In this episode, Payal is in conversation with reputed chef Akshay Kulkarni, who is the head of culinary operations at Culinary Academy of India, Hyderabad. Sit back and take notes (if that's your thing), because a veritable symphony of multisensory detail awaits you in this episode. From a protracted discussion on how to identify (non-visually, of course) when your onions are the right shade of golden-brown, to the baffling matter of what contributes to the colour of your gravies and how to get it right, to the ideal combination of dishes in a menu (spoiler alert: contrast in colour and texture is key), this episode's got it all. Go on and give it a listen, and look out for a gem of a life hack that'll bring down your cooking time to ten minutes on working days so you can become a diva in the kitchen. Don't forget to reach out to us on our social media if you've got anything to say about this episode, or even if you just want to chat.

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