India, Dec. 19 -- If you love your garlic, chances are you're the home chef who chops up cloves and cloves of nature's own tastemaker, just to get a hint of that sharp hit in whatever you're whipping up - diametrically opposite to how you see the chefs on your screens restricting themselves to an upper limit of 3, maybe 4 cloves per dish.

Right away, let us tell you, this has very little to do with the 'quality' of your garlic, and almost entirely everything to do with how your knife is meeting the cloves. 'F&B expert' Swapnil Desai, who goes by the handle @theflayvah on Instagram, breaks down the art of breaking down garlic.

Swapnil plainly explains that garlic contains alliin which stays inactive. When you cut or crush the cloves howe...