DNA Food Talk Friday Column 30th September 2016 Get Stuff d

foodaholicsinahmedabad, foodaholics, ahmedabad, foodcolumnist, foodtalk, dna, friday, foodstagram, instafood, foodlove, foodporn, foodgasm, foodnetwork, foodfeed, livetoeat

Foodaholics in Ahmedabad, foodaholicsinahmedabad, foodaholics, ahmedabad, foodcolumnist, foodtalk, dna, friday, foodstagram, instafood, foodlove, foodporn, foodgasm, foodnetwork, foodfeed, livetoeat

DNA | Food Talk | Friday Column | 30th September,2016 | Get Stuff'd #foodaholicsinahmedabad #foodaholics #ahmedabad #foodcolumnist #foodtalk #dna #friday #foodstagram #instafood #foodlove #foodporn #foodgasm #foodnetwork #foodfeed #livetoeat

DNA | Food Talk | Friday Column | 30th September,2016 | Get Stuff'd #foodaholicsinahmedabad #foodaholics #ahmedabad #foodcolumnist #foodtalk #dna #friday #foodstagram #instafood #foodlove #foodporn #foodgasm #foodnetwork #foodfeed #livetoeat

Oct 03, 2016

#foodaholicsinahmedabad #foodaholics #ahmedabad #foodcolumnist #foodtalk #dna #friday #foodstagram #instafood #foodlove #foodporn #foodgasm #foodnetwork #foodfeed #livetoeat

Let's Connect

I have a request for you. Before you begin reading, go take a good look at the photo of the bread; a long stare at everything about the bread. Thanks for doing that. Now think about the first time you had a proper bread; and I don't mean the whole-wheat/multi-grain kinds. No. The good old bread that you pop into the toaster, take it out as soon as it gets golden brown and while it's still hot, get some room-temperature butter to evenly spread on it. And quickly take a bite of the crunchy-yet-super-soft-inside slice, hoping that it's still warm. This bread has a slight sweetness to it, which is just the right amount to balance out the hint of salt in the butter. If I had to recommend just one type of bread for the perfect toast (I LOVE my toast! incase, if it wasn't clear already..) it would be this one - The Shokupan. Shokupan, often mistaken for its sweeter cousin, Hokkaido, saw the light of the day around the 2nd World War. Scarcity of rice, influence of the Americans and an overall relaxed acceptance towards a foreign culture led to the introduction of this bread, which became a school-cafetaria staple in no time! Shokupan (Shoku, meaning Food & Pan meaning Bread) is a super-soft bread; the Japanese term for this kind of a texture is called 'Mochi-Mochi' (I immediately correlated it to Gujarati way of saying 'Pochi-Pochi bread' 🙈) The crust of the bread is very fragrant, owing to the eggs used in its making. @lily_pond_bakery in Ahmedabad, makes this bread on a specific day, every week and we can't thank them enough for doing so. For a piping hot cup of beverage, this bread literally is a match made in heaven! Cheers n Happy Eatin'!! #IPaidForIt #FoodaholicsInAhmedabad #Foodaholics #Ahmedabad #FoodInAhmedabad #AhmedabadFood #LiveToEat #Foodhunt #Foodfinds #Foodblogger #Food #FoodLover #Foodstagram #Instafoodie #Foodnetwork #Foodfeed #Foodtalkindia #AhmedabadFoodie #Ahmedabad_Instagram #Bread #Shokupan #Artisanal

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