Sear factor: Swetha Sivakumar, on the science of charring
Oct 26, 2024 4:16 PM IST
We only recently learnt how to tame fire well enough to allow for precision in the kitchen. Is is possible we love a bit of char, because we’ve always had some?
It isn’t a baingan bharta if the eggplant doesn’t start out roasted, the skin crackling and peeling away on an open flame. (Adobe Stock)
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