I can’t believe we waited until Tuesday to have our first outdoor meal this week! On a personal note, I was avoiding too much of the restaurant food as I was gearing up for the #QIFF2015 (Qatar International Food Festival) and thinking about the treats I had last year and absolutely was looking forward to new additions this year as it looked extremely promising. Let’s find out if I was pleased this year and much more.
Tuesday was a ‘try new restaurant’ kind of a day and we visited the much anticipated ‘Dakshin’ at Barwa Village. Authentic South Indian food and my first time with hardcore flavors of Kerala, Andhra Pradesh, Karnataka and Tamil Nadu (South Indian states). I thought it was brilliant and though I didn’t have any past experience to compare it to, I am sure to go back and tingle those taste buds with spicy food and for that filter Kaafi (coffee). The service was a bit of a downside (review soon here).
Deliciously starting the week with a difficult task, I was adamant to at least have one batch of the Macarons right, out of the three that I baked. With lot of motivation from my Facebook friends and Polly, I did succeed considering this was my first ever attempt!
What I learnt from my experience with Macarons that no one will tell you:
Don’t ever grind the almond flour too much, it will turn into a paste.
Folding the batter just right is the most important.
Rest the beauties for at least 20 minutes before baking them.
Always use the top flame if you have a gas oven and keep checking every 3 minutes or this is what you will get!
As promised earlier this week about an Interview with the lovely Rou’a Wehbi from Rou’s Sweet Corner, I was very excited to know more about the person behind the baking of all those goodies I received last month (check out the review here).
Warning: You are now going to read a conversation that is highly sweetening, please make sure you have eaten something ( I am just kidding, go ahead, read it and over to Rou’a now).