Chicken Biryani with Cucumber Mint Raita

After months of planning, eager anticipation, tears and a few tantrums, we are MARRIED! During the pre-wedding madness, I hadn’t stopped to think about whether things would be the same, or different after the wedding. The biggest difference is the name – so much easier to book a table under a quintessential English name as … Continue reading

Bacon-wrapped Chicken stuffed with Goats Cheese, Chilli, Basil, on Red Onion Risotto

Bacon sooooo gooooood. So so so good. This is probably my number one reason for not moving back home to Kuwait – B A C O N. I think I’d be left completely bereft without bacon. It’s amazing crispy, sloppy, on french toast with maple syrup, in a sandwich, wrapping sausages, in a quiche, soups, … Continue reading

Rinku’s Butter Chicken

I’ve been quiet for a while now. A lot has happened since this summer and here’s a speedy synopsis of how it all went. July: Started my internship at a modern French restaurant owned by a michelin master August: Had an epic summer holiday in the South of France. Got our wallets rinsed. Came back … Continue reading

Racks and Reshmi Kebabs

The Final Exam T-1: Menu Grand Ouest We had the biggest, flashest, and baddest-assest regional menu ever – Menu Grand Ouest, with gallons of wine to wash it down. Sardines aren’t my thing but I do love tomate fondue. The clams were a wonderful vessel to transport mounds of parsley butter into my gob. The … Continue reading

Canard à l’Orange and Canard cuit sur Coffre au Poivre Vert, Parmentier de Canard

Lollipop lollipop ooh lolli lolli lolli lollipop lollipop… Call my baby lollipop Tell you why His kiss is sweeter than an apple pie And when he does his shaky rockin’ dance Man, I haven’t got a chance This is the song I started humming when I saw the end result of my duck a l’orange. … Continue reading

Chicken Chapter Deux: Poulet Rôti sur Canape and Poulet Cocotte Grand Mère

Yet another tricky couple of days with chicken. I thought that roasting chickens whole would be a lot easier to manage than de-boned chicken. I thought very wrong. I’ve been lagging behind everybody else and now even the Chef has taken notice. Why can’t chicken and I just get along? I need to think about … Continue reading

Chicken Chapter: Poulet au Chasseur and Fricassée de Volaille à l’Ancienne avec Legumes Primeurs

With the fish done we’ve now moved onto chicken and it’s not getting any easier. Having de-boned multiple ducks during service and regional menu I thought I might be having a bit of an easier time with the chicken. You know, being smaller and all. But trying to de-gut a smaller bird with just two … Continue reading

Menu Normandie: Canard en deux cuissons, rôti sur coffre cuisse en crépine, et jus court, pommés dauphines

After two manic services we still had the Normandy menu to go through on Friday. I had the awesomest luck to get teamed with the duck three days in a row. Not just that, I also had the awesomest luck to be teamed with the same team-mate I had all throughout service. I think that … Continue reading

Duck Filets and Pastilla with Jus court aux épices, and Charlotte and Jerusalem Artichoke Gratin

Filets de Canette, et sa cuisse en Pastilla, jus court aux épices, gratin de charlotte et topinambours. A mouthful isn’t it? Our dinner and lunch services over the last two days were two polar opposites. Where the dinner service was chaotic, and a down-right cock-up, the lunch service went much more smoothly with minimal glitches. … Continue reading

Chicken, Chorizo and Rosemary Risotto with Roasted Cherry Tomatoes

I’m getting really bored of scouring every corner of the world wide web for affordable bedside tables in Paris that don’t cost three months rent. Furniture shopping is RIDICULOUSLY expensive in Paris. The same gorgeously sensous, come-sink-in-me-and-let-my-big-dark-brown-leather-arms-and-fluffy-feather-cushions-engulf-you-in-clouds-of-comfort couch that was an astronomical €4,500 in the snazzy showroom in the Marais, was found for less than … Continue reading