tag:blogger.com,1999:blog-34231616570529805012011-04-21T20:21:28.123-07:00SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.comBlogger141100tag:blogger.com,1999:blog-3423161657052980501.post-2219687900325674442008-01-12T12:04:00.000-08:002008-01-12T12:06:55.484-08:00<a href="http://bp2.blogger.com/_vZA4cjHNZbU/R4kdyQ4OXLI/AAAAAAAAADQ/wZetYI6ZP3c/s1600-h/summercuisine+recipes.jpg"><img id="BLOGGER_PHOTO_ID_5154683997863697586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_vZA4cjHNZbU/R4kdyQ4OXLI/AAAAAAAAADQ/wZetYI6ZP3c/s400/summercuisine+recipes.jpg" border="0" /></a><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-221968790032567444?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-53639629063853285502008-01-12T11:58:00.001-08:002008-01-12T11:58:33.183-08:00Please contribute....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-5363962906385328550?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-89488062566235072642008-01-12T11:55:00.001-08:002008-01-12T11:58:10.729-08:00<a href="http://bp3.blogger.com/_vZA4cjHNZbU/R4kbqg4OXKI/AAAAAAAAADI/iMeDd1kj5Wc/s1600-h/happenings+001.jpg"><img id="BLOGGER_PHOTO_ID_5154681665696455842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_vZA4cjHNZbU/R4kbqg4OXKI/AAAAAAAAADI/iMeDd1kj5Wc/s400/happenings+001.jpg" border="0" /></a><br /><div><a href="http://bp3.blogger.com/_vZA4cjHNZbU/R4kbZg4OXJI/AAAAAAAAADA/Gao71VD6VAo/s1600-h/happenings.jpg"><img id="BLOGGER_PHOTO_ID_5154681373638679698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_vZA4cjHNZbU/R4kbZg4OXJI/AAAAAAAAADA/Gao71VD6VAo/s400/happenings.jpg" border="0" /></a><br /><br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-8948806256623507264?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-40382101886274456842008-01-12T11:49:00.000-08:002008-01-12T11:54:57.463-08:00<a href="http://bp3.blogger.com/_vZA4cjHNZbU/R4kbAg4OXII/AAAAAAAAAC4/0EnuGeWPf8E/s1600-h/wellness+2.jpg"><img id="BLOGGER_PHOTO_ID_5154680944141950082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_vZA4cjHNZbU/R4kbAg4OXII/AAAAAAAAAC4/0EnuGeWPf8E/s400/wellness+2.jpg" border="0" /></a><br /><div><a href="http://bp2.blogger.com/_vZA4cjHNZbU/R4kacQ4OXHI/AAAAAAAAACw/vBlfL0_hCME/s1600-h/wellness.jpg"><img id="BLOGGER_PHOTO_ID_5154680321371692146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_vZA4cjHNZbU/R4kacQ4OXHI/AAAAAAAAACw/vBlfL0_hCME/s400/wellness.jpg" border="0" /></a><br /><br /><div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-4038210188627445684?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-37284372256869202882008-01-12T11:48:00.000-08:002008-01-12T11:49:10.287-08:00Please place your order to -xyzpqest@itcwelcomgroup.in<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-3728437225686920288?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-78617666314895045042008-01-12T11:45:00.000-08:002008-01-12T11:47:47.636-08:00Articles will follow soon<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-7861766631489504504?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-89596006097483450472008-01-12T11:35:00.000-08:002008-01-12T11:43:59.371-08:00<a href="http://bp1.blogger.com/_vZA4cjHNZbU/R4kYSA4OXGI/AAAAAAAAACo/XZY7IS1ssME/s1600-h/spirits.jpg"><img id="BLOGGER_PHOTO_ID_5154677946254777442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_vZA4cjHNZbU/R4kYSA4OXGI/AAAAAAAAACo/XZY7IS1ssME/s400/spirits.jpg" border="0" /></a><a href="http://bp3.blogger.com/_vZA4cjHNZbU/R4kXvg4OXFI/AAAAAAAAACg/mXGnQjfpLe8/s1600-h/spirits.jpg"><img id="BLOGGER_PHOTO_ID_5154677353549290578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 7px; CURSOR: hand; HEIGHT: 2px; TEXT-ALIGN: center" height="290" alt="" src="http://bp3.blogger.com/_vZA4cjHNZbU/R4kXvg4OXFI/AAAAAAAAACg/mXGnQjfpLe8/s400/spirits.jpg" width="87" border="0" /></a><a