Laduree- the one stop destination for the best macaroons in Paris

Show me one person who doesn't adore a macaroon and I will show you Peter Pan! There is just something about a macaron with its crispy outer crust and its deliciously moist filling that the mere thought of it is enough for a person's mouth to start watering. It is mildly moist and when you bite into it, it simply melts in the mouth.All macarons are fabulous but there is something even more special about French macarons and that is what I will try and briefly touch upon here. According to the Wikipedia, a ‘macaroon’ is a sweet meringue based confection made with eggs, icing sugar, granulated sugar, almond powder, orground almond and food colouring. It is also called Luxemburgerli. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two bicuits. The name is derived from the Italianword macarone, maccarone or maccherone, the Italian meringue. The confection is characterised by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and flat base. Macarons can be found in a wide variety of flavors that range from the traditional raspberry, chocolate to the new. (foie gras, matcha) And if we are talking about French macarons, no post can be complete without mentioning Laduree, the ultimate destination for a 'foodie's Paris visit. The true story of the Laduree macaron starts with Pierre Sesfontaines, second cousin of Louis Ernest Laduree, who at the beginning of the 20th century, first thought of taking two macaron shells and joining them with a delicious ganache filling.

To read more details, you will need to visit this site and I can assure you that you will love what you read! http://www.laduree.fr/en/histoire/macaron

On the three occasions I visited this Laduree, I literally found myself spoilt for choice- did I want the macarons or did I want one or all of these decadent goodies? Believe me when I tell you that for that moment in time, all that one can think, feel and of course see, is this mouthwatering spread, that just cries out to be eaten. One box of macarons just isn't enough, and that's also when you think of friends and family who might be looking forward to goodies from Laduree and you ask the sales girl for a second and then quite possibly a third....and a fourth box as well Looking at these pieces and thinking they look better than jewels Entering Laduree in the Carousel, next to the Louvre Just before I sign off for today, I must give you the best tip that I can think of. The tradition of Laduree is one that will go on and on and one of the most important things is that of sitting down together to enjoy a delicious cake. And that's exactly why Laduree is inviting all cake lovers to join the Laduree Club.

Here's where you can sign up for the newsletter which apart from giving you all news updates about Laduree, will offer you exclusive recipes, tips and tricks from the world renowned chefs. http://www.laduree.fr/en/club/newsletter Why wait...?

My experience with MasterChef India Season 5 and on making it to the Mystery Box Challenge,

Like many of you I started watching MasterChef Australia from its very first season and was hooked! I learnt a lot by watching, then tried some of those dishes and writing about food and travel was a natural movement forward. In fact, this very blog, Food For Thought was the outcome of my culinary, travel and art journey and for those of you who read my posts regularly, you should easily be able to see that influence. On 18th June, 2016 I auditioned for the first round of ‪#‎MasterChefIndia‬ in New Delhi with a Classic French Chocolate Tart with raspberries,accompanied by a Creme Anglaise sauce and was selected for Round 2 as one of the contestants from the North Zone

My Classic French Chocolate Tart with raspberries,accompanied by a Creme Anglaise sauce

Thats me- No 426 from New Delhi

The Venue- A School in Dwarka

Got that very exciting letter - And I was in Round 2 20th June - Cooked in Round 2- the Mystery Box Challenge at the IHA and enjoyed the entire experience.. Results still awaited and the lucky few selected after Round 2 go straight into the final 25-but whatever the outcome, it was a completely different kind of challenge.. A huge thank you to my daughter, Neha Singh. A qualified Pastry Chef from Le Cordon Bleu Paris and currently in the process of setting up her own business, Neha pushed and inspired me like no one has, in a long, long time!

Food For Thought-Love eating at a buffet ? What happens right after?

Say you go to a lovely buffet lunch or a dinner.Where the table is groaning with a delightful spread.And you love the look of it all. But even more, you love the taste of it all.. So you do, what most of us would naturally do in such circumstances. Eat just a a little bit or possibly, a lot more than you would normally. Which is fine, because it really is an exception. But have you ever thought of what happens to all that lovely looking and tasting food after that?

Well this is what I learnt recently and it really made me wake up to a new reality, one that I wasn't aware of earlier. For instance, in Oman,there is strict food and hygiene regulation since food standards of freshness, cleanliness etc are very carefully monitored by the concerned authorities.So it follows that all the food after an event, ( particularly all non veg items) are just put into big black garbage bags.Then just thrown away!

Makes me really wonder, is that too much of a good thing? Or then, how many hungry people all over the world, could fill their stomachs and get a peaceful night's sleep? Questions, questions, questions... With few, if any answers.....