Three talented city chefs decode some of the terms and phrases that stump us on restaurant menus. Caught between coulis and compote? Bowled by choux pastry and phyllo? Chefs Sambit Banick of Spice Kraft, Urvika Kanoi of Bodega Cantina-Y-Bar and The Food Studio, and Sneha Singhi of Paris Cafe come to the rescue!

Consomme vs Minestrone

Consomme: A crystal clear soup of French origin with bags of flavours. Uses egg whites to make it clear.
Minestrone: A hearty Italian soup, very different from a consomme. Has a tomato base with beans, onions, celery etc.  Might have starch, in the form of rice or pasta.

Tahini vs Tzatziki

Tahini: It’s more a condiment made with roasted sesame seeds and is of Middle Eastern origin. It is the king ingredient for hummus and is added to enhance other dishes rather than being eaten straight.
Tzatziki: Greek yogurt dip made with cucumber and olive oil. Great with grilled meat and sandwiches.

Fondue vs Meze

Fondue: Melted Swiss cheese dish used for dipping bread and vegetables such as potato, gherkins.... Uses a mix of Emmental and Gruyere cheese. Very indulgent.
Meze: Also known as mezze. Small dishes or small plates, they are the tapas of the Middle East. Varieties of vegetarian and non-vegetarian dishes are available in both cold and hot options. Great accompaniments to alcohol.

Pomelo vs Grapefruit

Pomelo: Of Southeast Asian origin, this variety of grapefruit is much bigger and less bitter then the grapefruit itself. The rind can also be used.  
Grapefruit: A semi-sweet fruit originating from Barbados. Very tart and acidic.

Fennel vs Artichoke

Fennel: Crunchy, slightly sweet and aniseed-flavoured vegetable. Amazing when shaved in salads. Can be eaten raw or cooked. The whole of it can be eaten.
Artichoke: Only leaves and heart of this vegetable can be eaten. It has to be cooked, cannot be eaten raw. It is mild and tangy in flavour.

Emulsion vs Reduction

Emulsion: The process of mixing something water-based into fat or vice versa, whisked into smoothness. Used for making vinaigrette, mayonnaise, butter, hollandaise etc.
Reduction: The process of thickening liquid which intensifies the flavour, making it deliciously bolder. Thickened by simmering or boiling.

Edamame vs Sesame

Edamame: Immature soya bean in pod. Of Asian origin, served boiled or steamed. Tastes amazing when used in salads, stir-fries.
Sesame: Oilseeds which are rich and nutty. Used for dips, baked goods, stir-fries etc. Known as til in Hindi.

Chermoula vs Harissa

Chermoula: Moroccan by birth, a marinade made with lots of herbs, lemon, garlic and spices. Pairs brilliantly with seafood. Subtle and packed with flavour.
Harissa: A Middle Eastern condiment or dip similar to a chilli paste, very spicy.

Fritters vs Croquettes

Fritters: A generalised term for batter-fried and breaded dishes.
Croquettes: A Spanish fried snack made with bechamel sauce and meat, fish or veggies. Similar to a gooey cutlet!

Panko vs Beer Batter

Panko: Japanese breadcrumbs of light, flaky texture used to coat dishes for frying.
Beer batter: The method of adding beer to the batter and then dipping the goods and frying it to add extra crunch.

Braise vs Glaze

Braise: To cook the meat for a long time in a pot with a little liquid over low heat. At the end the meat is so soft it falls off the bones, if done right.
Glaze: To coat the food with a sweet, sticky paste or sauce to enhance the flavour and make it glossy.

Salsa vs Tapenade

Salsa: A fresh and vibrant dip of Mexican origin made with a variety of toppings, some being tomato, cilantro, chilli, lemon. There are tons of different consistencies.
Tapenade: A dip or topping made with finely chopped ingredients. The authentic one is made with olives, olive oil, capers and anchovies, served with bread.

Jerk vs Peri-peri vs Cajun

Jerk: Jamaican seasoning, which is a combination of both sweet and hot. Used to marinate meats.
Peri-peri: Portuguese spice made with lots of chilli, herbs and citrus peel and juice. Hot and tangy.
Cajun: Creole spice mix made with garlic, pepper, oregano, chilli, onion powder etc. Slightly spicy and super flavourful.