href="http://bp1.blogger.com/_vZA4cjHNZbU/R4kXbA4OXEI/AAAAAAAAACY/fxzmIlaHLKA/s1600-h/malt+details+001.jpg"><img id="BLOGGER_PHOTO_ID_5154677001361972290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_vZA4cjHNZbU/R4kXbA4OXEI/AAAAAAAAACY/fxzmIlaHLKA/s400/malt+details+001.jpg" border="0" /></a><br /><br /><div><div><div><a href="http://bp3.blogger.com/_vZA4cjHNZbU/R4kW8g4OXDI/AAAAAAAAACQ/EXhpfvr_0b4/s1600-h/spirit.jpg"><img id="BLOGGER_PHOTO_ID_5154676477375962162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 464px; CURSOR: hand; HEIGHT: 270px; TEXT-ALIGN: center" height="291" alt="" src="http://bp3.blogger.com/_vZA4cjHNZbU/R4kW8g4OXDI/AAAAAAAAACQ/EXhpfvr_0b4/s400/spirit.jpg" width="487" border="0" /></a><br /><br /><br /><br /><div></div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-8959600609748345047?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-24928720632294075362008-01-12T11:18:00.000-08:002008-01-12T11:23:02.081-08:00Please visit the site to know more about the truth or myth of cooking.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-2492872063229407536?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-34466245487645032008-01-12T11:13:00.000-08:002008-01-12T11:18:37.102-08:00<a href="http://bp2.blogger.com/_vZA4cjHNZbU/R4kSMQ4OXBI/AAAAAAAAACA/OHZjzXaVG8o/s1600-h/rovers63-copy.jpg"><img id="BLOGGER_PHOTO_ID_5154671250400762898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_vZA4cjHNZbU/R4kSMQ4OXBI/AAAAAAAAACA/OHZjzXaVG8o/s400/rovers63-copy.jpg" border="0" /></a><br /><p>Molecular Mixology</p><p>Hot frozen Vodka with orange juice.....</p><p>Recipe to follow soon.......</p><p> </p><p> </p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-3446624548764503?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-16319463887275905852008-01-12T11:08:00.002-08:002008-01-12T11:13:38.604-08:00<a href="http://bp2.blogger.com/_vZA4cjHNZbU/R4kRAQ4OXAI/AAAAAAAAAB4/fvvWIOW9vc8/s1600-h/alpert6p1.jpg"><img id="BLOGGER_PHOTO_ID_5154669944730704898" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 323px; CURSOR: hand; HEIGHT: 421px" height="417" alt="" src="http://bp2.blogger.com/_vZA4cjHNZbU/R4kRAQ4OXAI/AAAAAAAAAB4/fvvWIOW9vc8/s400/alpert6p1.jpg" width="323" border="0" /></a><br /><div><a href="http://bp1.blogger.com/_vZA4cjHNZbU/R4kQqA4OW_I/AAAAAAAAABw/22oZxzmFqCo/s1600-h/16.jpg"><img id="BLOGGER_PHOTO_ID_5154669562478615538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_vZA4cjHNZbU/R4kQqA4OW_I/AAAAAAAAABw/22oZxzmFqCo/s400/16.jpg" border="0" /></a><br /><br /><div>W</div><div>I</div><div>N</div><div>E</div><div> </div><div>&amp;</div><div> </div><div>F</div><div>O</div><div>O</div><div>D</div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>Article will be posated soon.....</div><div> </div><div> </div><div> </div><div> </div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-1631946388727590585?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-91316621715764584132008-01-12T11:08:00.001-08:002008-01-12T11:08:43.832-08:00UNDER CONSTRUCTION....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-9131662171576458413?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-83667981008409686182008-01-12T11:03:00.000-08:002008-01-12T11:08:09.899-08:00<a href="http://bp3.blogger.com/_vZA4cjHNZbU/R4kPRg4OW-I/AAAAAAAAABo/B8mr4CcnRJk/s1600-h/11.jpg"><img id="BLOGGER_PHOTO_ID_5154668042060192738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_vZA4cjHNZbU/R4kPRg4OW-I/AAAAAAAAABo/B8mr4CcnRJk/s400/11.jpg" border="0" /></a><br /><div>Champagne Pasta Recipe</div><div> </div><div>Champagne - 250 ml</div><div>Kappa - 11.25 gm</div><div>Flavouring - 30 ml</div><div> </div><div>Heat champagne to 55c, add the flavouring. Let it come to a soft boil.