my traditional fermented sweet and sour yogurt dessert made with milk, curd culture, jaggery (date plam sweetener), and condense milk... Mishti Doi, or sweet yogurt, is possibly the most popular and beloved sweet Bengali dishes. "Mishti Doi is an essential part of a Bengali meal and is traditionally made for religious and festive occasions like Durga Puja, Bengali New Year, and weddings. In the Vedas, curd or yogurt is described as the food of the gods, which may explain why it is an essential part of religious rituals." -- yummefy behind the scene... "Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. In hindi language mishti doi can be called as meetha dahi. Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. In hindi language mishti doi can be called as meetha dahi. For making mishti doi its better to use earthen bowls or pans. The porous walls of the earthern bowls absorbs the moisture from the doi, which in turn makes the mishti doi nicely thick." -- Dassana Amit the origin.. "Mishti-Doi is a very popular dessert in West Bengal and Bangladesh. We Bengalis take pride in Misti Doi. However, did you know Bengal’s favourite Mishti-Doi originated in Bulgaria! Well, now do not raise your eyebrows. Not all of us know that majority of Bengali’s sweet box originated in some European nation. You definitely know that that the yeast that helps make Mishti-Doi is called ‘Lacto bacillus’ and Bulgarikush is the one who taught the world how to make yoghurt. Interestingly, most Bulgarian dishes come with a yoghurt flavor. Bulgarians love their home-curd so much that they put it as a side dish with any of their meals throughout the day. Can you even believe they have a museum for yoghurts! It is believed that almost 4,000 years ago Mishti-Doi was brought to Bulgaria by nomadic tribes in bags that were made from animal skin. Mishti-Doi was introduced when the Mughals ruled India. It is believed that some merchant introduced it to the Sultans and that’s how Doi (Both sweet and sour) entered into the Bengali Kitchen (or `Henshel' in Bengal)." -- Jiyo Bangla

my korma with frenched chicken leg; beef shami kabab served with cilantro mint lime foam; aromatic saffron rice; and leak and torched pearl onions... New Year's Day "You can get excited about the future. The past won’t mind." -- Hillary DePiano My mother, when she could cook, often would make korma, polao, and kabab on New Year's Day to welcome a new beginning. My dish here pays an homage to my mom's cooking by elevating some of the elements with modern twists incorporating basic molecular gastronomic techniques. What is Korma? "Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt or stock. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices." -- Wikipedia Homestyle Bangladeshi chicken korma is likely more aromatic, flavorful, and deeply chicken-flavored than the heavy, creamy versions served in Indian restaurants. - NY Times behind the scene My chicken legs are frenched; braised; and baked in spiced yogurt sauce... "Frenching a chicken leg is a great way to elevate the chicken leg to something a little edgy, like a food truck might serve. It might be adult food but the kid in you will still love the handle. Frenching is a technique where tissues are cut away, exposing the bone for a fancier presentation. Usually it is simply for appearance sake, as with pork, veal or lamb chops. But frenching a chicken leg is more than just an appearance treatment. When you french a chicken leg, you are also removing tendons and compacting the meat, making a more juicy and enjoyable bite." -- Nimble Me This What is Shami Kebab? "Shami kabab or shaami kabab, is a local variety of kebab, originating from the Indian subcontinent. It is part of the a popular dish in modern-day Indian, Pakistani and Bangladeshi cuisines. It is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg to hold it together, and spices. Shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions of Dhaka, Deccan, Punjab, Kashmir, Uttar Pradesh and Sindh. Shami kababs are boiled or sauteed meat (beef or lamb) and chickpeas (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices." -- Wikipedia behind the scene my kebab is served with cilantro mint lime gastronomic foam and tamarind chutney... "Culinary foam (from the Spanish “espuma”) is one of the most known techniques of modern cuisine. Culinary foam has been invented by the chef of “El Bulli” Ferran Adrià in the Nineties. Nowadays, culinary foam has become an indispensable element in the elaboration of the menus of gastronomic restaurants." - 100%Chef "Beginner’s mind is a practice of approaching our experiences empty of assumptions. When we don’t already have the final answer in mind, we can more readily welcome new possibilities. A beginner’s mind allows us to embrace the highest emotional qualities — such as enthusiasm, zeal, and optimism — to creatively move ourselves forward." -- Faisal Hoque

