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In spite of their humble reputation, leftovers can make for some truly unforgettable meals ― but only when handled correctly. Some cooked dishes actually benefit from extra time in the fridge after their flavours deepen, making the eating experience richer and more multidimensional. However, while time can work to your leftovers’ advantage in terms of flavour, texture is often the trickier aspect, and a bad reheating strategy can leave you with a dry, unappetising next-day dish.
To help you avoid this grievous fate, we’ve asked a group of professional chefs and culinary experts for their favourite ways to reheat 10 notoriously finicky leftovers, and they’ve provided clear action steps to help you maintain both the texture and the flavour of your dish.
Dried lemons that romance the stars
salem
T V SARNGA DHARAN NAMBIAR -
An exquisite 75-inch tall wedding cake decorated with 39,550 sugar flowers that were laboriously handmade over a six-month period. Baplo Risotto, a first of its kind Italian-Omani fusion dish. Cookies made of Omani lemons that are dried in the sun for nearly 45 days. Cabanas (or glorified huts) dedicated to, and named after, regions in the Sultanate that have distinct cultural and culinary legacies. The traditional Omani welcome that epitomises openness, positivity and cheerfulness.
And, an Omani husband-wife duo with a penchant for cooking, who manifested a little culinary universe by contemplating on a dried lemon.
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When Chef Garima Arora, the first Indian woman to win a Michelin star with GAA Restaurant in Bangkok, trained at Noma, then the world’s best restaurant, she was always asked to make a curry as a representation of India curry, which left her nonplussed. The thing is, curry is not an Indian dish, no matter how much it’s associated with the subcontinent, notes the chef, as does Akhila Das Blah who, along with Kshama Alur, founded Indigrow.
Indigrow founders Kshama Alur
and Akhila Das Blah
Indigrow Kids, an early culture learning platform and company for kids has partnered with six pathbreaking Indian women leaders in the food world to launch a campaign to create cultural awareness at a young age and give little ones the tools to express their cultural identity through the food they eat. The ‘What’s in my Lunchbox’ campaign brings together industry leaders such as Garima Arora (Owner and Head Chef at GAA Restaur
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