Eggs 101 (Part 2)

Separation Egg-xiety Last week, we learned to deal with the whole egg and the technique of separating the white from the yolk. In case you missed it, check out part 1 here. With that sorted, it’s time to deal with each component individually, starting with the yolk. The yolk is fattier, and frankly, way more…

Eggs 101 (Part 1)

Let’s Get Cracking! You must have heard that stupid little joke: “Love means nothing to people who play tennis because love means zero in tennis”.  Hilarious.  Ever wonder though, how that nomenclature came about?  Well, it actually comes from the French “l’ove” which translates to “the egg”, due to a resemblance between the shape of…

The Ballad of Salt and Sugar

Food and the Senses (Part 1) You might not have ever thought of it this way, but eating is one of the very few everyday activities which employs all five senses. Sure, taste, smell and even sight make sense, but what about sound and touch? This week, we begin a 7-part series called Food and…

Food Memories

Context plays a vital role in a food experience. A baguette wouldn’t taste as crisp and buttery on the busy streets of Kolkata, nor would the flavour explosion of a phuchka be as potent and appealing in a posh Michelin star restaurant in France. While a dish may be good on its own, it is…

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!