SAYONARA GOLDEN DAYS HOW TO

Mumbai’s Bastian offers a coconut-based Singapore curry, flavoured with lemongrass and kaffir lime, with a side of Chinese mantou buns.

Spiced gravies are a ready-made match for sweetish steamed breads and no one knows it better than restaurants specializing in South-East Asian cuisine. Her caption read, “Crazy Forking Delicious'. Last week, chef Shriya Shetty put up a post about baos stuffed with ghee roast chicken on her Instagram profile Shetty, who has worked with Gaggan in Bangkok, is now an independent chef specializing in Mangalorean food. Similarly, think baos stuffed with Indian fillings-it’s a world waiting to be discovered.

SAYONARA GOLDEN DAYS HOW TO

Tingmo cravings can be fulfilled by following a detailed recipe on the website which offers detailed instructions on how to use yeast so that the steamed buns “open up like a flower'. For instance, tingmos paired with Kerala chilli pork make for a perfect Sunday lunch. Indians are now discovering that Asian breads go well with desi dishes. So, it’s technique that differentiates breads from the East, making them more moist than the drier crusty sourdough.Īs with most foods, the fun lies in experimenting. Although this technique is used widely to make noodles and dumplings, it is believed to have been popularized by 65☌ Bread Doctor, a book by Yvonne Chen, for use in breads such as Hokkaido and Japanese milk loaves.īread-making around the world shares several similarities, such as the quartet of ingredients-flour, water, yeast and eggs-while cooking methods range from baking and steaming to roasting and frying. It’s a roux made with flour and water which gives the bread more hydration and makes it moist. I learnt it from my banker friend, Sanjeev Chaturvedi, who is a self-taught baker and chef,' says Goretti. “Hokkaido buns really caught my fancy because of the tangzhong method. The deal was sealed when celebrity chef Maria Goretti whipped up Japanese Hokkaido buns on IGTV at Goretti doesn’t reveal the complete recipe but takes viewers through the basic steps of baking a fluffy Asian bread with a delightfully glossy crust and pillowy texture. Sweet, smooth and springy breads from the East, such as tingmos, mantous and warm-as-a-blanket bao sandwiches, took over our timelines. S July wound up, sourdough’s days of social media glory seemed to have been overtaken by Asian breads.

Sayonara golden days