Quotes About Flavors

I am a massive foodie.

For Russian food, I like the Zhiguli restaurant.

I love Haagen Daaz Caramel Cone, or the Ben and Jerry's Strawberry Cheesecake. Pairs well with anything.

You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.

Not a brussel sprouts fan? Try them shredded and fried in a pan with bacon - no one can say 'no' to them then.

People are so used to eating terrible pancakes, no matter how you mess up, they're going to be great. And if you make fresh orange juice, they'll be over the moon.

Delhi is definitely a foodie's paradise.

I put my diet chart aside when I am in MP! Be it poha, jalebi, daal baafla, or namkeen, I always make sure that I relish the local delicacies before leaving Indore. Indore is a must visit for all the foodies.

I really love momos, dahi-vada, and, of course, golgappas. I make sure not to miss these snacks when visiting Malviya Nagar, Delhi.

Hanna coarsely grated a chunk of Parmigiano Reggiano as Ray put the finishing touches on a pasta dish, a combination of oven-roasted parsnips, bacon, and heavy cream mixed with al dente farfalle.

Human beings, in a sense, may be thought of as multidimensional creatures composed of such poetic considerations as the individual need for self-realization, subdued passions for overwhelming beauty, and a hunger for meaning beyond the flavors that enter and exit the physical body.

The steam-borne smells of root and muscle, allium and brassica, saffron, thyme, turmeric, allspice, nutmeg and cinnamon, caramelised sugar, brandy and sour vinegar, duck thighs and salmon scales curl and emulsify into gobbets that dribble into nubbed stalactites on its galvanised yawn.

I am certainly Italian in my love of food! I eat everything, but I love Italian food most of all. Even my daughter does. Her favourite food is pasta and parmigiana.

I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.

I love Italian food, such as pasta or lasagna.

I cook roasts and pasta and curries and all sorts of things - generally things that aren't one composite thing, like a cake is.

I'm a bit of a dynamite fisherman when it comes to cooking as I don't have the patience, but I am a huge foodie.

A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other.

No Persian meal is complete without an abundance of herbs.

Fish, to taste right, must swim three times — in water, in butter, and in wine.

Fish, to taste good, must swim three times in water, in butter, and in wine.

Tripes, poumons, coeur de porc, etc., tout cela cuit à la vapeur avec du vin de riz.