Baburchi Cuisine

Fine Indian Food

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Indian Food Breaks the Rules – that’s Why it Tastes so Good!

I spotted an article recently about the theory of food pairing.  Originated by popular chef Heston Blumenthal and Francois Benzi, described as a ‘flavour chemist’, it argues that food with matching flavour molecules combine to make the tastiest food.

Apparently an average food ingredient contains some 50 matching flavour molecules while complex substances such as red wine may contain over a thousand.

It is argued that the two main factors that combine to produce a dish’s flavour are ingredients and technique.  Ingredients can be divided into two groups, ‘quiet’ ingredients such as butter, milk, paneer and rice and ‘loud’ ones which include chillies, horseradish, rosemary and tarragon.

Tagged in: cuisine food indian spices
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School Kids Grow Their Own Curry!

I am pleased to announce that for the second year the British Curry Club are helping primary school students to grow their own curry ingredients.

Selected schools have already received packets of seeds supplied by Sutton Seeds.  The hope is that the chosen schools will form gardening clubs and post news of their crops on their respective websites or social media pages.  

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