I have a very easy roasted tomato pasta sauce recipe which I love but today I am not sharing that. I saw this recipe for pasta sauce on one of Masterchef Australia’s episodes. The way Marco Pierre White talks about his go-to pasta sauce recipe in the Masterchef episode makes you want to stop everything and make that pasta sauce. I finally got to try the recipe and it did not disappoint at all.
Its a very basic, no frills recipe that uses a combination of fresh cherry tomatoes and canned tomatoes, which is what gives the red color to the pasta sauce.
Marco in the masterclass explains its difficult to get the red color in pasta sauce by just using fresh tomatoes and thats why his recipe calls for both- fresh and canned. The flavors for this sauce are simple but fresh and the dish does not require much active time in the kitchen to put together.
This pumpkin pasta for one, courtesy Eat.Feed.Love’s taste club box. The Eat.Feed.Love’s taste club box and an exclusive discount code. My absence. Shutting down TPC. Moving to US. Moving to Dallas.
My last post was from India; when I was still working on The Pink CakeBox, Chandigarh in India. Doing customized cakes. Then V got a job change and we decided that its best that I come back. You can read a little more about it here.
Its been a difficult decision. A lot of hard work went in establishing the business and it had finally started picking up with regular orders but with V’s MBA over and a new job for him in Dallas, it was time for me to move back. I do miss TPC- my clients, pushing myself to meet deadlines, pushing myself to get better with each order, the relief when an order was executed well and the joy when the positive feedback would come in the form of a call, message or a repeat order. Its been difficult letting all that go. But I will always cherish the last one year for what it was. There were a lot of struggles- countless sleepless nights working on an order, tense moments before getting the client’s feedback, tears cried over a cake that did not meet my expectation, frustrations over difficult clients and though at the time all of it made me feel like quitting- now when I look back I think it all added to the experience. And if given a chance I would love to do it all, all over again.
Rocky and Mayur have ventured out to explore food from all parts of India and curate videos on Askme.com. I’m contributing my part by relishing my favorite dishes at Bistro Flamme Bois and sharing my views with you all!
You can also upload your video review on AskMe and stand a chance to meet Rocky and Mayur.”
One of my friends and I recently went and ate at Bistro- Flamme Bois in Sector 7, Chandigarh. It was actually by chance that we went there because the original plan was to go somewhere else, but a wrong turn by me led us to this place. I had heard some good things about Flamme Bois and thought might as well give it a try. It was a wise decision.
Even had the food been bad (which it absolutely wasn’t) I would have still gone back because that’s how nice I felt seeing the care the hosts were giving to each diner guest. The manager (who also seemed like one of the owners) was helpful with his suggestions and made sure we enjoyed each one of the things that we ordered. For the humility and customer service, I would definitely recommend this place.
The ambience is decent. I would have preferred more natural light, but maybe that preference could be something related to me looking for nicely lit food shots. They do have a shaded outside seating, but being a really hot day we decided to sit inside.