</div><div>Add kappa and stir well to dissolve off the flame.</div><div>Pour the liquid into a flat tray. Allow it to set for 2 hrs at 4c.</div><div>Take out thin sheets of pasta using pasta machine.</div><div>Toss with choice of sauce.</div><div>Serve.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-8366798100840968618?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-36103187194765303602008-01-12T10:51:00.000-08:002008-01-12T11:03:07.381-08:00<a href="http://bp0.blogger.com/_vZA4cjHNZbU/R4kOFw4OW9I/AAAAAAAAABg/k83PRyrXGoQ/s1600-h/Foam23.jpg"><img id="BLOGGER_PHOTO_ID_5154666740685102034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp0.blogger.com/_vZA4cjHNZbU/R4kOFw4OW9I/AAAAAAAAABg/k83PRyrXGoQ/s400/Foam23.jpg" border="0" /></a><br /><div>Foam is a new technique to enhance the eye appeal of dessert. </div><div> </div><div>How to prepare a stable foam</div><div> </div><div>Recipe: -</div><div> </div><div>Liquid (Crush, Paste) - 200 ml</div><div>Lecithin - 5 gm</div><div> </div><div>Mix the above two well. Using a hand held bleder beat the surface of the liquid mixture. Once enough foam is formed. Allow it to stabilize for 1 min. Collect foam using a slotted spoon. Use as garnish, filling, etc.</div><div> </div><div>Types of foam...........</div><div> </div><div>More about Lecithin</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-3610318719476530360?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0tag:blogger.com,1999:blog-3423161657052980501.post-23943169744585329142008-01-12T10:42:00.000-08:002008-01-12T10:44:02.523-08:00Classic Offerings, Sumptuous Servings,<br />The Best of Luxury.<br /><br />The Adage that “God’s in the detail” becomes a Moment of truth<br />Whenever you dine at one of our fine restaurants. No presentation however,<br />Artful, can Substitute what we call “Luxury Ingredients”. Whilst a “<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Biryani</span>” is just a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">biryani</span> to the uninitiated, you, the Gourmet dinner, expects the unique fragrance of Vintage, long grain <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Basmati</span> rice from the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Doon</span> Valley, with 98% of the grains unbroken.<br /><br />Venerable Chefs like Roger Mont Court, would inspect every Tomato in the Basket of<br />Perhaps 50 kg. He was looking for correct ripeness, firm to touch, no green hats, no over ripe- perfect for defined purpose , compound or simple.! This approach is our guiding promise. To recognize that pure spring water, with a PH value of 7.2, is as important to Pizza dough as is Lead free, uncut European Stemware to the drinking of fine Wines.<br /><br />So whether it <span class="blsp-spelling-error" id="SPELLING_ERROR_4">bre</span> the distinctive flavor of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Lachcha</span> Saffron from Kashmir soaked in warm milk for the cuisine of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Dumpukht</span>, fattened two kg white feathered Peking Duck, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Carnaroli</span> rice from Piedmont and Lombard region in Italy for the Risotto, Scottish White Salmon for <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Carpachio</span>, our quest is to use only the freshest and the purest, because for Luxury<br /> …….. Talent is essential, it’s service a pleasure but, above all else, a passion for<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3423161657052980501-2394316974458532914?l=culinaryplatform.blogspot.com' alt='' /></div>SWAMS FOOD LABhttp://www.blogger.com/profile/12501453046754189156noreply@blogger.com0