Food Lovers - December - January 2014

En este número

Decadence is the theme of this issue. We felt the timing was apt considering that the end of the year is fast approaching and almost everyone seems to be in the mood to kick back a bit. The atmosphere is ripe for indulgence, and this issue celebrates it, unabashedly.

Our cover recipe feature by Chef Abhijit Saha offers an array of decadent delights that make use of the finest ingredients available, and are the perfect toast to the festive season. Serve them at your Christmas soiree and your guests will leave spellbound!

Decadent Dishes continues in the same vein with a round up of the most indulgent dishes at Bangalore’s favourite restaurants. Each of these heavenly creations use only the best, from Périgord foie gras to Icelandic Halibut to exotic Kashmiri morels and more… And should you wish to stay with the mood, Wine Notes features champagne, Around Town lists the city’s top chocolatiers, there’s a nifty piece on Celebration Cocktails and Nice & Easy dishes up a scrumptious macaron treat.

Moving on, do read up Wines with North Indian Cuisine, part two of our series to pair traditional dishes with quality Indian wines. Our study tables are only a start, but indicate there are immense possibilities that lie before us in the fascinating journey of pairing wines with Indian fare.

In By Invitation, noted television and celebrity chef, Aditya Bal de-mystifies the process of slow cooking, and why he believes this form of cooking is the way to go in today’s fast-paced world.

There’s plenty more in the issue, my team joins me in wishing you and your loved ones a Merry Christmas and a fabulous 2014 ahead.