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The Wok of Life!

Posted by: The Hummer on Monday November 28, 2016

Asian cuisine has always had a mystical aura surrounding it. It is an art form and the way one ingredient can change the flavour of a dish on one hand, and at the same time transform the appearance of another dish, gives the cuisine a unique, scientific edge

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The Monkey, the ‘Good Luck’ food and some Scarlet hue...

Posted by: The Gastronaut on Monday February 8, 2016

It still remains the most important festival and economic holiday in China despite China having joined the rest of the world in celebrating 01st of January. Well, I mean the Chinese New Year, which is often referred to as ‘Chinese Lunar New Year’. It is based on ancient Chinese lunisolar calendar in circulation

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The Tao of Eating: A Fine Balance

Posted by: The Gastronaut on Tuesday April 28, 2015

‘Eating is the utmost important thing in life’, Confucius once proclaimed and it was not just this sixth century Chinese philosopher for whom the aesthetic and social aspects of cooking and eating were central concerns. Food was an essential enquiry in Taoism too, the nutritional value and healing and therapeutic powers of different ingredients in particular, for it was a firm belief that diet - and the amount of qi in it - was critical for mental and spiritual well-being.

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By the Light of the Silvery Moon

Posted by: The Gastronaut on Monday September 17, 2012

Who hasn’t indulged in a spot of moon gazing? 

In Asia, a whole set of formal festivities are timed by the phases of this beguiling satellite. 
Sadly, too many of those I’ve been witness to have relegated the moon to a side show; few of them actually involve gazing at the moon or raising a toast to it.

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Salt n’ Pepper: The Art of Stir Frying

Posted by: The Gastronaut on Tuesday April 17, 2012

Chinese cuisine is based on the Ancient wisdom that there should be harmony in every aspect of life, including the preparation of food. The flavours of China are loved by people of all ages, all over the world, for their exhilarating aroma, composite taste, inviting appearance and healthy cooking techniques. Confucius, the Chinese philosopher, recommended that food be cut uniformly into bite sized pieces and enriched with the perfect blend of herbs and condiments to enhance flavour.

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Noodles and Dim Sum: Dreams are made of this

Posted by: The Gastronaut on Monday January 23, 2012

Imagine a game among the cuisines of the world where a cuisine wins points every time someone correctly identifies its origin. With Chinese cuisine anywhere in the reckoning, you can be sure the game would be up pretty soon. It would only have to betray the hem of a dim sum or the ankle of a flash-fried noodle, and other contenders would be out the door. In fact the pre-eminence of Chinese culinary...

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Hop into the Year of the Rabbit

Posted by: The Hummer on Wednesday February 2, 2011

Were you born in the Chinese Year of the Rabbit? If so, my textbook astrologer tells me you are of wise and talented stock. And if you are not a rabbit, you can still claim some of its goodness –

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Mushroom Magic

Posted by: The Hummer on Tuesday August 3, 2010

A mould by any other name would be given raw treatment at the hands of humans. Mushrooms however have this way of dodging classification and winging into the realms of fantasy. It is the matter of much-loved children’s stories and forms the cosy backdrop to bed time tales populated with dwarves, elves, fairies and the stuff of dreamland.

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A Hunan Style Masterpiece with Chef Liang

Posted by: Star Chefs from ITC Hotels on Thursday March 18, 2010

It's hard to think of chemistry amid a rapturous moment.

But then, this is exactly the kind of thought-altering revelation Hunan Style Mixed Dry Meats & Vegetables is.

The complexity of flavours, the crispness of each ingredient, the distinct temper of each spice and the intense pleasure of its symphonic explosion on the palate – these are truly bewildering things, especially when they come together in one preparation.

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Gung Hoy Fat Choy!

Posted by: The Hummer on Thursday January 29, 2009

It's that time of year again when we welcome the Chinese New Year with a hearty Gung Hoy Fat Choy! 

And this time, it's the year of the Ox.

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