Jus vs Reduction

Jus: A flavourful, light liquid prepared from the natural juices released while braising or stewing meat with other ingredients.
Reduction: A culinary process of thickening stock or soup to intensify their flavours by simmering or boiling till the desired concentrated flavours are achieved.

Coulis vs Compote

Coulis: A French word pronounced as “kulee”, denotes the thick puree extracted from cooked fruits or vegetables and strained.
Compote: A dessert of whole or diced fruits, cooked in sugar syrup infused with spices or vanilla and citrus extracts.

Ramen vs Soba

Ramen: Japanese wheat flour noodles traditionally made with alkaline mineral water called Kansui, which lends it a
yellowish hue.
Soba: Also Japanese, these thin noodles are made from buckwheat flour. Can
either be served chilled or in a hot broth.

Amuse-bouche vs Canape

Amuse-bouche: Literally translated from French as “mouth amuser”, these small bites are served free to guests at the beginning or between meals, showcasing  the artistry of the chef.
Canape: A type of finger food, usually served with drinks, consisting of a base of toasted bread or crackers, a piped layer of flavoured butter or savoury pastes and finally topped with caviar, olives or herbs.

Kibbeh vs Falafel

Kibbeh: Fried, torpedo-shaped, Middle Eastern croquettes made with bulgar or broken wheat and stuffed with minced beef or lamb and sauteed pine nuts.
Falafel: Deep-fried balls of ground chickpea, usually served with pita bread topped with pickled salad and drizzled with tahini.

Zatar vs Sumac

Zatar: A condiment prepared with ground-dried thyme, oregano, sesame and salt. It is used as a spread in olive oil or baked with bread.
Sumac: Used as a seasoning for meats and vegetables, this fragrant red
powdery spice adds a lemony, tart taste to the dishes. Also served withsalads and dips.

Halloumi vs Goat Cheese

Halloumi: A versatile semi-hard cheese, usually fried or grilled, made from goat or sheep or cow milk, served with
salads or sausages. [Unlikely to have a direct link with the Bengali word “haloum”.]
Goat Cheese: Called ‘chevre’ in French and strictly made from goat’s milk, this  salty, soft cheese has a characteristic tart flavour. Used extensively in salads or served with smoked meats.

Caper vs Pimento

Caper: Dark olive green in colour, these are edible flower buds. Salted and pickled capers have an intense flavour. They are used extensively in Italian cuisine to make sauces, salads and pastas.
Pimento: Not to be confused with red bell peppers, these big cherry red peppers are sweet, aromatic and mostly used in cheeses and pitted olive stuffings.

Ragout vs Stew

Ragout: Unlike the Italian dressing sauce Ragu, this is a French dish served as main course and involves slow cooking on low flame with vegetables and spices, with or without meat.
Stew: Similar to soups, stews are gravies made out of meat, vegetables, prepared stock, wine, with an addition of flour for thickening. Stews are simmered for a long period of time.

Scallops vs Escalopes

Scallops: Fan-shaped salt water clams that are highly prized as seafood. Their fleshy muscles are cooked in wine with minimal seasoning or baked and served as appetisers.
Escalopes: Thinly cut slices of any meat further tenderised by pounding or beating with a mallet, or a rolling pin.

Mousse vs Souffle

Mousse: Derived from a word meaning foam in French. Truly very light and airy and made by whipping cream with chocolates, flavouring agents, with or without eggs. Modern mousses can be both sweet and savoury.
Souffle: A sweet or savoury baked dish popularised by French chefs in early 19th century. Made from egg yolk, beaten egg whites and other ingredients making it very light and puffy.

Croque Monsieur vs Croque Madame

Croque Monsieur: A classic French sandwich made with brioche breads, ham and preferably Emmental cheese and baked in oven.
Croque Madame: The same as the Croque Monsieur, but with an addition of a poached or fried egg on top.

Tartar Sauce vs Tartare

Tartar Sauce: Served as an accompaniment mostly to seafood, usually made with mayonnaise, capers, dill and lemon juice.
Tartare: Popularly called steak tartare, is made with raw, finely chopped beef, onions, light seasoning, Worcester sauce and egg yolk.

