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Mano & Menace Cookhouse

@manoandmenace

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Artisanal Kitchen in bombay . Fresh. Handmade. Pastas. Sourdough. Cheese. Meats.

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Do WAh Diddy Diddy Dum Diddy Do
Some things make us soooooo happy
And dots are one such thing
Happy eating the dots
#dotpasta #yayoikusama #dottylikeyayoi #lapastafresca #cantgetenoughravioli #raveioliparty #raveinthegrave #dotsmakemehappy #dowahdiddydiddydumdiddydo #ravioli #handcraftedravioli #artisanalravioli #bongshellinthekitchen #manoandmenacecookhouse #manoandmenace #edibleart
@lbb.mumbai @sonalved @pastasocialclub @pastagrannies
Yayoi Kusama image- internet by @manoandmenace

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6 years ago

Obsessed with fermenting and pickling chillies. Every winter seems me doing this. But I had never made a chilly oil before. These are Thai chillies steeped for a month in sesame oil. Thick, fragrant and KNOCK OUT!
I have set aside the already steeped extra chillies in olive oil and added strawberries and lil salt to that. Let’s see how that turns out.
Till then, aag lagaao! by @manoandmenace

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3 years ago

Fall.
Festive.
Nippy.
Foglie D’ulivo by @manoandmenace

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3 years ago

Should we cook a few of them ? by @manoandmenace

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3 years ago

The salt has started liquefying the fish and it has become softer, more pliable. As we give a good turn around, the house smells pleasantly of the sea, of old trunks full of memories; of shutki in nostalgic Assam; of fish fermenting; of happiness simmering in a jar.

#garum #fishsauce #fermentedfish #worcestershiresauce #shutki #hukoin #assam #lostrecipes #lostmemories by @manoandmenace

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3 years ago

Puzzle 🤣 by @manoandmenace

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3 years ago

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3 years ago

And good soffrito commands a good Bolognese by @manoandmenace

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3 years ago

Soffrito
It was a stray conversation with @cookynomster that made me realize how Soffrito and mirepoix are so similar in nature.
Soffrito in Spain; battuto in Italy; Mirepoix in France, Suppengrün in Germany; włoszczyzna in Poland; in US, Creole and Cajun cooking they use the Holy Trinity: onion, celery, and green bell pepper. And back home in India, the onion, garlic, ginger is a staple base for recipes ( haraa masala) in many communities.

Battuto, or ‘to beat’ would use olive oil or lard as its cooking medium, with a blend of celery, onion, carrots , aromatics, garlic and bay. The
women used a mezzaluna, a half moon shaped curved blade with a handle on each side, to mince their battuto. In fact, wooden cutting boards would often gain a bowl shaped indentation from all of the chopping.
Soffrito or to ‘sauté’ is same as battuto, but the veggies maybe cubed here, they also contain the “four evangelists of Italian cooking.” In fact the white bolognese sauce is just soffrito, wine and meat- no tomatoes!
Mirepoix, on the other hand, is a French blend of minced, sautéed onions, carrots, and celery, often used as a foundation in French cuisine-typically cooked in butter. Mirepoix, is foundational in classic French stocks, sauces, and soups.
Mirepoix with tomato paste is called pinçage (pronounced pin-sahge).
Historically, Mirepoix was a way to use kitchen scraps. Big chunks of vegetables were cooked with meat to give it more flavor.
By any name, this magic mix adds depth, flavour and aroma to many beautiful dishes across the world
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Image created by MidJourney by @manoandmenace

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3 years ago

Sourdough Brioche evenings. And a killer Buff patty, bacon onion jam and homemade dill pickle stuffed inside , while a sharp cheddar runneth over
@__dennismathew__ @manoshinath
#bongshellinthekitchen #menaceinthekitchen by @manoandmenace

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4 years ago

Are you eating a balanced meal. The dal Chawal- sabzi roti gang. Or is there no ‘salaad, darling’ to complete it? Some kakdi with nimbu and Roopak ka chaat masala; some sirke waale pyaaz; some kachoombar or koshimbir; some takkali; bataabi leboo- kaacha launka ,shorshe tel diye; sadak wali mooli; coconut sambol — every form of salaad- with every desi making it their daily habit, is dil ko ‘garden garden’ karne waali cheez.
@namakswaadanusaar your onion salaad tops it

#salaadnotsalad #wordporn #wordoftheday #foodwordoftheweek #foodwordsmajemedrool #droolicious #foodgrammarnazi #zorkatadkadheereselage #bongshellinthekitchen by @manoandmenace

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4 years ago

One of my favorite words that I associate with Bombay- a word of local, kokum-y food; literally curry for the soul-solkadi; a teekha chatpataa masala of freshly chopped green chillies topped on Sev puri outside Prithvi Theatre or Bhel puri outside Khar Glanz store; a lasoon chatni squashed between Paos near the metro station; or kolhapuri & varahdi thecha sold in every baaju walli dukaan; @ajeetkalbag range of dry masalas or @thatpunnyboy tadka wala jokes; @bohemian_bhagyashree dance nights on @ajayatulofficial music and @thebeingdasfoodie innuendos; this city has everything with a jhanjhanit tadka!!

#foodwordoftheday #foodporn #wordsthatmakeyousalivate #quintessentiallybombay #jhanjhanit #bongshellinthekitchen #zorkatadkadheereselage by @manoandmenace

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4 years ago