Building a fire kitchen in 144 square feet
How we designed a live fire burger kitchen into a 144 square foot counter booth in Sector 8B, Chandigarh.
The Journal
Writing on the fifth taste, fire cooking, the bun, and how this city eats. Written at the counter in Sector 8B.
What the Sector 8 evening circuit says about how Chandigarh eats
Chandigarh's evening food culture runs on a circuit rather than a strip. What that means for the city's markets and the food they serve.
Molten centres: what stuffed food is actually doing
From Chicken Kiev to lava cake to stuffed burgers, molten-centre dishes work on one principle. Here is how they are actually made.
Why a mutton burger is a different animal
Mutton makes a very different burger from chicken. Why it works, what makes it difficult, and how it should be cooked.
How to order a burger for delivery so it actually arrives well
Burgers are one of the harder things to deliver well. What affects quality in transit, and what you can do about it when ordering.
How to tell a good vegetarian burger from a bad one
Most vegetarian burgers fail for the same three reasons. What to look for in a veg burger, and what separates a good one from an afterthought.
A guide to eating at Sector 8B Inner Market, Chandigarh
Sector 8B Inner Market is one of Chandigarh's busiest food rows. A guide to what the row is, how it works, and when to go.
Fire-grilled or smashed? The two burgers, explained
Smash burgers are pressed thin on a flat top for maximum crust. Fire-grilled burgers are thick and cooked over flame. Here is how they differ.
What is a Hokkaido milk bun, and why does it make a better burger?
A Hokkaido milk bun is a Japanese enriched bread made with a cooked flour paste called tangzhong. Here is why it works so well as a burger bun.
What is umami? The fifth taste, explained
Umami is the fifth basic taste, identified by a Japanese chemist in 1908. Here is what it is, where it comes from, and why it matters in cooking.