Kitchenkemistry

I started cooking because I like good food. I love everything about food- eating it, cooking it, growing it, shopping for it and reading about it. I cook for the love of it and enjoy the learning process that goes with it. Cooking does more than nurture your body – it nurtures your soul. And the best part about cooking is customizing things to MY taste. When you buy prepared / processed food, you’re letting someone else dictate the taste.
I am a self-taught(trial and error) cook and baker with an innate ability to present a delicious meal on the table for my family and friends. I am a fearless concoctor in my kitchen, trying to make new things and have fun doing it! I believe that endeavouring to make most things from scratch honours FOOD itself. My cooking is straight-forward with an emphasis on whole and fresh seasonal ingredients that offers more flavors, texture and choice.
Being a science graduate I believe that cooking is a perfect combination of science and art. After mastering the basics and applying that knowledge, a cook can yield successful results. With creativity, the end-product can be transformed into something unique and exceptional. Food science concepts are not easy to visualize like food styling. For some recipes, precision and accuracy counts – if approached artistically, one fails terribly. With the rigor of science and grace of art, cooking is a delightful labor and food is a pleasurable bounty.
All recipes are TRIED and TESTED/TASTED with my own tweaks. This is a collection after all the goofy blunders, cooking disasters, burnt fingers and chipped nails. I pledge to provide the best recipes for you. Few of them are comfort food and some are just staples. I try cooking all cuisine. I am a fluctuterian – preference given to vegetables and fruits, occasional liking to chicken, lamb, fish and seafood only.