Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
Crème Brulee is a French classic dessert with a subtle not too sweet custard , added with the flavour of burnt caramel crackle on top . This dessert is all about the mouthfeel, the rich creamy custard contrasts with the crunchy caramel beautifully. I made this for a new year party with friends and it... Continue Reading →
I am probably one of those rare persons who is very attached to my kitchen. I'll be away from home to NYC on some work for 2 months starting next week and the first thing I started to miss was my kitchen and then my probably my husband and my dogs.Lol. You may wonder why? Creating new... Continue Reading →
Having learnt the method of making ice cream at Culinary school I vowed to myself never to buy store bought ice cream from the grocery stores (of course I do visit gourmet ice-cream shops to keep myself updated of the industry trends).The taste of fresh home made ice cream beats every other store bought ice cream... Continue Reading →
Prathima Koneru 