Welcome to my blog. This isn’t your usual recipe blog. Here at The Gourmet Glutton, we talk about anything and everything about food, from the classics to the latest trends, from biryani to croquembouche. So join in, and Bon Apetit!
Two Bengali Meals
Bengali Cuisine : The Traditional and The Trendy The 21st century is an interesting time. The global village is shrinking, and we are reaching a situation where you can savour Venezuelan arepas in the heart of London and a bowl of Korean bibimbap in a cosy cafe in Kolkata. Fusion food is on the rise,…
On Emulsions, Seasonality, and Contrasts
Anatomy of a Masterpiece (Part 2) Last week, we commenced a long, meandering journey through the intricacies of a particular dish from a particular restaurant in central London, a dish that put the vegetable front and center: a piece of cabbage that is cooked in butter and charred on the grill. The charred piece of…
On Vegetables, Umami, and Blackening
Anatomy of a Masterpiece (Part 1) This year’s Christmas offering isn’t exactly Christmas themed, but a deep-dive into a dish that screams winter, among other things. I’ve dissected dishes on my blog before, but this one has to be the most elaborate. With generous forays into a variety of aspects that ultimately converge onto a…
Fried, Covered, Devilled
A Tale of Two Cities : Part 2 I am lucky to have spent my college days in the heart of North Kolkata, a place which still retains some of that old-school charm. Just five minutes away from my college was the iconic Dilkhusha cabin, one of those places which give you the feeling of…
Anatomy of Fish and Chips
A Tale of Two Cities : Part 1 The skies were overcast, and there was a slight nip in the air. I briskly made my way towards my destination, one of those hyped fish and chips spots in London that serves you a grand version of the dish at a definitely steep price. But I…
Dosa in a Time Warp : Part 2
I like little islands of patterns in a sea of randomness. This article serves the dual purpose of setting in action one such symmetry, while giving me an excuse to reminisce. Just over two years ago, I went to Bangalore for the first time. And it took me hardly any time to fall in love…
Latke, Tortilla, Hash
The Potato Chronicles: Part 6 We are halfway through the series, and so far we have only dealt with boiled and mashed potatoes in its myriad forms. This time, we take a different approach, where we cut the potato up into pieces instead of dunking them in water as a first step. We could start…
Pies, Dumplings, Croquettes
The Potato Chronicles: Part 5 Last time, we explored the applications of mash in the context of Indian street food. This time, we will take a more of a global approach, exploring instances where the mash is incorporated into a larger dish. Stuffing a dough with a potato and cheese filling followed by poaching it…
Bonda, Tikki, Churmur
The Potato Chronicles: Part 4 Last time, we talked about global applications of the mash before taking a long detour into food science and concluding with a trio of Indian breakfast classics that hero the humble mash. A spiced mash also forms the basis for a huge array of deep-fried streetside treats in India. It’s…
Bhorta, Amylopectin, Palya
The Potato Chronicles: Part 3 So far, we have traced potato’s history upto the early 20th century, and explored some of the variations of the humble (and sometimes not-so-humble) mash all over Europe. This time, let’s set sail and go global, exploring some varieties of mash and mash-based dishes from around the world. The Bengali…
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