Our experienced designers will help you create personalized homes anytime, anywhere. Book a 3D design consultation
- Design Services
![]()
Let’s build a home with the products you love
- Shop
![]()
Chandeliers for every budget
- Magazine
- Stores
Design
Living
Lifestyle
Home Décor Ideas
Shopping
Culinary code: Terms a foodie needs to know
Click Here for a 3D design consultation with our interior designers!
Thank You!
Our team will be in touch shortly to book your appointment.
Have a lovely day!
Failure
A guide to help you polish your gastronomic vocabulary
We love a little bit of theatre, a bit of drama with our food. It doesn’t necessarily have to be a Heston Blumenthal kind of a show but a pretty presentation does sway us. With so many Michelin star restaurants opening their outposts in the country, we are in for a treat, literally. Leafing through the fancy do you sometimes wish there was a simple guide that helped simplify it for you? Here it is then, the culinary codes decoded – just for you.
.jpg "Banner Title")
Design Services
Expert designers.
Efficient execution.
Professional management
Amuse Bouche (uh-MYOOZ-boosh)
Fancy that tiny piece of gorgeousness on your plate, which is just enough to titillate your senses at the start of the meal? It is often referred to as Amuse Bouche. Typically, it is a complimentary, bite-sized portion of food served before a meal or between courses in a restaurant.
Hors d'oeuvres (or-DERVES)
Technically it is a type of Amuse Bouche, in a way that it is a bite sized portion served before a meal. However this is not gratis.
En Croûte (on KROOT)
If you love your pies and quiches, then this is one term you need to remember. Simply put, it is food that has been wrapped in pastry dough and then baked in the oven. 4 words – “In a pastry crust”.
Quenelle (ke-NELL)
Impressed with how the ice cream or the cream cheese is plated in that gorgeous, almost perfect, silky smooth, oval scoop? That is quenelle.
A quenelle is the silky smooth, oval scoop of mousse, pate or ice cream.
An Hors d'oeuvre is a bite sized portion served before a meal, for eg. Tarts, canapés, etc.
Amuse Bouche is a complimentary, bite-sized portion of food served before a meal or between courses in a restaurant.
An En Croûte could be dessert, pies, quiches – any food wrapped in pastry dough.
Beautiful Homes Service: an end-to-end interior design solution
Fill out this form and our Customer Experience Specialist will reach out to you.
Next up…
Love hosting a party but the logistics bogs you down? Fret not, we have got expert tips from Neha Manekia and Joshua D’souza of Silverspoon Gourmet to help you plan in style
Mango, the king of regional stews and curries too
Mangoes are a delicious in desserts but also work well in savoury dishes
Winter’s bounty: Seasonal produce and stand-out regional dishes
The colder months offer up an array of fresh vegetables that are flavourful and nutritious
Other topics we’re covering
Select "Yes" to Sign Out of your account.
Newsletter Subscription
We help you imagine your dream home
Our design expert will contact you in 24 hours.
Thank you for your interest. Our executive will reach out to you on your registered mobile number .
Let’s begin designing your dream home - we’ve got you covered every step of the way!
Thank you for your interest. Our executive will reach out to you on your registered mobile number .
Let’s begin designing your dream home - we’ve got you covered every step of the way!
Oops! Page Not Found
The page you are looking for might have been removed, had its name changed or its temporary unavailable.
