The Science of Marination: Why It Makes Indian Paneer and Vegetables Taste Better
I used to think marinating paneer for a tandoori tikka was just about coating it in yogurt and spices before it hit the pan. It wasn’t until a batch came out noticeably more flavourful and tender after resting overnight that I actually looked into what marination is doing at a chemical level, and it changed […]
The Science of Blanching: Why Indian Cooks Parboil Vegetables Before Frying
I used to skip blanching my vegetables before frying because it felt like an unnecessary extra step, until I noticed my cauliflower always came out either raw in the middle or burnt on the outside. The day I started parboiling first, my pakoras and dry sabzis suddenly cooked evenly, and I never went back. What […]