Culinary Achievers

MICRO GREENS A  Micro green  is a tiny vegetable green that is used both as a visual and flavor component or   ingredient primarily in fine dining restaurants. Fine dining chefs use micro greens to enhance thebeauty, taste and freshness of their dishes with their delicate textures and distinctive flavors.  HISTORY Micro greens began showing up on chefs' menus as early as the 1980s, in San Francisco, California, according to a local industry source. In Southern California, micro greens have been grown since about the mid‑1990s. There were initially very few varieties offered. Those available were such as arugula, basil, beets, kale, cilantro and a mixture called Rainbow Mix.Micro herbs have become very popular over recent years. They are generally used as garnish or as a small salad accompaniment on a plate. Micro herbs are suitable  herbs which when large are coarse in texture but when small are tender enough to be used as a salad.Sprouts such daikon radish spr

A macaroon is a type of small circular cake, typically made from ground almonds (the original main ingredient, coconut, and/or other nuts or even potato, with sugar, egg white, and sometimes flavorings (e.g. honey, vanilla and spices), food coloring, glace cherries, jam and/or a chocolate coating. Some recipes calls for sweetened condensed milk.Macaroons are often baked on edible rice paper placed on a baking tray. Variation: France : - In France, the almond variety is called  macaroon;   it is typically small, light like meringue, with added coloring, sometimes flavoring, and often comprise two halves stuck together by a filling of e.g. flavored cream. United States : - Coconut macaroon is the best known variety in America. Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Making methods: - Italian method:  - is made wi

PAHADI CUISINE  Pahari commonly refers to the rich and diverse culinary traditions of Himachal Pradesh and neighboring Uttarakhand. But the umbrella term does little justice to the diversity in the food and eating habits of the region: Consider that within Himachal Pradesh, Kangra Valley eats very differently from Spiti Valley or the Kullu Valley; in Uttarakhand, the cuisines of the Garhwal and Kumaon regions are distinct in ways that belie their proximity. Pahari food is a reflection of the climate, topography and lifestyle of the region, also a biodiversity hot spot. The cuisines of Himachal Pradesh beautifully showcase the region’s indigenous produce, use a host of unusual herbs and warm spices like fenugreek and coriander, mustard and mustard greens.the most famous dish is the bathue ka saag (lamb’s quarters), cooked with only turmeric and chilli and served with rice, and chha meat, mutton cooked in buttermilk with a host of warm aromatic spices. Curd and chhaas (butt