Ishan Kolhatkar
@ishankolhatkar
Website: ishankolhatkar.com Global Evangelist in the Ed Tech Industry Cooks a bit Former Academic. FHEA Former Barrister. Pun positive / Pun forward Dad to 9 & 18
One of my favourite ways to eat steak. Fry a thick steak in a stainless steel pan (this was a rib eye) ideally dry brined to give it a good crust. As it rests, let the pan cool for two mins. Discard the oil in the pan and add extra virgin olive oil, garlic cloves, lemon rind, 1/2
I have seen this image twelvty hundred times in the last 24 hours. I realise it’s subjective and they are created to bait engagement, but I’ve eaten at a lot of great places and The French Laundry is the easily at the top. Moreover, I haven’t yet met anyone else who has been and thinks otherwise.
Mushroom risotto Chestnut mushrooms, finely diced white mushrooms and porcini powder, to supplement my (self-described) credentials as a fun guy. #CookWithIsh 4/4
Mushroom risotto Chestnut mushrooms, finely diced white mushrooms and porcini powder, to supplement my (self-described) credentials as a fun guy. #CookWithIsh 3/4
Mushroom risotto Chestnut mushrooms, finely diced white mushrooms and porcini powder, to supplement my (self-described) credentials as a fun guy. #CookWithIsh 2/4
Mushroom risotto with as we continue the Wedmin. Chestnut mushrooms, finely diced white mushrooms and porcini powder, to supplement my (self-described) credentials as a fun guy. #CookWithIsh 1/4 (steps in reverse order, below)
New, Peak Centrist Dad badge collected. “Nipping to Sainsburys before work because you’ve heard they’ve got some anchovies in olive oil. Everywhere else is sold out”. Red shorts and listening to 24K Magic (Bruno Mars) for extra credit.
Over on the other place, @dohertylawteach.bsky.social called me 'Barnet's answer to Michael Parkinson' and that easily wins as the nicest thing anyone has said to me in July. A fab podcast episode with him, @veronanid.bsky.social, @parkendlydia.bsky.social and @arwenjoyce.bsky.social
I can almost hear Kulvinder Ghir asking “What is the blandest thing on the menu?” I love aglio e olio for its spiky flavours but was tempted by the refined Michelin version doing the rounds online. Won’t be making it again. All the punch has gone. Will stick to the original. #CookWithIsh #NotThis
Third place Pan fried salmon with fondant potatoes and roasted leeks #CookWithIsh 4/4
The artist formally known as Actually3 is now 10. He hasn’t liked fish for a few years now. But today he decided he wanted to try salmon again. Now, because I’m a bit extra (a candidate for understatement of the week), I decided to make three dishes for dinner #CookWithIsh 1/4
Do I have a sore throat from meetings since 6.30am, or am I just…
Quesabirria. Cooked from scratch. Well worth the effort. #CookWithIsh 2/2
Quesabirria. Cooked from scratch. Well worth the effort. #CookWithIsh 1/2
My travels are well known to many. This year I’ve swapped Bali, Vegas, HK and others for Manchester and bits of Europe. Needed a year off. Below, 2022-2026, very little of it in 2026!
A random Monday night in Manchester. Albeit my fourth trip here in the last two months. If you’re going to do corkage at @hawksmooruk.bsky.social bring something special. A 2017 Domaine A Pinot. Drinking very well.
If we can't make Bluesky, old Twitter, then we can *checks notes* do that on LinkedIn while explaining what it taught us about B2B SaaS Can't really cope with @seanjones.org being 'older'.
My surname: a pronunciation guide. Cool man. (Is this rage bait?) Wearing a hat. Getting into a car. KOL-HAT-KAR
When you order a limoncello in a Student Union Bar, you deserve all you get. Looks like Cif. Tastes like Cif. (Why am I at a Union? Drinks reception at the conference I’m attending)