. Gustatory appeal aside, this is one of the first things that attracts you to the cuisine.

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A Royal Culinary Sojourn

Posted by: The Gastronaut on Thursday March 14, 2013

For most, Thai food is synonymous with the ubiquitous red and green curries that we may have sampled at our local Thai joints. Few of us are however aware of the lesser known, yet technique driven rendition of the cuisine which is Royal Thai cuisine. In Thailand, this food is called A-harn Chao Wang which means ‘food for people living in a palace’.

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The Friendly Neighbourhood Hotpot

Posted by: The Hummer on Friday December 7, 2012

Some things grow better with age. Cabernet Sauvignon, Prosciutto, Parmigiano Reggiano, and the insights of a certain Hummer. A most remarkable insight visited me a few weekends ago when I was huddled at a party with friends. It is this: winters have aged beautifully for us over the years. It is true that with the passage of time we’ve had to forgo some pleasures. Children, partners and courteous meals have replaced the companionable... 

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A Japanese Turn in the South

Posted by: The Hummer on Tuesday June 26, 2012

Nothing excites me more than the prospect of inviting the most unlikely people together to a party, then standing on the sidelines to watch the unpredictable results unfold. But if I don’t get to engineer such wicked fantasies as often as I’d like, free form situations come to the rescue.

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Salt n’ Pepper: The Art of Stir Frying

Posted by: The Gastronaut on Tuesday April 17, 2012

Chinese cuisine is based on the Ancient wisdom that there should be harmony in every aspect of life, including the preparation of food. The flavours of China are loved by people of all ages, all over the world, for their exhilarating aroma, composite taste, inviting appearance and healthy cooking techniques. Confucius, the Chinese philosopher, recommended that food be cut uniformly into bite sized pieces and enriched with the perfect blend of herbs and condiments to enhance flavour.

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Noodles and Dim Sum: Dreams are made of this

Posted by: The Gastronaut on Monday January 23, 2012

Imagine a game among the cuisines of the world where a cuisine wins points every time someone correctly identifies its origin. With Chinese cuisine anywhere in the reckoning, you can be sure the game would be up pretty soon. It would only have to betray the hem of a dim sum or the ankle of a flash-fried noodle, and other contenders would be out the door. In fact the pre-eminence of Chinese culinary...

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The Taste of Japan

Posted by: Nakul Anand on Tuesday February 8, 2011

It’s great to be back here to speak to you again. In this post, I want to talk about the cuisine of Asia and in particular that of Japan. It is indeed fascinating to see how widely Indian, Chinese, Thai, Korean and Japanese cuisines have disseminated across the world. But what fascinates me even more is how the Indian gourmet has taken to the cuisine of the rest of Asia.

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Sake - Japan’s National Drink

Posted by: The Gastronaut on Monday January 10, 2011

Imagine rounding off a night with friends, like buccaneers in a pub - bringing down your fists on the table so drinks jump up an inch. In an average Japanese pub, this behavior wouldn’t be considered raucous, but good form. It’s part of the venerable sake bomb ritual – which is set up by balancing a shot of sake between two chopsticks placed atop a glass of beer. Guess what you get when you pound the table? A pretty enjoyable cocktail and a ritual called the sake bomb.

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Robatayaki: Straight off the Bat

Posted by: The Gastronaut on Wednesday November 24, 2010


Welcome to another delectable lesson from the Japanese kitchen. In this post I'm going to explore the wonderfully robust world of Japanese grills, or robatayakis. 

Robatayakis are close cousins of the boisterously cheery izakayas – traditional Japanese pubs – and in many cases their identities merge effortlessly.

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Sushi: Culinary Gems from Japan

Posted by: The Gastronaut on Tuesday November 9, 2010

It’s easy to see sushi as a tasty roll of vinegared rice holding a bit of fish or vegetable. But surely there is more to it. What accounts for its 2000-year appeal? Why is it the global phenomenon it is today? 

On my last trip to Tokyo, my guide who happened to be the Japanese master chef I mentioned in the last post, took me down the lanes of sushi history.

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