Do you eat to live or live to eat?
Needless to say that this page is inspired by the emotions incited by a beautiful plate of food. I’m crazy hungry by the time it arrives, but the plate of food is nothing less than a work of art. It deserves to be admired before it’s devoured. The question then arises – to eat or not to eat?
DOB to 2018: The answer was always to eat.
2018 to the future: Think before eating.
(You wouldn’t be seeing these pictures had I tucked in right away.)
Out comes my precious phone.
” All hands off deck! I need a picture.”
As an enthusiast of everything Masterchef Australia, I wanted to get my hands on the finely crafted dumplings that the contestants cooked for one of their Mystery Box Challenges. Well I couldn’t get those, but my taste buds were begging for an encore after eating these potsticker dumplings .
Mysore Cheese Sada
Dosa batter: One of the most versatile viscous fluids which transforms into a thin, (preferentially crispy) solid sheet when subjected to heat and ghee/oil. It doesn’t need much else to taste delicious, but I would be lying if I said I didn’t need sambhar and chutney with it.
Actually, corn & cheese empanadas. The title refused to fit in one line, causing me an ample amount of frustration before I begrudgingly decided to do away with the ‘corn’. But you know it’s there. Right before the ‘&’, preceding ‘cheese’.
Under that generous pile of shredded spinach, lies an edible fungus. If you’re eating it for the first time, the texture is quite unique. But with time, it grows on you. You start relishing the umami taste.
A class apart. Tastes just as good as it looks. If you often find yourself asking for an extra bowl of pickled onions, you’re not alone. Don’t miss out on the acidic, crunchy onions (unless you have an important meeting after and you’ve forgotten your mints).
All credits to those who put their heart and soul into feeding people.