Kulinary Capital

Leading a life more delicious

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

The Unbearable Lightness of Being

The world around us, all too familiar, is not as it seems folks. Upon transcendence of our beastly realm, that illusion is swiftly shattered. Our modern scientific nous, centuries of intellectual giants leaping on top of the shoulders of their revolutionary predecessors, tells us this. Let us zoom out in …

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

Get to the point…

In the stone age, some two and half million years ago, man began to fashion knives from flint. Today, at this very moment in time, around the world, millions of chefs and cooks in the home alike, employ the latest version of this ancient tool with varying degrees of deft …

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

Krap how?

One of my favourite Thai dishes in the world is pad krapow gai, or Chicken stir fried with holy basil and garlic. Pork does it for me too, and I think you could do a truly wonderful version sans meat, with some melt in the mouth aubergine (I would go for the lighter …

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

Bathe in the Flow

“What a mission!”, I thought as I sat on yet another bus, taking me further away from Salento, Colombia, the picturesque and very touristic town set high up in the Zona Cafetera, and closer to my destination, the thermal baths in Santa Rosa de Cabal. I had foolishly thought that my …

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

All we are saying, is give aubergines a chance…

The ever so humble aubergine: it’s not really something that we’ve embraced in the UK as a mainstream activity: its gustatory wonders are revered by the select few, a niche one could call it… The aubergine, eggplant (US/Aus), brinjal (Asia/SA): by any other name it would taste as sweet! This …

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

The Omnivore’s Heritage: Abundance and diversity

Summer has certainly arrived in London, and from a food perspective it’s a great time to be eating! Sure, we can get everything we want, all the time in London, but trust me, eating food when it is ripe and ready in season is infinitely better. All year round we …

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

Aegean Bliss

The roar of the waves lapping against the shore. This rhythmic, undulating bass, tenor: underlying the alto whisper of tourists chatting in many dialects. Way up on high, the ethereal chattering of birdsong punctuated by the sonorous harmonics of church bells. Fira, Santorini on a sunny Spring morning. The blazing …

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

Spring: no time for disparagement!

Spring has finally arrived (well, in the Northern hemisphere) and we can rejoice in the fecundity of nature as temperatures warm up and everything starts to bloom. As well as the spectacular blossom, budding leaves, tulips and magnolia, the new season also heralds the arrival of some wonderful local produce …

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

Date Night: It’s in the bag!

Time is a much valued and finite resource and we all have to prioritise how we spend it. Since the end of the second world war, the food industry has aggressively and exponentially grown: the more processed, opaque and intricate the food chain is, the more profits are made, and …

Posted on: September 26, 2017 Posted by: kulisingh Comments: 0

Souk and ye shall find

In a few hours the world around you can change: from the mundane and ordinary to an assault on the senses. The volume had been turned up: the heat, scorching sunlight, the myriad shapes, movements and sudden cooling of the shade. To witness the rise and fall of exotic dialects …