Owner of a little snack bar and pretty passionate about cuisine, Rajkomar Khemduth had a brilliant idea: Baking and selling vegan and vegeterian (no eggs anyway) pastries. !
Published 2015/02,22 read more...Dhol-Puri is a typical homemade specialty from Mauritius. It’s similar to Farata.
Published 2015/02,3 read more...Thanks to this delving into an industrial bakery in Rodrigues (silent S), a global understanding of the most current methods of baking baguette bread is possible.
Published 2015/01,10 read more...Gérard MIRAVO has been a baker for twenty years, and was kind enough to invite me to a discovery course of his work methods.
Published 2014/11,25 read more...This smooth delightful dish is a traditional speciality and has the right to be on TATUP! It’s a regular component of the malagasy breakfast and tastes like nothing else we’ve ever tasted!
Published 2014/10,10 read more...The non-leavened bread, the Farata, owes its nickname from the Indian Punjabi Paratha. Relative of the famous Nan, instead of being cooked in an earthenjar, the farata is seared on a high temperature pan. A real delight !
Published 2014/09,10 read more...