my version -- with homemade kombu, Katsuobushi dashi... 糖醋红心萝卜 "Simmered or braised dishes, also known as nimono, are a staple in Japanese cuisine. Vegetables or fish, or a combination of vegetables and proteins are often simmered together to create dishes that are popular nimono." behind the scene... here are two other versions with daikon, bok choy, bambo shoots, and radish...

My version -- with yuzu soy dressing... tartare served on a bed of avocado edamame mousse infused with ooba leaves and japanese seasoning served with sesame rice crackers and nori...you can also replace tuna with mango... here is my mango shrimp salad over with edamame avocado mousse and chilled cucumber… here is my smoked salmon tartare and mango cucumber relish over wasabi avocado/edamame mousse… here is my spicy crabmeat over yuzu, mirin, sea salt avocado/edamame mousse…

my version -- with chicken ball and swordfish... "Yakitori (Japanese: 焼き鳥) is a Japanese type of skewered chicken. Its preparation involves skewering the meat with kushi (串), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with sauce or salt. The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. " -- Wikipedia "Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based sauce before being cooked on a grill or griddle."-- Wikipedia Served with soba, braised vegetable, and fish cakes... This version served with carrot daikon slaw...

my version -- classic crème anglaise elavated witrh matcha and served with japanese castella cake, fresh mango, rasberry, pomegranate, and chrushed mixed nuts... Crème anglaise, custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla. -- Wikipedia "The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg." -- Food & Wine "Japanese Castella Cake, or Kasutera (カステラ) in Japanese, is a popular Japanese honey sponge cake which was originally introduced by the Portuguese merchants to Nagasaki area in the 16th century. The name is derived from Portuguese Pão de Castela, meaning “bread from Castile”. Castella is made of just 4 basic ingredients: bread flour, eggs, sugar, and honey. You can tell by its popularity as Castella is being sold everywhere in Japan, from departmental stores, specialty sweet stores to convenience stores. They often come in a slim rectangle box in simple plastic packaging for an everyday snack or fanciful packaging for gifting." -- Just One Cookbook Behind the scene.. "Matcha and green tea come from the Camellia sinensis plant. But while green tea refers to the actual leaves, matcha is the ground powder of green tea leaves. You can drink matcha the same way you can drink regular green tea. The primary difference is that green tea bags are first steeped in hot water, whereas matcha grounds are added to water and traditionally mixed with a bamboo whisk (although a milk frother is often used). Even though green tea is enjoyed all over the world, it’s mostly produced in China and Japan. Matcha, on the other hand, is most closely associated with Japan, where it’s been consumed as a ceremonial tea for centuries." -- Everyday Health

my version -- with puff pastry; sautéed eggplant seasoned with black garlic, mint, homemade tomato sauce; and artichoke hearts... "The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years." -- Wikipedia Benjamin Leroux’s mother, Chantal, is a legendary cook in Burgundy. She cooks for her son during the harvest and always makes this outstanding savory tarte Tatin. The flaky pastry (made in a food processor) topped with glazed endives is extremely adaptable: Try asparagus or fennel in place of the endives. -- Food and Wine Behind the scene.. "A tarte Tatin doesn't have to be sweet, as Danny (Food Urchin) shows in this delicious savoury root vegetable version, which still has the classic caramel and rich puff pastry. This recipe is great for using up any leftover vegetables in the fridge, and would work equally well with other vegetables such as red onions and butternut squash." -- Great British Chefs And the Christmas table...

