Oysters always intrigued me. Living in more extreme climates of the country and with no support of my vocation, my experience of oysters were mostly limited to the diluted oyster sauce which is a must for any stand-alone Chinese restaurant worth its salt. My first fresh oyster wasn’t that grand either. In a five-star hotel … Continue reading Oysters aweigh
French fries made the French way in duck fat by a cute looking French server – isn’t that a thrill! Continue reading The kettle and the fireplace
Often, airline food is looked upon with a lot of suspicion, and considered inferior. I have never had a bad experience, except for an overcooked fish and stiff puris. As a matter of fact I think getting food ready for a long distance craft requires much more scientific precision than molecular gastronomy. Temperature of the food … Continue reading An Upgraded experience!