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!

Pujo, Inktober and Biryani

Pujo 2020 is downright weird. It is my first pujo away from home and family, and from what I hear from people back home, the vibe isn’t the same. The situation is dire, and under current circumstances, the best thing to do is stay at home and keep our fingers crossed that the next year…

Mishti : The Tale of Oil

So far in our series, we have talked about sweets that involve reducing milk or cooking chhana in a sugar syrup. We have talked about the basic milk-based desserts like rabri and payesh, and the two heavyweights of chhana-based sweets, the sandesh and the rosogolla. It’s time to step up the game. There is another…

The Fried Rice Duality

Around three months ago, a Malaysian stand-up comedian took the Internet by storm thanks to a video where he trashes a BBC food video on egg fried rice. Nigel Ng as Uncle Roger, a conservative middle-aged Chinese man dressed in a bright orange polo shirt with a hilariously thick Chinese accent, severely critiqued chef Harsha…

Mishti : The Tale of Chhana

Last time, we started our exploration of Bengali sweets with a look at the milk-based desserts, rabdi and payesh. This time, we move on to chhana, derived from milk and the starting point for two of the most popular Bengali sweets. “The name Sandesh is mentioned in medieval Bengali literature, including Krittibas’ Ramayana and lyrics…

Mishti : The Tale of Milk

Pujo is almost here, and in celebration the Gourmet Glutton is going full-on Bengali, with an array of articles based on Bengali cuisine. We have already explored the bitter and sour sides of our cuisine back in April, and this time we will tackle the sweets. The articles in this series are in direct contrast…

Breakfast, Memories and Simplicity

With the voice of Birendra Krishna Bhadra stirring the stillness of the night just a few days ago, Pujo is officially in the air. This year however, I have no plans of returning to Kolkata and all I have to keep me company are warm memories of the Pujos gone by. And what better way…

Roe, Roe, Roe Your Boat

“Roe is the fully ripened internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals”. The Wikipedia definition of roe makes it seem more suited to a zoology textbook. But many cultures around the world consume some form of fish roe. It is weirdly, a universal culinary…

Baking 101 (Part 4)

We’ve reached the final part of baking month and the final instalment of the baking talk with Nodee di. This time we talk primarily about recipes and inspiration, just what the beginner baker needs to get going. We hoped you enjoyed this collab as much as we did making it. Utsav:  How strictly do you…

Baking 101 (Part 3)

So far, we’ve gone through the basics of baking equipment, along with some ingenious hacks of making whipping cream and cream cheese at home. This time, we talk about a trio of ingredients which don’t do well with compromise, ingredients you need to specially stock up for the baking pantry and without which you’d miss…

Baking 101 (Part 2)

In Part 1, I commenced my conversation with Nodee di with why baking excites both of us and then talked about ovens, especially how the microwave oven can be easily used to create amazing bakes. This time, we move into more equipment and ingredients… Utsav:  Let’s move on to hardware, as Alton Brown from Good…