my version -- slow cooked for several hours in the style of American barbecue and has a serious sub-continental/middle-eastern spice-coated crust, like bark on a brisket... The slow roast results in an ultra-tender rib. It's decadent flavor is a textural overload with a sweet, sour, and spicy glaze and a crunchy cashew and pistachios dukkah topping. Duqqa, du'ah, do'a, or dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. -- Wikipedia Behind the scene.. My dry rub made with cumin, coriander, clove, cinnamon, cardamon, smoked paprika, brown sugar, sea salt, black pepper, etc. "Scale this dish to suit your needs by roasting one big bone for an intimate dinner for two or go full Flintstone with a five-bone plate, which will generously serve six to eight." -- Bon Appetit Pomegranate molasses glaze.. In a small saucepan combine pomegranate, pomegranate juice, molasses, garlic, ginger, honey, and harissa. Bring to a boil, reduce heat to medium high and simmer rapidly 20 to 25 minutes or until reduced to 1/2 cup. And the Christmas table...

my version -- slow cooked for several hours, finished with chopped parsley, lemon zest gremolata; served with saffron risotto and roasted zucchini... "The name for this rich Italian stew from Milan in Lombardy literally translates to 'bone with a hole', thanks to bone-in veal shanks that give it such a rich flavour. The hearty, slow-cooked dish is sprinkled with a zesty gremolata just before serving for a fantastic contrast in flavours." -- Great Italian Chefs "Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; Milanese is a specialty of Italian Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco." -- Wikipedia "Gremolata or gremolada is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla milanese. Gremolata is also used as a garnish." -- Wikipedia "To make the osso buco ahead, braise the veal and strain and thicken the sauce with arrowroot. Wipe the roasting pan clean, return the shanks to the pan, and pour the sauce over the shanks. Let them cool at room temperature for an hour, cover well, and refrigerate for up to two days. To reheat, cover the pan with foil and set in a 325°F oven until the shanks are hot, 30 to 35 minutes. Transfer the shanks to a dish, then make the gremolata, adding it to the sauce and sprinkling it over the shanks." -- Fine Cooking "Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese. The rice traditionally used for this recipe is Carnaroli rice. Someone prefer Vialone Nano, which is more refined but more difficult to cook. Both are excellent choices but for this recipe we used Carnaroli rice that we consider the best choice for the best result." -- Recipes From Italy

my sauce started with sautéed shrimp shells in vermouth... Bucatini, also known as perciatelli, are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. -- Wikipedia behind the scene Making the sauce... "When you hear “vermouth,” you probably think of classic cocktails like the Manhattan or the martini, and you’d be right to do so. But vermouth is also a great ingredient to have in the kitchen. In general, sweet vermouth is from Italy and dry variations are from France. Dry vermouth adds a herbal flavor to whatever dish you’re serving, and sweet vermouth makes whatever you’re cooking just a tiny bit sweeter. Sauces that call for some type of wine are also good choices for vermouth. Vermouth is often infused with other things for flavor. Those flavors will show up in your food if you use enough vermouth. - Auguste Escoffier School of Culinary Arts Adding the pasta and shrimp... "If you trace the history of any cook you would surely find it dotted with countless accidents, changes, substitutions, and tweaks, most of which resulted in successful dishes. We cooks see interesting food in books and magazines, taste inspired dishes in restaurants, imagine all sorts of combinations while day-dreaming about food, and then proceed to replicate or interpret recipes in our own way. This is how we learn to be good cooks. Occasionally, an accidental substitution ends up being a happy surprise." -- Victoria Challancin

