Foodlog

Choco Vanilla Mousse: The Key to Food Heaven

Typically, a mousse is what you could compare to the sweet summer breeze. It’s just that – subtly sweet and airy. The texture is often obtained by trapping air bubbles inside or whipping egg yolk. Mousses can be creamy or spongy depending on the preparation technique. They are usually served after refrigeration and added with gelatin that gives it a smoother & denser texture. Continue reading “Choco Vanilla Mousse: The Key to Food Heaven”


Chicken Pie: A Tradition of Taste

Pie has been around since the ancient Egyptians. The first pies were made by early Romans who may have learned about it through the Greeks. These pies were sometimes made in ‘reeds’ which were used for the sole purpose of holding the filling and not for eating with the filling. Pie came to America with the first English settlers. The early colonists cooked their pies in long narrow pans calling them ‘coffins’ like the crust in England. As in the Roman times, the early American pie crusts often were not eaten, but simply designed to hold the filling during baking. It was during the American Revolution that the term crust was used instead of coffin. Continue reading “Chicken Pie: A Tradition of Taste”

Choco Pinwheel Pastry: The Taste of Innovation

Remember those sunny afternoons when you were scuttling through those long school corridors or just nagging your mummy at school break to buy you one of those brilliantly coloured pinwheels from the street vendors? Our memories are always tinted with these sweet nothings – bits of coloured papers, gently turning in the breeze, back in the time when a little pinwheel in hand meant the world to us. Continue reading “Choco Pinwheel Pastry: The Taste of Innovation”


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