Sour Cream vs Creme Fraiche 

Sour Cream: Used mostly as a condiment in American cuisine, it is made from fermented fresh cream and extensively used as toppings, in salads and even as a dessert with fruits.
Creme Fraiche: Made from heavy cream and thick butter fat, fermented with a starter culture, it is distinguished from sour cream by its velvety smooth creamy taste with less acidity.

Mesclun vs Caesar Salad

Mesclun: Meaning mixture, this is a French salad of fresh, assorted baby green leaves of lettuce, rocket, spinach, endives and any young salad leaves locally produced.
Caesar Salad: Created by an Italian restaurateur — Caesar Cardini — in Mexico. This salad has attained cult status and has many variations today. The original recipe called for Romaine lettuce, olive oil, garlic, peppers, coddled eggs, Parmesan and fresh croutons.

Arugula vs Cilantro

Arugula: A crunchy edible plant mostly used in salads and as toppings of pizzas. It is usually bitter and is teamed with a sweeter dressing and some cheese to enhance the flavours.
Cilantro: An annual herb, all parts of which are edible. The fresh leaves are traditionally used in cooking.

Biscotti vs Tuile 

Biscotti: An Italian almond biscuit. Derived from the Latin word biscoctus, it means “twice cooked”, the reason for it being so dry and dense. It is a dessert in itself, mostly accompanied by a glass of wine or coffee.
Tuile: A French crisp, savoury or sweet wafer; mostly a part of desserts like panna cotta or sorbet. Widely used for garnishing.

Creme Brulee vs Panna Cotta

Creme Brulee: Also known as burnt cream which has a gooey custard base and a layer of hard caramel. It is preferably served at room temperature.
Panna Cotta: Sweetened cream which has a bouncy consistency due to the gelatin that is added. It can be made similar to creme caramel if you make the base of it caramel. Serve cold, even if revenge is not on your mind.

Pie vs Tart

Pie: A pie can be sweet or savoury. The goal of the pie is a crisp, flaky crust. It is served in the dish in which it was baked. Conventionally the top is covered with a crust.
Tart: A tart is a sweet or savoury dish with shallow sides and only a bottom crust. Tarts are baked in a pan with a removable bottom and served separately.

Phyllo vs Choux Pastry

Phyllo: Many layers of very thin dough, baked by brushing some olive oil or butter onto it. Originated from central Asia. Once baked, it’s crispy and light.
Choux Pastry: A dense French pastry (pronounced ‘shoe’) made with butter, flour, eggs. Very light once baked, can be enjoyed in a lot of ways.

Grilled vs Roast

Grilling requires dry heat to cook the food from top or below. Grilling is a faster method of cooking as it requires direct heat. This can be done on grills, frying pans or griddles.
Roasting cooks the food on all sides, as the heat is evenly spread. This requires dry heat too. Roasting enhances flavours and is mostly done in ovens or on open flames.

Chorizo vs Pepperoni

Chorizo: A type of pork sausage, it uses natural casings made from intestines. It is a fermented, cured, smoked sausage which is often eaten without cooking.
Pepperoni: An American version of salami, made from cured pork and beef mixture. Soft, slightly smoky and popularly used on pizzas as toppings.

Devilled Egg vs Scotch Egg

Devilled Egg: Basically hard-boiled egg, cut in half and filled with boiled egg yolk mixed with other ingredients such as mayonnaise, mustard and paprika.
Scotch Egg: Consists of a boiled egg, wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.

Hash Browns vs Dauphinois

Hash Browns: A preparation in which shredded, diced, julienned potato are pan-fried or deep-fried.
Dauphinois: A traditional French dish based on potatoes and fresh cream, baked like a gratin.

Pickle vs Gherkin

Pickle: Cucumber that has been preserved in brine.
Gherkin: Is the exact same thing, except the cucumber has been pickled when it’s still young. Gherkins are usually crunchier.

Basa vs Snapper

Basa: A species of catfish. It is extremely soft, lean meat. Difficult to use in every dish as it breaks easily.
Snapper: There are different kinds of snappers that can be found around the world. It is a lean, white meat with firm texture and mild flavour. Can be easily found.

 

Stumped by a term or phrase on a menu? Tell t2@abp.in