I have always been a foodie ,which means I love food ,not that I was a gourmet food specialist of the wine taster kind.
with the bike and later the car ,and the busy schedules i added to my bit .
with time and effort I improved
I feel Indian cooking has so much variety and is more complex and has subtler tastes ,this is not to demean other genres each have their own strengths and weakness...es but just like Indian music ,art philosophy and science it has come down the ages maturing over time just like the slow cooking blending its fine spices to a delicate morsel
I have blogged on my experiments in the kitchen in UAE ,survival brings out your best and those years in Al ain all alone without much good choice of restaurants made my foray into the kitchen a practical proposition
online sources ,my own niece in America umitha who has an excellent cooking blog helped me a lot I also had a chef in a five star hotel for a nephew and an executive chef as a close friend
Varevaah cooking in you tube has given me finite directions
my wife says you keeping taking those photographs of your finished products to exhibit in FB no one knows whether it tastes so good point correct at times it never tasted as good as it looked salt was less it was dry and sometimes it just didn't taste what it was meant to but practice makes perfection
to me making a delicate biryani with fluffy basmati rice grains blended with the spices vegetables well cooked and exuding an aroma was a gaol to be reached it was a challenge ,
this time it was a success partly though not perfect