The most fascinating thing about yogurt is,depending on its consistency, it finds use in a wide range of beverages and foods. Yogurt curdles if acids like lime juice or vinegar are added while cooking the dish, as it further reduces the pH of the dish, making the protein molecules clump together. Whether you are making paneer tikka or chicken tikka, …
Gene Weingarten, The Washington Post columnist, who also calls himself “epistemologist, enthusiast of excreta-related humor ” on his Twitter profile has unleashed the wrath of none other than the otherwise soft-spoken gastronomy specialist and celebrity chef Padma Lakshmi. In his article, titled “You can’t make me eat these foods,” Gene had listed out foods he wouldn’t eat, such as hazelnuts, …