my pan roasted salmon (seasoned with lime chili and himalayan pink salt) served with butternut squash coconut bisque (seasoned with fresh ginger and turmeric roots); edamame, asian chives, and pea sprouts purée (seasoned with rice vinegar, mirin, and salt); and jasmine rice... conscious eating “It sounds like a cliché but every dish tells a story. You get to eat the history. You’re eating somebody’s life!” -- Stanley Tucci I couldn't agree more. Made for my son, in this dish, I tried to represent "life force energy". In Buddhist philosophy, the number 3 refers to the trinity, a symbol of divine protection, help and guidance. It also refers to the three training of discipline, concentration and discrimination. The three dots of green purée and lime slices are the symbols of that trinity. My golden butternut squash bisque represents "sunny side" of Yang from Yin/Yang philosophy. "The concept of yin-yang has a long history. There are many written records about yin and yang, some dating back to the Yin dynasty (about 1400–1100 BCE) and the Western Zhou dynasty (1100–771 BCE)." - ThoughCo Food is the most fundamental of needs for our survival and almost every major event in our lives revolves around it. It plays a vital role in the development of social interactions and social relationships. I find food to be sacred and the process of making food to be awakening and insightful. It is a way to pass sacred energy to others. Peter Bolland in his article “The Sacrament Of Food,” says that “Maybe the most sacred space in your home is not the yoga room, or the altar with the candle, or the chair by the window where you meditate and pray. Maybe the most sacred room in your house is the kitchen.” behind the scene Making edamame, asian chives, and pea sprouts purée (seasoned with rice vinegar, mirin, and salt)... "Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. Uses have included as ornamental plants, including cut and dried flowers, culinary herbs, and traditional medicine. Garlic chives have been widely cultivated for centuries in East Asia for their culinary value. The flat leaves, the stalks, and immature, unopened flower buds are used as flavoring. Another form is "blanched" by regrowing after cutting under cover to produce white-yellow leaves and a subtler flavor." - Wikipedia Making butternut squash coconut bisque... "The main characteristic of a bisque is that it is smooth and has a velvety texture. Most recipes will include a wine and cream to give it its signature flavor and texture. But it's not merely the choice of ingredient that makes bisque different from other types of soups. It’s also the technique for utilizing that ingredient, including the parts you can't eat, making a bisque what it is. -- The Meaning of Bisque See more about my bisque here. Pan roasting salmon (seasoned with lime chili and himalayan pink salt)... "What is sockeye salmon? It is a species of small, wild salmon that can be found primarily in Alaska. They are also known as red salmon and are well known for their gorgeous color and rich flavor. Meanwhile, Atlantic salmon are bigger and farmed in many parts of the world." -- Sockeye Salmon vs Atlantic Salmon Throughout human history, particularly in indigenous cultures, food has been perceived as sacred. The word sacred is not a religious term but rather one that simply means “set apart” or not of the ordinary. Ancient, traditional societies understood that food is life force energy for which they needed to exert significant amounts of energy whether by hunting or growing it in order to eat. Because their survival was often in jeopardy, food became sacred to these cultures." - Carolyn Baker

my grilled chicken strips are a marinated with Italian dry herbs, white truffle balsamico, thyme, black garlic, and sea salt; spaghetti tossed in homemade tomato paste, cherry tomatoes, pepperoncini, parmigiano, and fresh herbs... ancient grain spaghetti... "Ancient grains in their “whole grain” form provide fibre, vitamins and minerals, and healthy fats. Research shows that people who eat more whole grains may have a lower risk of heart disease, stroke, diabetes, and some cancers. Ancient grains are grains that have been planted and harvested for thousands of years. Some ancient grains are not grains, but actually grasses or seeds. Some common ancient grains include: Amaranth, Barley, Buckwheat, Kamut, Millet, Quinoa, Spelt, Teff, etc." -- unlock food black garlic and white truffle... "Black garlic is a type of aged garlic that is colored deep brown. ... It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind." -- Wikipedia Truffles are tubers that grow a few inches underground. ... While all truffles are deeply valued, the white truffle from Alba (a particular species called tuber magnatum) is the most desired for its unforgettable flavor. They have a knobby shape, firm flesh, and pale golden color. The White Truffle Balsamic Vinegar has a dark, clear color developed by extended cask aging. The infusion of white truffles elevates this traditional balsamic vinegar. -- Eataly behind the scene...