modern indian cooking

This is the next generation of Indian Cooking. This is creating classic Indian dishes by using simplistic techniques along with a delicious juxtaposition of global flavors.

The recipes in this book is unique & has a collection of beautiful photography.

Read Introduction
Sample Recipes
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http://www.modernindiancooking.com/

Paris Visit - visitez Paris et ses restaurants de Hari Nayak

Paris abounds with sublime dining experiences from superchefs like Alain Ducasse and Joël Robuchon. Yes, you can also gorge yourself on popular bistro classics like duck confit and steak au poivre. But my favorite time was when i visited the best pastry shops, local food markets & traditional french eateries.

Who Makes The Best Parisian Macarons?

I think out of all the macaroons i tasted in paris,
i have to say “Pierre Herme” is the by far best! The store i visited was on rue de vaugirad was absolutely a sinful pleasure!

There are some more stores which come close like the Laudree. But i still can taste the “Ispahan” - which is a rose flavored macaroon with ‘creme of letchi’ & ‘compote de framboises ‘ which was was a flavor combination like i have never experienced before!

if you want to learn how to make a real french macaroon, you can learn it from this french chef below!

Sorry translation not provided!

Here is a recipe i have used which is easy and have had excellent results all the time!

Macaroons

1 1/2 cups confectioners’ sugar
7/8 cups almond flour
1/2 cup egg whites
2 tablespoons sugar
3 drops food coloring
1/4 cup water

Use your own fillings like jams, jellies, mousses ect

Coffee cream

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 tablespoon hot water
1 teaspoon instant coffee
1/4 teaspoon vanilla extract

Preheat oven to 300 degrees F.

Stir together the confectioners’ sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a