Welcome to the Gourmet Glutton!

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!

Foundation, Fond, and Flavour

The Slow Cook (Part 2) Last time, we began our stew with the initial steps of salting and marinading the meat, talking about how this rather passive and time-consuming step plays a major role in the flavour of the final dish. It’s finally time to turn on the gas, put on a pot, and start…

Meats, Myths, and Marinades

The Slow Cook (Part 1) Last time, we talked about the concept and charm of the dying art of slow-cooked dishes, braises, stews and pot-roasts, in the context of two of my most favourite food books (check it out here). We discussed the overarching formula of all braises, and went through a glossary of some…

Around the World in 20 Stews

The Slow Cook (Appendix) Here is a list of dishes I’ll be mentioning in my slow cook series. While each of these could do with a separate article, here I will stick to a more restrained approach, describing each dish in a few lines. I’ve chosen a point-wise approach for this than my usual narrative…

The Power of Time

The Slow Cook (Prologue) Here we are again, on the threshold of a brand new year, full of potential and opportunities. The last year has been rough for most of us : plans ruined, expectations thwarted, a whole new array of hardships piled on us all of a sudden. Yet, these testing times have been…

Christmas, Calcutta, and Cake

Yesterday, we examined the basics of cake science, understanding the role each ingredient plays in the making of a simple pound cake. With the basics sorted, let’s crank the level up a notch. I like to think of Christmas cake as a glorified pound cake, since the technique and science remains the same, with the…

Anatomy of a Pound Cake

Nothing says Christmas in Kolkata more than the Christmas cake. With places like Nahoum’s and Flury’s overflowing with cakes and crowds, the plum cake has a much more ubiquitous presence here as compared to other Western seasonal favourites like roast dinner and eggnog. This Christmas, we will take a good look at this seasonal treat…

Say Hello To Halwa

It’s starting to get pretty cold here in Rohtak, and ’tis the season for some hearty comfort food. And for someone with a sweet tooth, nothing shouts comfort food like the good old halwa. Although variants of halwa (or halua as we Bongs would call it) exist back home as well, it is a very…

The Not-So-Sweet Shop

It is the winter of 2017 in Kolkata, and the clock has just struck 8. Thoroughly exhausted after a night shift, I walk out of the of Gate 2 of Medical College, half-staggering. I cross the road, walk over to Surya Sen Street, and into my favourite sweetshop. I order the usual: kochuri, aloor torkari,…

The Biyebari Formula

It is officially wedding or biyebari season, with social media being inundated with countless posts and photographs of happy couples tying the knot. Although we aren’t totally out of the coronavirus woods yet, there is finally a glimmer of light, a new hope. Of course, the wedding ceremony and reception isn’t a matter of joy…

Onions, Browning, and the East

We’ve looked at the yin and yang of garlic, and explored the multiple applications of brown onions in the West. In this final instalment of our exploration of alliums, we will turn our attention to our homeland and explore the role of brown onions in Indian and especially Mughlai cuisine. Many Indian curries start with…